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Add a photoAfter traveling throughout Italy with my family, and trying Bolognese every stop we made, I decided to formulate my own recipe from the variations of this wonderful sauce I tried all over the Italian landscape. I think you will enjoy the results!!
Ingredients
- o 1/4 lb bacon
- o 1 medium onions ( finely chopped)
- o 1 stalk celery ( finely chopped)
- o 1 large carrots ( finely chopped)
- o 1 (2 teaspoon) jars garlic or 4 cloves garlic ( minced)
- o 4 tablespoons butter or 4 tablespoons margarine
- o 3 tablespoons olive oil
- o 1 lb lean ground beef
- o 1/2-3/4 lb ground pork
- o 1 (8 ounce) cans beef consomme
- o 1 cup dry white wine
- o 1 (28 ounce) cans s&w italian style crushed tomatoes ( or other)
- o 1 teaspoon salt
- o 1/2 teaspoon black pepper
- o 1 -1 1/2 teaspoon rubbed sage
- o 1 tablespoon oregano
- o 1/2 teaspoon red pepper flakes
- o 1/4 teaspoon nutmeg
- o 1 cup milk ( I use 2%)
- o 1 lb small penne pasta
Directions
- 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.
- 3. Cook until onions are translucent (about 8 to 10 minutes).
- 4. Remove bacon and remove fat.
- 5. Chop lean portions of bacon in small pieces and return to pot.
- 6. Add Ground beef and ground Pork, and cook until meat loses red, raw color.
- 7. Raise heat and add wine and consomme.
- 8. Cook sauce until wine and consomme are mostly evaporated.
- 9. Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
- 10. Let cook for approximately 20 minutes.
- 11. Add crushed tomatoes and bring heat to a boil.
- 12. Once the mixture comes to a boil, return to simmer.
- 13. Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
- 14. About 5 to 10 minutes before serving, add milk.
- 15. Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
- 16. Remaining sauce may be frozen for up to two months for future use.
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