Bolognese (Lidia's)
3 tablespoons extra-virgin olive oil
1 medium yellow onion, minced (about 1 cup)
1 medium carrot, peeled and finely shredded (about ½ cup)
½ cup minced celery, with leaves
Salt
1 pound ground beef
1 pound ground pork
½ cup dry red wine
1 tablespoon tomato paste
3 cups canned Italian plum tomatoes (preferably San Marzano) with their liquid, crushed
3 bay leaves
Freshly ground black pepper
4 cups hot water, or as needed
Heat the olive oil in a wide, 3- to 4-quart pan or Dutch oven over medium heat. Stir in the onion, carrot, and celery, season them lightly with salt, and cook, stirring, until the onion is translucent, about 4 minutes. Crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off is evaporated and the meat is lightly browned, about 10 minutes. Pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Stir in the tomato paste and cook a few minutes. Pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper. Bring to a boil and simmer 2-3 hours adding water as needed.”
Excerpt From Lidia’s Italian-American Kitchen Lidia Matticchio Bastianich