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    Recipe: Bolognese sauce by Alta Strada and Tico’s Michael Schlow

    Bolognese sauce by Alta Strada and Tico’s Michael Schlow
    Bolognese sauce by Alta Strada and Tico’s Michael Schlow

    Throw some of this with pasta into a thermos for a happy lunch.

    ¼cup extra virgin olive oil
    3garlic cloves
    1onion, small diced
    1carrot, small diced
    2stalks celery, small diced
    ¼pound pancetta, small diced
    1tablespoon fresh sage leaves, chopped
    1tablespoon fresh rosemary, chopped
    1 pound ground veal
    1 pound ground pork
    1 pound ground beef
    1pint milk
    1cup white wine
    quarts chicken stock
    1pint milled tomato
    ¼cup canola oil
    Salt and pepper, to taste

    1. Heat olive oil in a large heavy bottom sauce pot. Toast the garlic; remove and discard.

    2. Add the onions, carrots, and celery and saute until soft.

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    3. Add the pancetta and render for 5 minutes.

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    4. Add the sage and rosemary and cook for 2 more minutes until aromatic.

    5. Add the ground meat and cook until meat is fully cooked and has released all of its juices.

    6. Add milk and wine together and simmer until reduced by half, approximately 15-20 minutes.

    7. Add stock and tomatoes and simmer for about 3 hours, stirring constantly.

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    8. Taste and adjust seasoning as needed. Skim excess fat from the top.

    Adapted from Michael Schlow of Alta Strada and Tico