Bolognese is a classic meat based sauce from Bologna, Italy. It is rich and savory and packed with flavor enhancing glutamates.

Hmmm…umami wrapped in umami, yes please!

Umami is the taste of savory, meaty goodness. It comes from glutamic acid, an abundant naturally occurring amino acid that makes everything taste, well, awesome. Many things contain them and guess what? Tomatoes, mushrooms and meat (particularly cured) all contain large amounts. And slow cooking concentrates these flavors.

Some of the many other foods with high concentrations include; soy sauce, fish sauce, anchovies, aged cheeses, yeast extract, MSG (this one gets a bad rap, but I use it all the time cause it is magic).

Pancetta is basically Italian bacon. They take the pork belly and roll it up before curing. It is never smoked though.

This dish is a bit of a labor of love, but well worth it. Slow simmered just like yo mamas. I love the sweet richness that the lamb brings to the table. You could substitute beef if you prefer, or venison if you’ve got it. This also freezes well.

What You’ll Need

Approximately 2 ½ hrs total time

1 lb sweet Italian sausage

1 lb ground lamb

½“ thick slice of pancetta, diced

1 lb cremini mushrooms, sliced

½ C onion, chopped

4 cloves of garlic, minced

28 oz can crushed tomatoes

2 6 oz cans tomato paste

2 6 oz cans tomato sauce

½ C water

2 T white sugar

1 ½ tsp dried basil

1 tsp oregano

1 T salt

¼ tsp black pepper

Chopped up your onion and garlic and set aside. Slice the mushrooms. Then cube the pancetta.

Heat the oil in a Dutch oven over medium heat, Cook the meats until starting to brown, 6-8 min. Add the mushrooms and cook for another 8 min. add in the garlic and onions a cook another 4-5 min. Be sure to scrape up the brown bits of flavor from the bottom as you go.

Toss in the tomatoes, paste, sauce and water. Season with the basil, oregano, sugar, salt and pepper.