Veal Bolognese Pasta Sauce

1 largeOnion, minced
2Carrots, peeled and finely minced
1 bulbFennel, core and fronds trimmed off, minced
3 TablespoonsOlive oil
¼ pound (1 stick)Unsalted butter
1 TablespoonPollen Ranch Fennel Pollen
1 teaspoonKosher salt
1 poundGround veal
½ cupDry white wine
½ cupWhole milk
½ cupChopped canned tomatoes in puree
1 poundPasta
Parmigiano-Reggiano for grating

 

Heat the olive oil and 4 Tablespoons of butter in a heavy bottomed pot.

Add the minced vegetables and saute over low heat, stirring occasionally, until they are very soft and have almost melted into a puree. This can take about 30 minutes. Stir frequently to avoid burning.

Add the fennel pollen and salt and saute for 2 to 3 minutes. Add to the meat.

Raise the heat and continue to stir until the meat is no longer pink.

Cook pasta according to package directions. Top with sauce and grated cheese.


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