Bolognese Sauce is the probably the most famous of Italian meat sauce. The ingredients are a combination of meat, onions and carrots which makes it a rich sauce for any pasta. This sauce improves with age. So if possible make a day ahead.
Instead of using pork and veal, which are in a traditional, I'm using pork and lean ground beef in my Bolognese sauce recipe.
|2 tbsp. olive oil
2 tbsp. butter
3 large garlic cloves, minced
1/2 c. chopped onion
1/2 c. chopped celery, include some leaves
1/2 c. finely diced carrots
1/2 - 3/4 lb. each lean ground chuck and pork
1/8 tsp. nutmeg
|2 tsp. oregano
salt and freshly ground pepper
1/2 c. dry white wine
1/2 c. half and half
1 - 28 oz. can Italian plum tomatoes, chopped (reserve and use the juice) or crushed tomatoes
1/2" by 1" strip lemon peel (no white pith)
Heat oil and butter in a large heavy bottomed pan. Add the garlic, onion, celery and carrots. Saute until the vegetables are softened, about 5 minutes. Add the ground beef and pork, nutmeg, oregano, salt and pepper to taste. Saute, breaking up the meat and stirring frequently, just until the meat is barely cooked and not at all browned. Add the wine. Raise the heat to medium high and cook, stirring often, for 10 minutes. Add the cream. Reduce the heat and cook gently, stirring frequently, until the cream has almost entirely reduced. Then add the tomatoes with their juice and the lemon peel.
Cover ad simmer gently, stirring occasionally, until he sauce has thickened, about 2 hours.
Remove the lemon peel. Tast3 and correct the seasonings. Serve over hot pasta.
It is recommended for all shapes of pasta and is the classic sauce for lasagna.
Yields 3 - 4 servings.
For recipes for homemade pasta to go with your Bolognese Sauce, click here and get started.
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