Sauce Bolognaise (Tomat, Ground Meat, Red Wine, Herbs)

This 2nd generation mother sauce derives from Sauce Tomat. A basic Tomato sauce gets the additions of ground meat and red wine for a rich and flavourful favourite, Bolognaise sauce. This sauce pairs well with pasta.

Herb Sachet:
1 large bay leaf
4 stems parsley
2 sprigs thyme
8-10 peppercorns, crushed

Sauce Bolognaise:
2-3 oz salt pork, diced (50-75 g)
2 cups onions, peeled and diced (500 mL)
1 cup carrots, peeled and diced (250 mL)
1 cup celery, diced (250 mL)
4 cloves garlic, minced
2 (28 oz) cans crushed tomatoes, such as San Marzano
4 cups veal or chicken stock
1 cup red wine
1 ham bone
sea salt
sugar

Preheat the oven to 300°F (150°C/130°C fan, Gas Mark 2).

Tie the herb sachet ingredients into a cheesecloth sack using a piece of kitchen twine.

In a heavy oven-safe Dutch oven, cook the pork over low heat until the fat liquefies (melts), about 3-5 minutes.

Increase the heat to medium. Add the ground meat, carrots, celery, onions and garlic and sauté on medium heat, until the ground meat no longer has any pink, but not brown, 3-5 minutes.

Add the tomatoes, ham bone, stock, wine and the herb sachet.

Bring to a boil, cover with lid, and transfer to the oven. Simmer in the oven, covered loosely for two hours. Alternatively, you can transfer the sauce to a slow cooker and cook on low heat for 4 hours.

Remove from the oven, discard ham bone and herb sachet. Let cool slightly, and purée sauce in a blender or food processor until smooth, working in batches if necessary.

Season to taste with kosher or sea salt and a small amount of sugar - just enough to cut the acidic edge of the tomatoes.

Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it. If not ready, refrigerate for 3-4 days, or freeze up to 6 months.

Makes about 3-4 cups.