![\"Sunday-Five-Hour-Bolognese\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/02\/Sunday-Five-Hour-Bolognese.700-1.jpg\")
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Sunday Five-Hour Bolognese<\/h3>\n
Makes 6 servings<\/p>\n
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- 3 tablespoons\u00a0extra virgin olive oil<\/li>\n
- 2 medium carrots, peeled and finely chopped<\/li>\n
- 2 stalks celery, finely chopped<\/li>\n
- 2 medium onions, finely chopped<\/li>\n
- 1\/2 pound pancetta, finely chopped (substitute with prosciutto if necessary)<\/li>\n
- 1 1\/2 pounds lean ground beef<\/li>\n
- 1\/2 pound ground pork butt (you can use all ground beef if pork is unavailable)<\/li>\n
- 1 tablespoon tomato paste<\/li>\n
- 8 cups beef broth, divided use<\/li>\n
- 2 1\/2 cups whole milk (grass-fed is best)<\/li>\n
- 5 tablespoons butter<\/li>\n
- Kosher salt and ground black pepper<\/li>\n
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In a large, deep, saut\u00e9 pan, heat the olive oil over high heat. Add the carrots, celery and onions. Cook, stirring until the vegetables are lightly browned, for about 6 minutes. Add the pancetta and cook, stirring, for 2 minutes. Add the beef and cook another 2 minutes. Add pork and cook until the meat is lightly browned, about 5 minutes.<\/p>\n
Whisk together the tomato paste and 1 cup broth and add it to the meat mixture. Reduce the heat to low, so that the sauce just barely simmers. When the broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 4 hours.<\/p>\n
Add the milk and butter and continue to simmer very gently until the milk is evaporated and the sauce is very thick, about 1\u00bc hours. Season to taste with salt and pepper and serve as desired.<\/p>\n
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