Bolognese Sauce

Makes about 8 cups of sauce.

Good in lasagna bolognese or on rigatoni or spaghetti. Freezes very well. 

2 medium onions, finely chopped

4 celery ribs, finely chopped

2 medium carrots, grated

4-5 cloves garlic, finely minced

¼ cup extra virgin olive oil

¼ lb pancetta or bacon, diced

2 lbs lean ground beef

1 6-oz can tomato paste

1 28-oz can chopped tomatoes

2 cups chicken broth (or 1 cup broth and 1 cup white wine substitute)

1 teaspoon fresh or dried thyme leaves

Dash of ground cinnamon (optional)

Dash of nutmeg (optional)

Dash of ground clove (optional)

Salt and Pepper to taste 

1 cup heavy cream, half-and-half, or whole milk

Heat oil in a large saucepan or dutch oven. Add pancetta, cook over moderate heat until cooked and starting to brown. Add onions, celery, carrots, and garlic. Continue to sauté until vegetables soften, about 5-10 minutes.

Once vegetables are softened and pancetta is cooked, add ground beef and cook until no longer pink, about another 10 minutes.

Add the tomato paste, mixing thoroughly and cooking for about 2 minutes. Add half the chicken broth  and deglaze the pan. Add the remaining chicken broth, canned tomatoes, cinnamon, nutmeg, clove, salt and pepper, all to taste. Bring sauce to a simmer, cover, and let cook. Simmer for as long as possible, until thickened and reduced, anywhere from 2-4 hours. Once thickened, add heavy cream and additional salt and pepper if needed. Stir to combine.