Bolognese Sauce My Way

By Carrie R.
@LoveQuiche

I have seen Bolognese sauce made on different food shows many times, but there always seemed to be an ingredient or two that I didn't care for. Yesterday I decided to make my own using a little of this and that from several recipes. This is definitely not a quick sauce to make, but it is well worth the effort when you have the time. All the ingredients blend together nicely; one does not overpower the other, but come together to give this sauce such a pleasing flavor! I'm so glad I decided to experiment and give making this sauce a try. I suggest using a Dutch oven/pot with tight fitting lid.

Rating:

★★★★★ 1 vote

Comments:

5 Comments

Serves:

4 - 6 servings depending on portion size

Prep:

30 Min

Cook:

3 Hr

Ingredients

1 1/2 Tbsp: olive oil
1/4 lb: bacon, diced and browned
1: medium carrot, finely diced
1 1/2: ribs of celery, finely diced
1: medium onion, finely diced
1/4 - 1/2 tsp: ground thyme, or to taste
1 1/2 lb: ground beef and pork (2/3 beef, 1/3 pork)
3/4 c: dry white wine
1: 14.5 oz. can tomatoes, pureed
3: whole garlic cloves
3/4 c: whole milk
: salt and pepper to taste

How to Make Bolognese Sauce My Way

Step-by-Step

1Heat olive oil in large pot (preferably a Dutch oven) and cook bacon until just crisp, remove bacon and set aside. Add carrots, celery, onion and thyme, saute until vegetables are tender.
2Add ground beef and pork, brown. Drain all fat. Add wine to meat and veggie mixture, cook on medium high heat until wine evaporates, then add a splash of olive oil, pureed tomatoes and whole garlic cloves (remove these before serving.) Cook this sauce just on a simmer for 2 hours. If sauce becomes too dry, add beef broth or tomato juice a little at a time, you want your sauce to remain thick. At the end of 2 hours on a slow simmer, add milk a little at a time, keeping sauce thick, and continue cooking on a slow simmer for 1 more hour.
3Remove garlic cloves and serve over your choice of pasta. Top with a generous sprinkling of freshly grated Parmesan cheese. Enjoy!

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