Ragu Bolognese by Pellagrino Artusi 1891
From: Stanley Tucci Searching for Italy
Ingredients:
10 ounces pancetta or unsmoked bacon (finely chopped)
1 medium onion (4-oz), finely chopped
1 large carrot (4-oz), finely chopped
Optional: 2 celery stalks (4-oz), finely chopped
20 ounces ground veal
Butter: 4 Ounces??
Optional: 1 cup dry white or red wine
1 cup of beef broth
Optional: 1/2 cup of tomato paste
Optional: 2 tablespoons of heavy cream
Kosher salt and freshly ground pepper
Preparations:
Finely chop the pancetta, onion & carrot. Set aside. Preheat a large skillet over medium. Add the pancetta. Stir until golden & fat has rendered, about 5 to 10 minutes. Stir in onions & carrots. Sweat with the pancetta until onions are slightly caramelized & vegetables start to soften & translucent but not browned, about 10 minutes.
Season the veal with salt and pepper. Add to the pan & increase the heat to medium-high. Stir for about 15 minutes, breaking it up with the back of a spoon, until browned and its oils sizzling. Scrape the bottom of the pan, if necessary. Add beef broth & wine. Reduce for 10 minutes.
Reduce the heat to low and let the sauce cook uncovered at a very slow simmer that is bubbling lightly. Stir often (about every 10 to 15 minutes) and add broth or wine a little at a time until it slowly thickens and the rich, orange oils start rising to the top, about 2 hours.
When the Bolognese is almost done, stir in 2 tablespoons of heavy cream and give it a taste. Freshen with a pinch of salt and freshly ground pepper if needed. The Bolognese is finished when the deep orange fat rises to the top and the sauce has a rich flavor. Use an immersion stick blender if you prefer a smoother sauce.