Maria Sinskey's Bolognese Authentic Recipe and a glass of POV. Perfect Sunday Supper!

                                 This is what I made for 

                               {Sunday Supper}


this little sauce won my heart tonight..tear....

along with a beautiful bottle of Sinskey red, called POV (which stands for point of view).BTW, I wait all year for this special bottle from the Sinskey vineyard  and this year it arrived with delicious pasta called Canule + this awesome recipe. 

                                     { + POV }



I encourage you to try this asap! It may even go on my list of best ever pasta sauces...no lie + as long as we're talking holiday gift why not give a beautiful bottle of wine , or a wonderful product from Sinskey winery

Ingredients~

3/4 pound beef stew meat
1 1/2 pounds veal shank
1 1/2 pounds pork spare ribs
Kosher salt
Freshly ground black pepper
2 tablespoons extra virgin olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 cup finely diced pancetta
1/4 cup tomato paste
1 cup water or chicken stock
1 cup white wine
1 cup whole milk
1 small bay leaf
1 - 4 inch strip orange zest
1 pound Canule Pasta or Fettucine
1/4 cup finely chopped flat leaf parsley
Grated Parmesan, optional
1. Season the meat on both sides with salt and pepper.
2. Heat a large Dutch oven or stockpot over medium high heat. Add the oil and then brown the meat on both sides for 4 to 5 minutes per side. Remove the meat to a plate.
3. Add the pancetta to the pan and sauté for 3 minutes. Add the onion, carrot and celery to the pan and saute until golden and tender to make the soffritto. Add the tomato paste and sauté for 1 minute until bubbling. Add the wine and simmer for 2 to 3 minutes. Add the water or stock, milk and bay leaf and orange zest. Do not be concerned if the milk looks curdled. It will cook into a silky sauce.
4. Add the meat back to the pan and bring the sauce to a boil. Reduce the heat to low. Cover the pot and slow cook for 1 1/2 hours. Occasionally give the sauce a stir and make sure the pan isn’t drying out. Add water 1/2 cup at a time if the liquid looks low.
5. After 1 1/2 hours, remove the meat with a slotted spoon from the sauce. Cool enough to handle. Pick the meat off the bones and remove fat, cartilage and anything else that you wouldn’t want to eat. Put the picked meat on a plate and break the large chunks up into 1/2inch pieces. Add the meat back to the sauce and discard the bones and gristle.
6. Add 1/2 cup water to the pot and bring the sauce to a boil. Reduce the heat to low and simmer for 20 minutes. Stir occasionally.Cover and keep warm while you cook the pasta.
7. Cook the pasta according to the package instructions. Drain and reserve 1 cup of pasta cooking water. Add the pasta to the sauce and toss. If the sauce thickens, thin with a little ofthe reserved pasta water. Transfer to a serving dish. Sprinkle with chopped parsley. Top with grated Parmesan if desired.