Recipe: Slow-Cooked Bolognese Sauce

Makes 12 cups.

Note: Cooking this classic Italian meat sauce slowly, over low heat, gives it a melt-in-your-mouth consistency and deep flavor that's just right for pappardelle pasta, fettuccine or layered in your favorite lasagna. Pancetta, also known as Italian bacon, can be found in the deli section of the supermarket. Regular bacon can be substituted. The sauce can be cooked, cooled and frozen for up to 2 months. Freeze it in 3-cup increments, as that is about the right amount for 1 pound of pasta. From Meredith Deeds.

• 1 tbsp. olive oil

• 1 tbsp. unsalted butter

• 1 1/2 lb. ground beef

• 1 lb. ground pork

• 3 oz. thinly sliced pancetta, finely chopped (see Note)

• 2 ribs celery, finely chopped

• 2 medium carrots, peeled and finely chopped

• 5 garlic cloves, finely chopped

• 1 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

• 1 (6 oz.) can tomato paste

• 1 c. whole milk

• 1 c. dry white or red wine

• 2 (28-oz. each) cans whole peeled tomatoes, undrained

• 4 c. chicken stock

In a 6- to 8-quart Dutch oven, heat the olive oil and butter over medium-high heat. Add beef, pork and pancetta and brown, stirring and breaking up the meat with the back of a wooden spoon for about 5 to 7 minutes.

Add the onion, celery, carrot, garlic, salt, black pepper and red pepper flakes, and cook, stirring frequently, until vegetables are translucent, about 5 to 8 minutes. Add the tomato paste and cook, stirring, for another 3 to 5 minutes or until the paste is a rusty brown color. Add the milk and simmer, stirring, until almost dry, about 3 minutes. Add the wine and simmer, stirring, for another 3 minutes or until the wine has almost completely evaporated.

Add the tomatoes, crushing with your hands or spoon as you go, and stock. Bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally and skimming off any excess fat from the top, for 2 1/2 to 3 hours until the meat is meltingly tender and the sauce is thick and creamy. If desired, use a potato masher to break up any bigger chunks of meat and tomatoes. Season with more salt and pepper, if necessary.

Nutrition information per ½ cup:

Calories150Fat9 g

Saturated fat3 gAdded sugars0 g

Protein11 gCholesterol34 mg

Dietary fiber2 g