Bolognese Sauce

Meat Poultry & FishDressing Sauces and Glazes
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

The finest Bolognese is the result of the freshest ingredients simmered over time... in the end the sauce gels and the flavours fuse...

Ingredients

3 tablespoons salted butter

1 small onion, minced

1 small carrot, minced

1 celery stalk, minced

1 ounce pancetta, minced

1 pound ground milk-fed veal

½ pound lean ground beef

¼ pound lean ground pork

1 cup whole milk

1 cup white wine

2 (28-ounce) cans whole San Marzano tomatoes

Sea salt and freshly ground pepper, to taste

½ cup Parmigiano-Reggiano, grated

Preparation

Melt butter in Dutch oven over medium heat. Add onion, carrot, and celery; cook until soft, about 5 minutes. Add pancetta and cook 7 minutes. Add ground meats and cook until mixture breaks up but is not yet browned. Add milk and bring to simmer, cook 15 minutes. Add white wine, squeeze tomatoes through fingers into pot. Reduce heat to low and partially cover. Cook 3 hours, stirring occasionally. Season with salt and pepper. 

You can easily swap the ground meat for ground chicken or turkey.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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