Sugo Alla Bolognese

Bolognese Sauce c. 2010
Sauce Bolognese was published in Bon Appetit '77. I followed recipe exactly. However I omitted the optional chicken livers. Pappardelle is not easy to find; substitute fettucine. I've used Classico Tomato Basil Sauce in this recipe along with the tomato paste, to create a more tomato-red end result; however, the quintessential bolognese sauce is a darker, less red color. Note: the lack of garlic; you will not miss it! I love both garlic and onion (doesn't everyone), so I chop up shallot and saute it with the other vegetables. I've omitted fresh celery, on occasion::: I've also used red wine instead of Marsala::: it just is'nt the same. follow this recipe as it's written first, then experiment with your own changes.
g I fell in love with Bolognese, but haven't made it in years: we eat less meat these days;
then I found a nice reminder from a devotee@ about.com:
Sugo Alla Bolognese Kyle Phillips, About.com Guide
You may grow old, even doddering, but if you know how to make a good meat sauce, or sugo, people will still beat a path to your door.
6 to 8 ounces ground beef
2 ounces pancetta, minced (optional; if you omit it increase the beef)
1 1/2 tablespoons olive oil
quarter of a medium-sized onion, minced
half a carrot, minced
six-inch stalk of celery, minced
1/2 cup dry red wine
3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water
Beef broth
A pinch of salt
A pound of pasta.
Grated Parmigiano.
If you omit the pancetta you will want the full 8 ounces of meat. If you are using it, mince it and the vegetables, and sauté them in a casserole or Dutch oven with the oil. When the onion is golden, add the ground meat and continue cooking till it's browned. Stir in the wine and let the sauce simmer till the wine has evaporated, then add the tomatoes, a ladle of broth, and check the seasoning. Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sugo looks like it's drying out. The sugo will improve steadily as it cooks, and if you have the time simmer it longer - Artusi suggests it be simmered for six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick. This meat sauce will serve about six as the topping for a first course of pasta or gnocchi, or about four if served over pasta with a tossed salad on the side; in either case serve it with grated Parmigiano.