Veal Bolognese

bologneseVeal Bolognese

Serves 4-6


• 2 Carrots
• 2 stalks Celery
• 1 large Sweet Onion
• 4 cloves Garlic
• 1 tablespoon Extra Virgin Olive Oil
• 2 tablespoons Butter
• 1 lb Ground Veal
• ¼ lb Pancetta
• 2 tablespoons Tomato Paste
• 4 Plum Tomatoes
• ¼ cup White Wine
• ½ cup Vegetable Stock
• 2 tablespoons Heavy Cream
• 2 tablespoons Sea Salt
• 1 tablespoon Black Pepper

To Assemble

1. Cut carrots, celery, and onion into small dice and add to a large non-stick sauté pan on medium heat with olive oil and butter
2. Sweat the vegetables for 2-3 minutes then turn the heat up to high and add garlic, ground beef and diced pancetta, and brown
3. Once meat is browned add wine to deglaze the pan
4. Chop tomatoes and add to pan along with tomato paste
5. When tomatoes begin to break down add vegetable stock and turn heat to low
6. Add cream and stew for 2-3 hours
7. Finish with salt and pepper
8. You can now add your favorite cooked pasta at anytime
9. Add your favorite, fresh, Italian shaved cheese
9. Enjoy!

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