This recipe is adapted from one I found on Bon Appetit. It’s best cooked on the stove top low and slow so it reduces and all the flavors get a chance to blend together. Bacon is not found in most traditional Bolognese sauces, but it adds a wonderful smoky flavor to the sauce. The sauce is rich and little goes a long way, so this recipe makes enough for 6-8 people with some bread, and maybe a salad, on the side.
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves of garlic, minced
- 4 medium carrots,peeled and diced
- 1 pound ground pork
- 3 slices thick cut bacon, cut into small pieces
- ½ dry red wine
- 3 cups chicken stock
- ¼ cup tomato paste
- 1-2 teaspoons kosher salt
- 1 cup 2% milk
- 1 tablespoon chopped parsley
- Grated Parmesan, for serving
- Heat the olive oil in a large pot over medium heat. Add the vegetables and cook them for about 5-10 minutes, or until they soften. Add the ground pork and bacon. Break the pork up as you stir until it’s browned.
- Add the wine and chicken stock stirring to combine. Bring the pot to a strong simmer and add the tomato paste. Stir until combined and then reduce the heat so that only a few bubbles break the surface at a time. Simmer the sauce, stirring occasionally, for about an hour an a half. Season the sauce with 1 teaspoon of salt.
- Once the sauce has simmered add the milk slowly in small batches. Bring the pot to a simmer again, and then reduce the heat like before to maintain a gentle simmer. Let the sauce cook another 45 minutes to an hour until it’s thickened.
- Check the sauce for seasoning. If needed, add up to one teaspoon of salt. Add the chopped parsley and stir to combine.
- Serve with your favorite long pasta and garnish with grated Parmesan.