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Bolognese Sauce

Carla DiTondo - Tuesday, December 18, 2018

Bolognese Sauce


  • 1 1/2 lbs. Lean Ground Beef
  • 1 lb Ground Pork
  • (...or use 2.5 lbs of our Meatloaf Mix instead of two above ingredients)
  • 1/2 lb Pancetta or Our Uncured Bacon, diced
  • 1 medium onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 28 oz. can San Marzano tomatoes  
  • 1 Cup Dry Red or Wine
  • 2 cups milk
  • 3 bay leaves
  • Salt and pepper

How To:

  1. Mix together the ground meat and season with salt and pepper.
  2. In a large heavy saucepan over medium heat, cook the pancetta until the fat has melted. Add the diced onion and continue to cook until it is translucent. Add the carrot, celery and bay leaves and continue to cook until the vegetables begin to soften and brown.  
  3. Raise the heat to high and add the ground meats, and cook stirring with a wooden spoon to break up the meat. Cook until lightly browned. 
  4. Add the white wine and cook until it has evaporated.
  5. Puree the tomatoes and add to the pot reducing the heat to low.
  6. Simmer until thickened (about 2 hours). If sauce becomes too thick you can thin it with a little beef broth or water.
  7. Add milk and continue to cook over low heat or another hour or so until thickened.
  8. Serve over cooked fresh pasta with a sprinkle of grated cheese

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