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Bolognese Sauce Recipe

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

Contributor:  
Contributor:  
LeeAnn Egger

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups coarsely chopped sweet onion (about 1/2 large onion)
1 cup coarsely chopped peeled carrots (34 small carrots)
1 cup coarsely chopped celery (12 stalks)
4 tablespoons olive oil, divided
1 pound lean ground beef
1 cup beef broth made from bouillon plus additional bouillon (optional)
1 28-ounce can crushed tomatoes
3 sprigs basil
2 large garlic cloves
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
Sugar

Directions:
Directions:
Pulse onion, carrots, and celery in a food processor until finely chopped; set aside.

Heat 1 Tbsp. oil in a large deep skillet over medium-high heat. Add ground beef and cook, stirring often, until brown and cooked through, 45 minutes. Scrape into a medium bowl and set aside.

Wipe skillet clean and add remaining 3 Tbsp. oil; heat over medium heat. Add reserved onion mixture and cook, stirring often and lowering heat if starting to brown, until softened, about 20 minutes. Add broth and 1 cup water. Stir in reserved meat, tomatoes, basil, garlic, and oregano. Let simmer, stirring occasionally, until flavors meld and sauce thickens 11 1/2 hours.

Remove garlic; crush with the back of a spoon and stir back into sauce. Season sauce to taste with salt, pepper, sugar, and more bouillon, if desired.

 

 

 

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