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Meaty Bolognese Sauce Recipe

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This recipe for Meaty Bolognese Sauce, by , is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peg Regan
Added: Saturday, April 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 large cloves garlic, minced
1 large onion (sweet yellow or white), diced
3 Tsp olive oil
2-3 medium carrots minced
3 tsp dried thyme
3 tsp oregano
3 tsp marjoram
¼ tsp nutmeg (fresh if possible)
1 large or 2 small bay leaf
1 tsp hot pepper flakes (or more to taste)
1-2 tsp salt to taste
1 lb hot Italian sausage (or sweet if desired)
1 lb ground beef
1 lb ground veal or pork
½ lb pancetta (chopped into 1” pieces)
2 cans crushed plum tomatoes in puree
1 small can tomato paste
¾ c milk (whole milk preferred)


Directions:
Directions:
Using a large Dutch oven style pot (at least 8 qt size) with a
lid –
Heat 2 Tsp olive oil at medium heat. Add onions and garlic,
sweat until onions are translucent (about 3-5 min). Add
carrots and sauté on medium until softened. Add all spices
(ingredients 5-9) to onion/garlic mixture and sauté until aroma
of spices is evident. Remove onion, garlic, carrot mixture and
reserve.

Add chopped pancetta to pan and brown (like bacon).
Remove, drain and reserve. Add each of the meats in
portions (sausage removed from casing) and brown removing
and reserving as needed, and draining extra fat that may
accumulate.

Return all reserved ingredients to pot and stir to combine.
Add tomatoes, paste, and milk. Stir mixture, cover and bring
to a consistent simmer. Cook for 1-2 hours stirring
frequently. The mixture is mostly meat so it is important to
keep stirring to keep things cooking evenly.

Serve with pasta of choice and freshly grated parmesan
cheese, along with crusty Italian or French bread.

Note: This recipe is also excellent for a Lasagna Bolognese.
The additional ingredient includes béchamel sauce with ¼ tsp
nutmeg added.

Prep: Prepare approximately 4 c béchamel sauce, add ¼ tsp
nutmeg. Par cook lasagna noodles (al dente) and layer the
following ingredients in a glass baking dish: sauce, pasta,
béchamel sauce, repeat having the last layer be pasta and
sauce to cover. Sprinkle parmesan cheese on top. Cover
with aluminum foil and bake in a 350 degree oven for 45 min.
Uncover and brown (about 15 min). Remove from oven and
let stand at least 30 – 60 min to set up. Serve with additional
sauce on the side.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour prep, 2 hour cooking
Personal Notes:
Personal Notes:
Great sauce for Lasagne too!

 

 

 

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