Beef Bolognese With Pancetta
by Eric Lemke, Chef, The Green Gateau, Lincoln, Nebraska
- ½ cup heavy cream
- 8 ounces pancetta, diced
- 1 cup diced carrots
- 1 cup onions diced
- ¾ cup diced celery
- 1¼ pounds Certified Piedmontese ground beef
- ½ cup dry white wine
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- ¾ cup beef stock
- 1 cup whole milk
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh parsley, chopped
- Salt and pepper to taste
In a small saucepot, bring the cream to a simmer and cook until reduce by a third.
To another saucepot over medium-low heat, add the pancetta, and render until the pancetta is crispy and browned. Stir in carrots, celery, and onions, season with a little salt and pepper and sauté until translucent. Add the ground beef to the vegetables and sauté until the meat is browned. Stir in the wine, garlic, herbs, tomato paste, and beef stock and reduce to a low simmer.
Cook for two hours, covered, stirring occasionally, adding the milk and cream a little at a time throughout the cooking process.
Toss with pasta and finish with grated Parmesan cheese.
Pairing: 2008 Pio Cesare Barolo from Piedmont, Italy