Home-made bolognese with your choice of pasta. Goes great with fresh garlic bread.


  • 1/4 lb coarse ground pancetta
  • 1 lb pork
  • 1 lb veal
  • 1 onion peeled and shredded
  • 1 carrot peeled and shredded
  • 3 tsp. chopped garlic
  • 1/4 qt white wine
  • 1/4 qt whole milk
  • 1/2 lb san marzanos lightly immersion blended (leave slightly chunky)
  • 1/2 tsp. nutmeg
  • 1 tsp. chopped oregano
  • 1/4 c red wine vinegar (for taste, its roughly 1/4c, add a little at a time)
  • 1/2 c salt (for taste, roughly 1/2 c)


  • render pancetta, then brown meats (do not beat meat up too much, leave a little chunky)
  • sauté garlic
  • add onions and carrots and let their liquid evaporate
  • deglaze with wine and cook au sec (liquid reduced until it is nearly dry)
  • add milk, and reduce by ½
  • add tomatoes and cook on low heat for roughly 2 hrs until they lightly carmelize
  • finish with vinegar, salt, oregano, nutmeg - until it has a savory taste "umami"