Ultimate Bolognese Sauce

• 500 g pork
• 500 g beef
• 100 g pancetta
• 1 brown onion, chopped
• 2 celery sticks, chopped
• 3 carrots, chopped
• 1 bottle Italian passata
• 100 g tomato paste
• 400 g peeled tomatoes
• 1 glass red wine
• 1 mug full cream milk
• 2 tablespoons extra virgin olive oil
• salt, to taste
• pepper, to taste

Preparation

1. Step 1

   2:21
   Blend the pancetta in a food processor until finely chopped.
2. Step 2
   In a large pot over low-medium heat, add the extra virgin olive oil and the pancetta. Sweat the pancetta until it releases its oil.
3. Step 3 · 10 minutes

   3:10
   Add the chopped onion, celery, and carrots. Cover with a lid and cook for 10 minutes, stirring every 2 minutes to prevent burning.
4. Step 4 · 2 minutes

   4:07
   After 7 minutes, add a splash of red wine, cover, and cook for the remaining 2 minutes.
5. Step 5

   4:45
   Drizzle in a little more extra virgin olive oil, then add the ground beef and pork. Break up the meat with a wooden spoon and mix until well incorporated and grey in color.
6. Step 6 · 10 minutes

   5:19
   Pour in the remaining wine, mix well, and simmer for 10 minutes.
7. Step 7

   5:57
   Season with salt and pepper, then stir in the tomato paste until evenly distributed.
8. Step 8 · 3 hours

   6:46
   Add the passata and peeled tomatoes. Cover and cook on low heat for 3 hours, stirring every 30 minutes.
9. Step 9 · 1 hour

   9:30
   Remove the lid and continue cooking on low heat for 1 hour, stirring frequently and scraping the bottom of the pot.
10. Step 10 · 5 minutes

    10:21
    Taste and adjust seasoning with salt and pepper. Optionally, stir in the milk and cook for an additional 5 minutes before serving.