Heat stock pot over medium heat. Add 2 oz. of olive oil, wait
10 seconds, then add diced pancetta and cook until it starts to
crisp, then remove.
Add ground veal and pork to pot until meat
is browned, then remove meat and drain, empty any remaining
fat.
Add 2 oz. of oil to pan and add carrots and onions. Use
spoon to move vegetables to remove fond left on the bottom
of the pot. After about two minutes add salt, pepper and garlic
and continue to move for 2 more minutes.
Deglaze with white
wine for around 30 seconds then add dried herbs. Add whole
tomatoes with juice and break apart using spoon while bringing
to a simmer.
Re-introduce ground meat and pancetta along with
milk and continue to simmer for 20 minutes.
In a boiling pot of salted water, add gnocchi and cook until it floats. Drain the gnocchi and plate.
Top with Bolognese and garnish with grated Roma Romano cheese and chiffonade of basil.
Ingredients
2 lbs. Allegiance® Pork, Ground
basil, fresh, for garnish
2 gal Bolognese Sauce
3 Tbsps. garlic, minced
2 tsps. thyme, dry
2 cups milk, whole
1 lb. Peak Fresh Produce® Carrot(s), diced small
1 lb. Peak Fresh Produce® Onion(s), Yellow, diced small
