Bolognese sauce/Gallery

Bolognese sauce preparation

(CC) Image: Hayford Peirce A soffrito of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.     (CC) Image: Hayford Peirce Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.     (CC) Image: Hayford Peirce White wine has been added and also boiled until it evaporates.     (CC) Image: Hayford Peirce Canned tomatoes and canned, unflavored tomato sauce have been added and are ready to begin cooking, along with a little red wine.     (CC) Image: Hayford Peirce Near the end of the very slow, 8-hour simmering; a little additional water has been added every half-hour or so.     (CC) Image: Hayford Peirce The finished Bolognese, ready to be served on tagliatelli.