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REAL Italian Bolognese Sauce Recipe

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REAL Italian Bolognese Sauce image


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

Mary DeGregori


¼ 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
½-¾ lb ground pork
1 (8 ounce) can beef consomme
1 cup dry white wine
1 (28 ounce) cans Italian style crushed tomatoes (or other)
1 teaspoon salt
½ teaspoon black pepper
1 -1 ½ teaspoon rubbed sage
1 tablespoon oregano
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
1 cup milk (I use 2%)
1 lb tagliatelle pasta

In a Dutch Oven or medium 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 consomme. Cook sauce until wine and consomme 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 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.
Serve over Tagliatelle pasta.

La cucina 'e il cuore della casa Italiana
(The kitchen is the heart of the Italian home)

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Bolognese Sauce can also be added to any other pastas to your liking: penne or ziti, spaghetti or fettuccine, for example; however, Bolognese is a heavy sauce and is best served on a thick pasta, one that will "hold" the sauce. For true pasta aficionados, the pasta must be extruded through bronze plates, or dies, that give it a rough, more textured surface that is better at gripping and holding the sauce.* Remaining sauce may be frozen for up to two months for future use.
To be “authentically" Bolognese, it must be served with Tagliatelle pasta - preferably al dente (literally, "to the bite", meaning firm, not mushy). Tagliatelle (and tagliolini, the thinner version) from the Italian tagliare, meaning "to cut" are ribbon pasta from Emilia-Romagna (Bologna). A glass case in the Bologna Chamber of Commerce holds a solid gold replica of a piece of tagliatelle, demonstrating the correct dimensions of 1 millimeter by 6 millimeters.
*Most commercial pasta is extruded through stainless steel or Teflon plates or dies. If the pasta was extruded through bronze plates or dies, it is likely to be indicated on the package often as a basis for charging a higher price.




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