Name: Tre Scalini Restaurants BOLOGNESE SAUCE Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 500 g Ground veal; 500 g Ground pork; 1 cup Carrots, finely chopped; 1 cup Onion, finely chopped; 1 cup Celery, finely chopped; 800 g Canned tomatoes, crushed; 2 tbs Olive oil; 2 cloves Garlic, minced; 1 tsp Salt; to taste Black pepper; 1 tsp Dried oregano; 1 tsp Dried basil; 1 cup Red wine; 1 cup Milk

ITALIAN MARGARITA

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Hearty veal, pork, carrots, onions, celery tomato sauce

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, celery, and carrots. Sauté for about 5-7 minutes until the vegetables are soft.

Prepare the Base

Add the ground veal and ground pork to the pot. Cook until the meat is browned, breaking it up with a wooden spoon, about 10 minutes.

Cook the Meat

Stir in the minced garlic, salt, black pepper, oregano, and basil. Cook for another 2 minutes until fragrant.

Add Garlic and Seasonings

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow it to simmer for about 5 minutes, reducing slightly.

Deglaze with Wine

Add the crushed tomatoes to the pot. Bring to a simmer, reduce the heat to low, and cover partially. Cook for at least 1 hour, stirring occasionally.

Add Tomatoes and Simmer

After simmering, stir in the milk and let simmer for an additional 30 minutes. Adjust salt and pepper to taste.

Finish with Milk

Ground veal

Ground pork

Carrots, finely chopped

Onion, finely chopped

Celery, finely chopped

Canned tomatoes, crushed

Olive oil

Garlic, minced

Salt

Black pepper

Dried oregano

Dried basil

Red wine

Milk

BOLOGNESE SAUCE

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TORTA DI GRANCHIO

Pan seared duck breast finished with a port reduction with dried cherries

PETTO D’ANATRA

Veal lightly egg battered topped with prosciutto, eggplant, and mozzarella finished with peas in a natural reduction

Vitello Sorrentino

Costata di Maiale Milanese is a traditional Italian dish made from bone-in pork chops that are breaded and fried. This version is complemented by fresh arugula, zesty lemon juice, and rich tomato chutney, enhancing its flavor profile. Here's how to make this delicious dish at home.

Costata di Maiale Milanese

Cavatelli Bolognese is a traditional Italian dish featuring small, shell-shaped pasta served with a rich meat sauce made from ground beef and pork. This version is layered with the flavors of sautéed vegetables, garlic, and red wine, creating a hearty and savory experience. Here's how to make this comforting dish at home.

CAVATELLI BOLOGNESE

Make BOLOGNESE SAUCE Recipe in just 2h . Hearty veal, pork, carrots, onions, celery tomato sauce

Bolognese Sauce Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions