Aglio Bolognese

Servings

4

Prep Time

20 minutes

Cook Time

184 minutes

Rich, slow-simmered and deeply savoury, this classic meat sauce gets an extra boost of garlic and Italian herbs.

Ingredients

  • 3 tbsp Aglio Napoletano
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 1 diced onion
  • 1 stalk chopped celery
  • 2 chopped carrots
  • 1 lbs (450g) ground beef (for vegetarian, 2 cans of lentils)
  • 1/2 pound ground pork
  • 1 cup of milk
  • 1 cup white wine
  • 1 28oz can Italian plum tomatoes
  • Grated Parmigiano-Reggiano

Directions

  1. Over medium heat, melt 3 Tbsp of the butter and olive oil in a large pot.

  2. Add the chopped onion, and stir until it has become translucent, then add the Aglio Napoletano, celery and carrot.

  3. Cook for about 2 minutes, stirring well.

  4. Add ground beef and pork and a generous pinch of salt. Separate the meat with a wooden spoon and cook until the meat is a light brown color.

  5. Add the milk and let it simmer gently, stirring frequently for about 2 minutes.

  6. Add the wine, simmering until it has evaporated, then add the tomatoes and juice.

  7. Stir until the mixture begin to bubble, then lower the heat low.

  8. Cook uncovered, for 3 hours or more, stirring occasionally. If the sauce thickens too much, add 1/4 cup of water at a time during cooking.

  9. Serve with pasta, and top generously with Parmigiano-Reggiano.