Ingredients: |
Ingredients:
1/2 lb bacon
1 large onion (finely chopped)
2 stalks of celery (finely chopped)
1 handful of baby carrots (finely chopped)
1 4 cloves garlic (minced)
2 tbsp butter
2 tbsp olive oil
1 lb ground beef
1 8-oz package of assorted Italian meats (salami, proscuitto, etc.)
1 can beef broth
1 1/2 cups dry white wine
3 cups fresh, diced tomatoes (preferably from your garden!)
1 tsp pepper
1 tsp Italian Seasoning
1 tbsp Oregano
1/2 tsp hot pepper flakes
1/4 tsp nutmeg
1 cup whole milk
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Directions: |
Directions:Yup, it's a lot of ingredients. You won't be sorry!
Heat butter and oil in a large pot on the stove on medium heat. Add diced bacon and cook until the bacon begins to get crisp. Patience, Grasshopper. Medium heat will get the job done. Add onions, celery, carrots and garlic to the pan and continue to cook on medium for 10-12 minutes. Drain most of the fat.
In a separate pan, brown the hamburger. In the last few minutes of cooking, add the chopped Italian meats into the hamburger and brown for just a couple of minutes more. Add this delicious meat mix to the pan of veggies.
Add wine and broth to the veggies. Cook over medium high heat until most of the liquid is absorbed or has evaporated. Breathe deeply, taking a minute to enjoy the most wonderful aroma filling your kitchen!
Reduce heat and simmer. Add the spices and simmer, uncovered, for 15-20 minutes.
Add tomatoes. The quantity depends on whether you want a meaty sauce or a sauce heavy with tomatoes. I prefer fewer tomatoes. Cover and let the sauce simmer for as many hours as you have available before dining. I recommend at least 4-5 hours, but 6-8 will be better. Check periodically to make sure there is enough liquid and that the tomatoes aren't sticking.
About 15 minutes prior to serving, add the milk and continue to simmer until you're ready to serve. Ladle the sauce over prepared noodles, tortellini, prepared manicotti, or your choice of pasta. Top with parmesan cheese or mozza. Eat with gusto! |
This recipe for All Day Bolognese Sauce is from