All Day Bolognese Sauce

It's that time of year when a pot of sauce simmering on the stove all day is no trouble at all. With college football, a little yard work and laundry on the agenda cooking just seemed to fall into place.  And since I'm doing it, I may as well make a big pot, so I have plenty to freeze.  Bolognese is a Northern Italian sauce, richly flavored, but not heavy in tomato and spice.  The combination of meats, stock, wine, tomato and milk simmer all day into a flavorful meat sauce.  I made my own pasta to go along with it, but any hearty boxed pasta will work.

Makes approximately 6 quarts.  Please note, you will not be draining any of the fat that is rendered off early in the cooking process. Be sure to use ground sirloin (90/10 lean to fat). Any fat that renders off gets incorporated into the sauce over the slow cooking process.

 This sauce takes at least 4 hours to make. It cannot be rushed, so if you are short on time, check out my recipe for Quick Bolognese. It's not quite the same, but it's a tasty sauce you'll be happy to serve.

EQUIPMENT NOTE: I have a WEAREVER 20qt thick walled aluminum stock pot that I bought at a restaurant supply house over 20 years ago. It has served me well, cooking all sorts of soups, stews, and dumplings. It was not that expensive and the same sort can be found today at GFS Marketplace.  Do not purchase a thin walled stainless steel pot. If the heat is too high your soup or sauce will burn, a cooking mistake that cannot be fixed.

All Day Bolognese

2 T olive oil
4oz. pancetta or bacon, diced finely
2 c. diced onion
1 1/2 c. diced carrot
1 c. diced celery
4 T minced garlic 
3 lbs ground sirloin
2 lbs ground pork
2 T. salt
1/2 t. freshly ground black pepper
1/2 oz. dried porcini mushrooms (ground)
1 T anchovy paste or 3 anchovy fillets, finely minced
2 c. dry white wine (pinot griggio)
3 28 oz. cans whole peeled tomatoes, crushed by hand
2 qts. chicken stock
2 cups milk

In a large stock pot over medium heat add the olive oil and pancetta. While that is cooking, process the onion, carrot and celery in a food processor until finely chopped.  Add this along with the garlic to the pancetta. Cook over medium heat until softened but not browned, about 20 minutes.  Add the ground porcini and anchovies, cook another 5 minutes.  Increase the heat to medium high and add the pork, sirloin, salt and pepper stirring and breaking up the meat as it cooks, about 15 minutes.  When no longer pink add the white wine and simmer until it is evaporated, about 20 minutes.  Reduce heat to medium low, add the tomatoes and stock, allow to simmer for about 2 hours or until thickened, stirring occasionally.  Add the milk and simmer for another hour. Adjust the seasoning for salt and pepper.  Enjoy.  Each quart of sauce will generously feed three people.