Amazing Bolognese

Recipe Rating:	9 Ratings5
Category:	Italian
Serves:	4-6
Prep Time:	35 Min
Cook Time:	2 Hr

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

Pinched by pstotlar, and 2,569 more.

Amanda Hyatt

Well Seasoned

Topeka, KS (pop. 127,473)

Passion4Cooking

Member Since Jun 2011

Amanda's Notes:

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.

Comments 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!

Directions

In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth

Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent (about 8 to 10 minutes)

Remove bacon and remove fat.

Chop lean portions of bacon in small pieces and return to pot.

Add Ground beef and ground Pork, and cook until meat loses red, raw color.

Raise heat and add wine and consomme.

Cook sauce until wine and consomme are mostly evaporated

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.)

Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer

Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking

About 5 to 10 minutes before serving, add milk

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.

Comments

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Kim Biegacki pistachyoo

Kim Biegacki [pistachyoo] has shared this recipe with discussion groups:
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Eve... mumm6

Eve Anderson(AKA-POETGRL) [mumm6] has shared this recipe with discussion group:
ALL PASTAS

Toni T Toni6921

Mar 9, 2012

Amanda, I love your recipe, and it is copied and saved!! thank you for sharing.

Toni T Toni6921

Toni T [Toni6921] has shared this recipe with discussion groups:
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Aurora McBee aurora

Mar 9, 2012

Saved!!

Amanda Hyatt Passion4Cooking

Mar 23, 2012

So glad you all like the recipe. It's time consuming, but so worth it once you taste that first bite.

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

deb baldwin messinthekitchen

Apr 25, 2012

Congratulations Amanda on your blue ribbon. Looks and sounds wonderful!

Aurora McBee aurora

Apr 26, 2012

Congratulations on your BLUE RIBBON!!!! Way to go!!!

Amanda Hyatt Passion4Cooking

Apr 26, 2012

Thank you everyone. I am so excited to get a Blue Ribbon, and I will be posting some more recipes soon; I have a lot from my grandmother who was an amazing cook I am inspired by her.