Recipe by Giampy and Monica Bonacini

Casa Alchimia Bolognese Sauce

Makes 4 cups

This is a family recipe Giampy and Monica Bonacini brought from Modena, Italy, to Freeport. If you don’t want to make this sauce yourself, the Bonacinis sell it in jars at the Brunswick and Bath indoor and outdoor farmer’s markets on Saturday mornings. They suggest serving it over their hand-made spinach tagliatelle.

4 tablespoons olive oil

1 celery stalk, diced

2 medium carrots, peeled and diced

1 yellow onion, peeled and diced

3 ½ ounces pancetta, chopped

12 ounces ground beef

12 ounces ground pork

2 cups tomato puree

¼ cup tomato paste

1 sprig rosemary

1 sage leaf

Handful of basil leaves

Salt

Black pepper

4 tablespoons butter

In a large, heavy-bottomed pot, warm olive oil over medium heat. Add celery, carrots, onion, and pancetta. Cook until pancetta has browned. Add beef and pork, breaking the meat apart with a fork. Cook meat and vegetables until dry. Add tomato puree and paste. Use a piece of kitchen twine to tie rosemary, sage, and basil together. Place bundle into sauce. Cover and simmer over low heat for 6 hours, stirring occasionally. Remove herb bundle, season with salt and pepper, and stir in butter.

From Issue

No. 16 / Spring 2021

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