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| Gigi Bolognese Sauce
 This
hardy sauce from the Emilia-Romagna region of Italy is either
ladled on top or combined first with any kind of pasta. It
is also wonderful between layers of lasagna or over rice (Arborio,
of course). At Gigi Trattoria, it is always available with
any shape of pasta or our house-made gnocchi.
Makes 6 servings
- 2 tablespoons olive oil
- 1-1/4 pound lean ground beef
- 1-1/4 pound pancetta, finely chopped
- 1 carrot, finely chopped
- 1 small onion, minced
- 1/2 stalk celery, minced
- 2 cloves garlic, peeled and minced
- 1/2 cup dry white wine
- 1 cup beef, veal or chicken stock
- 1 tablespoon tomato paste
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup whole milk
- 1 tablespoon all-purpose flour
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In a large skillet with a tightly fitting lid, heat
the olive oil over high heat. Add the meat and cook
breaking up chunks with a spatula until it is evenly
browned, about 7 minutes. Remove the meat with a slotted
spoon, set aside.
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Return the skillet to medium heat and add the pancetta.
Cook, stirring frequently, until it is just cooked through,
about 2 minutes. Add the carrot, onion, celery, and
garlic and cook until tender, about 4 minutes. Return
the meat to the skillet. Add the wine, stock, tomato
paste, thyme, salt and pepper, and bring to a boil.
Lower to a simmer, cover and cook 40 minutes.
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In a small bowl whisk together the milk and the flour;
make sure there are no lumps. Pour the mixtrure into
the sauce and cook, stirring, until slightly thickened,
about 5 minutes. Season to taste with salt.
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