Amazing Bolognese

Amanda Hyatt Recipe

By Amanda Hyatt Passion4Cooking

Italian food is one of my favorites, and out of all the sauce recipes I have tried, this one is just on a level all it's own. Rich and hearty, it's everything a good Bolognese should be and more.


Recipe Rating:
 9 Ratings
Serves:
4-6
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
What kind of pasta should you use, you ask? ANY! This sauce is super scrumptious any which way you serve it!

Ingredients

1/4 lb
bacon
1 stick
celery (finely chopped)
1 medium
onion
1 large
carrot, shredded
4 clove
garlic, minced
4 Tbsp
butter or margarine
3 Tbsp
olive oil
1 lb
lean ground beef
1/2-3/4 lb
ground pork
find more delicious recipes at www.porkbeinspired.com
(1) 8 oz
can beef consomme
1 c
dry white wine
(1) 28 oz
can italian style crushed tomatoes
1 tsp
salt
1/2 tsp
black pepper
1 to 1 1/2 tsp
rubbed sage
1 Tbsp
oregano
1/2 tsp
red pepper flakes
1/4 tsp
nutmeg
1 c
milk. 2% or whole, not skim
1 lb
pasta of choice

Directions

1
In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth
2
Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent (about 8 to 10 minutes)
3
Remove bacon and remove fat.
4
Chop lean portions of bacon in small pieces and return to pot.
5
Add Ground beef and ground Pork, and cook until meat loses red, raw color.
6
Raise heat and add wine and consomme.
7
Cook sauce until wine and consomme are mostly evaporated
8
Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes. (Side note: If you use fresh Parmesan, and have a parmesan rind left over, you can add it to the sauce in place of the salt in this recipe. Add it in after you have added the tomatoes and it's simmering, then remove before adding the milk. Makes the sauce extra delicious in my opinion.)
9
Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer
10
Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking
11
About 5 to 10 minutes before serving, add milk
12
Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking. Remaining sauce may be frozen for up to two months for future use.