If I were to pick one city and one city only, Bologna, Italy would be my choice for the world’s greatest food city. (If I were to pick two, I’d add San Sebastian, Spain. And Guadalajara, Mexico is right up there if three were on the table. Four? Córdoba, Spain. I mean, this could go on for a while.) This Bolognese sauce works well on a slice of good, crusty bread, too.
- 1 tbsp + 4tbsp of unsalted butter
- 1 lb ground pork, finely chopped
- 1 lb ground beef, 15% fat, finely chopped
- ½ onion, finely chopped
- 3 mid-sized carrots, finely chopped
- 4 stalks celery, finely chopped
- 5 tbsp tomato paste
- 1 cup pure, tart cherry juice
- 1 cup cream
- Salt and pepper to taste
- Melt the first tbsp of butter in a large, thick saucepan over medium heat.
- Add pork, and let it cook until liquids have evaporated, stirring often.
- Add beef, stir in, and let cook until the meat is browned.
- Remove meat from pan, and place in bowl.
- Melt the rest of the butter in the pan, and toss in the onion, carrots, and celery.
- Cook until translucent and soft.
- Stir in tomato paste and let cook for five minutes, stirring intermittently.
- Add meat and cherry juice, set to high, and cook for two minutes.
- Cover and reduce to a simmer for about an hour. Make sure the meat doesn't dry.
- Stir in cream and salt. Let simmer for another 30-45 minutes.
And that's it! This sauce goes great with tagliatelle pasta. Feel free to give it a sprinkle of parmesan, too, for good measure.