This rich, comforting Bolognese, originally learned at the Journeyman Pork 101 Cooking Class way back in 2007, has become our family's cherished Christmas Eve tradition.
Ingredients
For the Sauce:
3 T Olive Oil
1 lb Ground Pork
1 lb Ground Beef
1 lb Ground Lamb
3.5 oz Pancetta, diced
2 t Salt (plus more to taste)
2 T Butter
2 Celery Stalks, diced
1 Carrot, peeled and diced
1 small Onion, peeled and diced
10 Sage Leaves, chopped
10 stems Thyme, stemmed and chopped
1/2 oz Dried Porcini Mushrooms, chopped
2/3 cup Tomato Paste (approx. one 6 oz can)
5 cups Beef Broth
1/2 cup Heavy Cream
For Serving:
2 boxes (16 ounces each) linguine (or preferred pasta)
Reserved pasta cooking water
Instructions
Brown the Meat: In a heavy-bottomed pot or Dutch oven, combine olive oil, ground beef, pork, lamb, pancetta, and 2 t salt over high heat. Do not stir initially. Cook until the liquid evaporates and the meat starts to sizzle.
Sauté and Deepen Flavor: Lower the heat to medium. Continue cooking until the meat browns and develops a golden/brown residue on the bottom of the pot. Stir in the butter and continue browning for about 25 minutes over low heat.
Sweat Vegetables: Add celery, carrot, onion, sage, thyme, and porcini mushrooms. Keep the heat low and allow the vegetables to sweat with the meat for about 15 minutes.
Add Tomato Paste: Stir in the tomato paste and cook for 5 minutes more.
Deglaze and Simmer: Increase the heat to high. Add the beef broth one cup at a time, allowing each cup to nearly evaporate before adding the next (repeat 3 times for the first 3 cups).
Low and Slow Cook: Once the meat has absorbed the third cup, add the final 2 cups of broth. Reduce the heat to low and cover the pot. Simmer for 2 hours until the meat is meltingly tender.
Finish the Sauce: Remove the pot from the heat and allow the sauce to cool for 20 minutes. Skim any excessive fat from the surface.
Stir in Cream and Season: Stir in the heavy cream. Gently simmer (do not boil) for 5 minutes more. Season to taste with additional salt and pepper.
Serve: Toss the finished sauce with al dente linguine, using a splash of the pasta cooking water to help meld the flavors.
Yields 5-6 cups, feeding 6-8 as a holiday main dish.
