Zander’s Bolognese Sauce

July 14, 2014

List ingredients: Use large cast iron fry pan

  • Pancetta 4 0z
  • ½ LB each: ground beef, mild Italian sausage (skin removed)
  • 2 carrots coarsely chopped
  • 2 celery coarsely chopped
  • 2 shallots chopped
  • 1 onion coarsely chopped
  • 1 clove garlic (minced or TJs frozen)
  • 2 – 28oz cans whole San Marzano tomatoes
  • 1 6oz can tomato paste
  • 2/3 C red wine


  • In large cast iron pan, brown pancetta then add ground beef and sausage until browned. Remove meat from pan leaving juices.
  • Saute carrots, celery, onion, shallots until translucent, then add garlic. S & P
  • Add tomato paste into middle of pan to “melt”
  • Add 2/3C red wine to deglaze, reduce by half.
  • Return meat to pan.
  • Add 2 cans whole tomatoes, squeezed  by hand to break up or coarsely chopped.
  • Continue to cook on low heat until reduced.
  • cook Orecchiette pasta, add sauce.

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