6 HOUR BOLOGNESE

INSTRUCTIONS

1. Heat a large Dutch oven, or regular pot, over medium-high heat. Cook the 4 oz diced pancetta until crispy and fat is rendered.

2. Add the 6-8 oil packed anchovy filets (do not skip this!), 1 large onion - minced, 1 cup minced carrot, 3/4 cup minced celery, 6 garlic cloves - minced. Mash the anchovies and cook 6-8 minutes until the veggies are tender.

3. Add the 1.5 lbs ground beef, 1 lb ground pork, 1 lb ground veal, 3 tsp salt, 1 tsp black pepper and cook breaking the meat apart until it is fully cooked, 8-10 minutes*.

4. Add 1/2 cup dry white wine and cook stirring until it reduces by half (3 minutes ish).

5. Add 28 oz can of San Marzano (type) tomato - crushed with hands into bits, 15 oz can tomato sauce, 6 oz can tomato paste and stir. Bring this to a boil then reduce heat to low simmer.

6. Add 1 parmesan cheese rind (can omit if needed), 2 bay leaves, and 10 fresh thyme sprigs tied into a bundle with twine. COVER and simmer on low heat for 4-6 hours. Could also leave it ALL day as the flavors increase the longer you spend. Stir it from time to time and make sure it is not evaporating too much.

7. 30 minutes before serving, add 1 cup whole milk and stir. Leave uncovered on light simmer until ready to serve.

8. Taste and add more salt and black pepper as needed, it can take a bunch! Remove the bay leaves, thyme and cheese rind.

9. Serve with your favorite pasta.

NOTES

Could use bacon if you can't find pancetta.

*If there is a lot of fat from the meat cooking, remove it and leave only about 3-4 Tbsp in there.

Wide pastas are better than small and dense ones.

If the simmering mixture is starting to look dry, you can add a little bit of water - but it shouldn't be if covered properly.