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Braised Bolognese Sauce Recipe

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This recipe for Braised Bolognese Sauce, by , is from Sharing Cheri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheri Nowicki


1 Lb. Stew Beef
1 ˝ Lbs. Veal Shank
2 Lbs. Country-Style Pork Ribs
Pan Searing Flour
4 Thick Strips Bacon (diced)
1 Bag Mirepoix (8 oz)
2 Tbsp. Fresh Garlic (chopped)
1 Tbsp. Oregano (chopped)
˝ Tsp. Nutmeg
2 Sticks Cinnamon (or 2 Tsp. Ground Cinnamon)
1 Cup Dry White Wine
2 Cans (28oz) Crushed Tomatoes w/ Herbs
1 ˝ Cups Beef Broth
1 Cup Milk
˝ Cup Basil (chopped)
1 Box (16 oz) Rigatoni
1 Cup Romano Cheese

Dust all meat with pan searing flour; pat off excess.

Heat bacon in large braising pan or roasting pan on medium; cook bacon until brown and crisp, 3-5 minutes. Remove bacon and set aside.

Brown meat lightly on all sides in bacon drippings; 5-8 minutes. Remove meat; set aside.

Add vegetables and garlic to pan; sauté until brown, 3-5 minutes. Stir in oregano, nutmeg, and cinnamon.

Add wine; stir to deglaze and continue cooking to slightly reduce to syrupy consistency. 3-5 minutes.

Add tomatoes and broth; return meat and bacon to pan. Bring to simmer; cover. Place pan on center rack of oven; braise 1 ˝ hours. Carefully remove lid.

Remove shank and ribs. Flake meat off bones; return meat to pan. Add milk and basil; simmer 15 minutes. Serve over rigatoni; sprinkle with cheese.




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