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)
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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. |