I remember traveling to Bologna, Italy with my husband. It was a very quaint, calm area after we had been to Florence, Rome and Venice. We enjoyed all of the wonderful culinary treats and especially their Bolognese sauce. From this, is my inspiration.
4 tablespoons extra-virgin olive oil
2 carrots, finely diced
1 medium onion, diced
1 rib celery, finely diced
6 cloves garlic, diced
1 pound lean ground turkey
1 pound pork, ground
1/4 pound pancetta, roughly chopped
2 tablespoons of tomato paste
1 tablespoon of Italian Seasonings
1 bay leaf
1 cup of water
1 cup red wine
Kosher salt and freshly ground black pepper
In your large Dutch oven (large pot), over medium heat, add the olive oil. Once hot, add your carrots, celery and onion. After about 4 minutes, when the onions are translucent, add the garlic. Cook for one minute then add the meat. Once no longer pink and properly cooked through, add the tomato paste. Then add the seasonings, water and wine and cover. Simmer over low heat. I simmer this for several hours to develop the flavors. Adjust the seasoning to your preference.
Typically people add ground lamb, I do not but that’s my taste. If you do, add 1 lb to the mixture. Serve this sauce over a substantial pasta that can hold up to this thicker sauce.
— Knead to Cook