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Authentic Italian Bolognese Sauce Recipe

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This recipe for Authentic Italian Bolognese Sauce is from Fifty Years in the Kitchen by Marj Moritz, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tablespoons Butter
1 Tablespoon Olive oil
2 Carrots minced
2 Celery minced
1 red onion minced
6 cloves of garlic minced
1 lb ground beef higher fat
1 lb Italian sausage
2 cups of halved tomatoes
2 15 oz tomato sauce
1 15 oz can fire roasted tomatoes
1/4 cup heavy cream *SEE NOTE
1/4 cup milk
dash of cooking white wine *SEE NOTE
Zest of 1 lemon
A squeeze of lemon juice
dash of nutmeg
2 bay leaves
salt and pepper to taste
Parmesan cheese for serving
Directions:
Directions:
1. Heat an oven to 425 degrees.
2. Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with oil and salt.
3. Roast for 20 minutes or until soft and charred bits are appearing.
4. Remove the tomatoes and set aside.
5. Once cooled a little, blend the tomatoes in a blender to make a tomato sauce.
6. In a Dutch Oven , over medium high heat, add the butter and oil. Once melted, add the carrots, celery, and onion.
Saute, stirring occasionally until tender, about 5 minutes.
7. Add the garlic and cook for another minute.
8. Add the ground beef and sausage and use a meat chopper to ground up the meat
as it's cooking.
9. Once the meat is cooked, drain any excess grease, then start adding all other ingredients.
10. Stir to combine and simmer for 2-3 hours or up to an entire afternoon.
11. Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

*Note: You can use whole milk instead of the milk and cream You can use real white wine, we just don't drink so we don't have that.
Personal Notes:
Personal Notes:
My favorite pasta sauce is Bolognese Sauce. This recipe is the real deal - direct from Italy. It is simply the best sauce I've ever made; it is so delicious!

 

 

 

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