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Braised Bolognese Sauce Recipe

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This recipe for Braised Bolognese Sauce, by , is from The Kuhn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Helen Kuhn


1 lb Stew Beef
1 1/2 lbs veal shank
2 lbs country-style pork ribs
Pan Searing Flour
4 thin strips bacon - diced
1 8 oz bag of diced vegetables (mirepox)
1Tbsp fresh garlic chopped
1Tbsp fresh oregano, chopped
1 tsp nutmeg
2 sticks cinnamon (or 2tsp ground cinnamon)
1 Cup of dry while wine
2 cans (28 oz each) Italian crushed tomatoes
1 1/2 cups of beef broth
1 Cup milk
1/2 cup basil chopped
1 box (16oz) rigatoni
1 Cup pepperoni Romano cheese, grated

1. Dust all meat with pan seating flour
2. Heat bacon in large braising pan or roasting pan on medium; cook bacon until brown and crispy not burned..Set aside.
3. Brown all meat lightly in bacon drippings..Remove meat and set aside
4. Add vegetables and garlic to pan, saute until brown. Stir in Oregon, nutmeg and cinnamon.
5. Add wine, stir to deglaze and continue cooking until sauce slightly reduces to a syrupy consistency.
6. Add tomatoes and broth return meat and bacon to pan. Bring to simmer; cover. Place pan on on center rack of oven; braise 1 1/4 hours. Carefully remove lid.
7. 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

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
1 Cup sauce and 1cup of psst@ contained 600 calories.




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