bolognese-sauce-107226.json

{
    "directions": [
        "Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.",
        "Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.",
        "Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.",
        "Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month."
    ],
    "ingredients": [
        "2 medium onions, finely chopped",
        "4 celery ribs, finely chopped",
        "2 medium carrots, finely chopped",
        "5 garlic cloves, thinly sliced",
        "1/4 cup extra-virgin olive oil",
        "1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped",
        "1 pound ground veal",
        "1 pound ground pork (not lean)",
        "1 (6-ounce) can tomato paste",
        "1 cup whole milk",
        "1 cup dry white wine",
        "1 cup water",
        "1 teaspoon fresh thyme leaves",
        "1 1/4 teaspoons kosher salt",
        "1/2 teaspoon black pepper"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Pork",
        "Tomato",
        "Saut\u00e9",
        "Veal",
        "Bacon",
        "White Wine",
        "Fall",
        "Simmer",
        "Gourmet"
    ],
    "title": "Bolognese Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/bolognese-sauce-107226"
}