Romeo's Bolognese

New Haven (WTNH) - Traditionally it is a big no-no by Italian standards to use jarred sauce, so we are making our own. Romeo Simeone from Romeo and Cesare's Gourmet Shoppe in New Haven shares his recipe for Bolognese, a meat-based sauce for pasta, that originated in Bologna, Italy.

Bolognese Sauce

Ingredients:

Extra Virgin Olive Oil
Butter
Pancetta
Ground Beef
One can of peeled tomatoes
Red wine
Celery
One medium onion
Carrots
Garlic
Basil
Light cream (optional)

In a food processor, chop finely: two ribs of celery, one medium onion, one carrot, and one clove of garlic. In a saucepan put one stick of butter and two slices of diced pancetta. Cook on low heat for about three minutes.

Add all the chopped vegetables to the pan and cook until softened. Add about 3/4 lb. of ground beef, add one can of peeled tomatoes which have to be pureed through the blender.

Add 1/4 cup of red wine. Salt to taste. Add minced parsley and basil.

On very low heat simmer for about two hours. Stir often. Add a little water to sauce if too thick. If desired about one cup of light cream. Serve over pasta. This reciepe calls for a little over a pound of pasta.

Romeo and Cesare's Gourmet Shoppe
www.romeocesare.com
771 Orange Street
New Haven, CT 06511