amazing bolognese
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 its own. Rich and hearty, it's everything a good Bolognese should be and more.
Blue Ribbon Recipe
With a rich, robust flavor this Bolognese really is amazing! Onions, celery, and carrots (soffritto) are the base for the sauce. It's full of ground pork, ground beef, and bacon which makes this sauce very hearty. Beef consomme and white wine add richness to the sauce. Finishing with milk adds creaminess making this different than a regular meat sauce. The key to Bolognese is to let it simmer for a while to let the meat break down and the flavors marry. You can serve Bolognese with any type of pasta you'd like. We love it with penne or rigatoni because the sauce can get into the ridges. It's delicious with tagliatelle or pappardelle too.
Ingredients
- 1/4 pound bacon
- 1 stick celery, finely chopped
- 1 medium onion
- 1 large carrot, shredded
- 4 cloves garlic, minced
- 4 tablespoons butter or margarine
- 3 tablespoons olive oil
- 1 pound lean ground beef
- 1/2-3/4 pound ground pork
- 1 can beef consomme (10.5 oz)
- 1 cup dry white wine
- 1 can Italian style crushed tomatoes (28 oz)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 - 1 1/2 teaspoons rubbed sage
- 1 tablespoon oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon nutmeg
- 1 cup milk, 2% or whole, not skim
- 1 pound pasta of choice
How To Make amazing bolognese
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Step 1In 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. -
Step 2Cook until onions are translucent (about 8 to 10 minutes). Remove bacon and remove fat. Chop lean portions of bacon into small pieces and return to pot.
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Step 3Add ground beef and ground pork. Cook until meat loses red, raw color.
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Step 4Raise heat. Add wine and consomme. Cook sauce until wine and consomme are mostly evaporated.
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Step 5Turn the heat down to a simmer. 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.)
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Step 6Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer.
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Step 7Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
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Step 8About 5 to 10 minutes before serving, add milk.
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Step 9The sauce can now be added to cooked penne pasta, spaghetti, or many other kinds of pasta to your liking. The remaining sauce may be frozen for up to two months for future use.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
