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"Those who forget the pasta are condemned to reheat it."--Unknown

Bolognese Sauce Recipe

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This recipe for Bolognese Sauce is from Debbie's Recipes, 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 Tbs olive oil
2 Tbs butter
1 large onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
3 cloves garlic, chopped
4 oz pancetta, diced
1 lb ground beef (20% fat)
1 lb ground pork
salt & pepper
1 C red wine
1 can 28oz San Marzano tomatoes, hand crushed
1 C milk
pinch of freshly grated nutmeg
1 C heavy cream
1 C grated parmesan cheese (parmigiana reggiano)
1/2 C chopped parsley

Directions:
Directions:
Heat olive oil & butter in large pot over med high heat until the butter is melted
Add onion, carrots & celery & sauce until softened & beginning to caramelize, 5-8 min.
add garlic & saute for another couple of min, until fragrant.
Season with salt & pepper & using a slotted spoon remove the soffritto to a plate & reserve
Adde more olive oil if needed & add the pancetta. Cook until golden brown, 5min.
Remove & reserve.
Working in 2-3 batches so not to over crowd the pot, add ground meats.
Season with salt & pepper & cook, breaking lumps with a wooden spoon but resisting the urge to stir too often , until browned about 10-15 min. Caramelize & brown bits to stick to the bottom of the pot!!
Return soffritto & pancetta to the pot. Add wine & deglaze the pan, scraping all the bits on the bottom. Cook until wine is evaporated about 2-3 min. Add crushed tomatoes, milk, nutmeg & salt/pepper. Bring to a boil & the lower the heat to simmer.
Cover & cook, for 3-4 hours , liquids reduced and sauce is thick.
Discard any fat with a spoon.
Stir in heavy cream, parmesan cheese & parsley. Stir vigorously to emulsify
Serve with wide pasta.

Personal Notes:
Personal Notes:
Double recipe for leftovers

 

 

 

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