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Bolognese Sauce Recipe

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This recipe for Bolognese Sauce, by , is from The Di Vito 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!

Monica DiVito


▢2 tablespoons olive oil
▢4 garlic cloves crushed
▢1 onion finely diced
▢1 carrot finely diced
▢1 rib celery finely diced
▢1 pound ground beef
▢ pound ground pork
▢1 cups red wine or beef broth
▢1 cup whole milk
▢28 ounces whole tomatoes with juice
▢4 tablespoons tomato paste

▢1 bay leaf
▢ teaspoon salt
▢ teaspoon black pepper
▢pappardelle or tagliatelle or another long pasta for serving

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Cook onion in oil over medium heat until it starts to soften, about 3-4 minutes. Add garlic, carrot and celery. Cook until softened, an additional 5 minutes.
Add beef and pork. Brown until no pink remains. Drain fat. Add wine and simmer until evaporated, about 7-9 minutes. Add milk and simmer until evaporated, about 6-7 minutes.
Stir in tomato paste, Italian seasoning, tomatoes with juice and bay leaf. Break tomatoes up with a spoon. Cover and simmer 30 minutes or until thickened. Season with salt & pepper to taste.
Meanwhile, cook pasta according to package directions. Drain, reserving 1 cups of pasta water.
Toss pasta with sauce adding pasta water to thin out if needed.
Serve hot with parmesan cheese.

Personal Notes:
Personal Notes:
Recipe Notes
Storage Instructions:
Fridge - store in an airtight container or cover with plastic wrap for up to 4 days.
Freezer - store in an airtight container, leaving about an inch for expansion, or in a zippered freezer bag for 2 - 3 months.
To Reheat - Defrost in the fridge. Heat it on the stovetop or in the microwave, stirring every 15 to 20 seconds, until heated through.




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