FROM STOVE TOP
TO OVEN TO TABLE

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Bolognese

Copper Chef XL 

Recipe Type:  Pasta
Servings  8
Ingredients
0.25  cup  Extra Virgin Olive Oil  
8  ounce  pancetta  
1.5  cup  celery  
1.5  cup  carrots  
1.5  cup  Red Onion  
8  clove  Garlic   
1.5  pound  ground beef  
1.5  pound  ground pork   
1.5  pound  ground veal  
1.5  cup  red wine  
28  ounce  cans pureed tomatoes  
1    bay leaf  
1  cup  whole milk  
0    Kosher salt and freshly ground black pepper  
0    Cooked pasta  

Directions

1. Preheat the a Copper Chef XL over medium-high heat.

2. Add the oil and the pancetta.

3. Saute until the pancetta is crispy, about 5 minutes.

3. Add the celery, carrots and red onion. Cook until the vegetables begin to caramelize, about 6 minutes.

4. Add the garlic and cook 1 minute more.

5. Add the beef, pork and veal. Cook, stirring often, until the meat is cooked through, about 15 minutes.

6. Add the wine and cook for 4 minutes.

7. Add the tomatoes and bay leaf. Cook until the sauce thickens, about 30 minutes.

8. Add the milk, stir to combine and cook 5 minutes more.

9. Season with salt and pepper, to taste.

10. Serve over pasta. 

 

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