Ingredients: |
Ingredients: 1 cup dry red wine
1 ounce dried cepes or porcini mushrooms
2 tbsp.. olive oil
1 pound ground beef
1 pound sweet Italian sausage
3 tbsp. unsalted butter
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped green bell pepper
8 ounces prosciutto, chopped (optional)
4 cloves garlic
1 tbsp. flour
1/2 cup beef broth
1 tbsp. dried marjoram
1 tbsp. dried oregano
1 tbsp. dried basil
1/2 tsp. ground nutmeg
salt and pepper to taste
3 pounds canned plum tomatoes, with juices
3 tbs. tomato paste
2 tbs. minced garlic
1/2 cup chopped Italian parsley
1/2 cup slivered fresh basil leaves
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Directions: |
Directions:Bring wine to boil in a small saucepan. Add the mushrooms and remove the pan from the heat. Set aside.
Heat olive oil in Dutch oven. Add the beef and sausage, crumbling as you add. Cook over medium heat until browned. Remove with a slotted spoon and set aside.
Melt butter in the Dutch oven. Add the onion, celery, carrot and green pepper and saute until translucent, about ten minutes. Add prosciutto (if using) and garlic cloves. Sprinkle with the flour and cook about 5 minutes,
Drain the mushrooms, reserving the wine, and coarsely chop them. Add to the rest. Stir in meat, beef broth, marjoram, oregano, basil, nutmeg, salt and pepper, plum tomatoes and their juice and the reserved red wine.
Partially cover and simmer for an hour.
Add the tomato paste, and cook, stirring for 15 minutes.
Add minced garlic, parsley, fresh basil and simmer another 15 minutes |
This recipe for Bolognese Sauce is from