"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Italian Bolognese Sauce Recipe

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

Sandra Dill


1/4 lb bacon
1 medium onion (finely chopped)
1 stalk celery (finely chopped)
1 large carrot (finely chopped)
1 (2 teaspoon) jar garlic or 4 cloves garlic (minced)
4 tablespoons butter or 4 tablespoons margarine
3 tablespoons olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork
1 (8 ounce) can beef stock1 cup dry white wine
1 (28 ounce) can Italian style crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 -1 1/2 teaspoon rubbed sage
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 cup milk
1 lb small penne pasta (any pasta will be good)

In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth. Add onion, celery, carrot, garlic, and bacon, cook until onions are translucent (about 8 to 10 minutes). Remove bacon and remove fat. Chop lean portions of bacon in small pieces and return to pot. Add Ground beef and ground Pork, and cook until meat loses red, raw color. Raise heat and add wine and stock. Cook sauce until wine and stock are mostly evaporated. Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg, let cook for approximately 20 minutes. Add crushed tomatoes and bring heat to a boil. Once the mixture comes to a boil, return to a simmer. Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking. About 5 to 10 minutes before serving, add milk. Sauce can now be added to the Penne Pasta, Spaghetti or whatever types of Pasta you like. Remaining sauce may be frozen for up to two months for future use.

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