Ingredients
-
1/4
-
1
-
1
-
1
-
1
-
4
-
3
-
1
-
1/2 - 3/4
-
1
-
1
-
1
-
1
-
1/2
-
1 - 1 1/2
Directions
REAL Italian Bolognese Sauce, After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own Try it, you’ll love it , 20 stars! And I have made many top notch Bolognese recipes through the years including Lydia Bastianich (PBS) and my Italian born mother in laws recipe Only a few super minor tweaks used pancetta instead of bacon Boars Head has perfectly diced 1/4 lb packages of pancetta used only half the Sage I didn’t remove the fat until after all the meats had cooked Used a ladle I was apprehensive about the nutmeg and the sage as many others have mentioned Next time I will add the full amount of sage I might reduce the salt a little Dont skip the nutmeg!! Do not substitute anything for the consomme! It adds such richness to this sauce! used a can of Campbell’s It was perfect The white wine used was Pinot Grigio I let this sauce simmer about 2 5 hours Did add a tiny amount of water near end My only regret was serving it over rigatoni I should have used my tried-and-true linguine! Remember don’t rinse your pasta after it is cooked! The starch on it will help hold the sauce The sauce reminded me of the sauce used to get at Venetian Restaurant in Las Vegas years ago Not the casino Venetian but a restaurant slightly off strip called The Venetian It was wonderful! Thank you so much for sharing this recipe! I feel compelled to write it down by hand so I never lose track of it!!!, This sounds excellent Can’t wait to try it Just a question – something that bugs me on lots of recipes – What’s a Medium Onion? I have 4 different onions on my counter ranging from 3 5oz, to 7oz, to 10 & to nearly 1lb Why not give the amount in volume or weight like all the rest of the ingredients? Is a medium onion finely chopped 1/2 Cup? 1-Cup? Thanks!! Carrots too- they can be average size like in the 1-lb bags, or Jumbo like I get in the ethnic markets on Devon Ave by my house Volume would be helpful
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Steps
|
1
Done
|
In a Dutch Oven or Medium Size Pot, Heat Butter and Olive Oil Over Medium Heat Until Butter Begins to Froth. |
|
2
Done
|
Add Onion, Celery, Carrot, Garlic, and Bacon. |
|
3
Done
|
Cook Until Onions Are Translucent (about 8 to 10 Minutes). |
|
4
Done
|
Remove Bacon and Remove Fat. |
|
5
Done
|
Chop Lean Portions of Bacon in Small Pieces and Return to Pot. |
|
6
Done
|
Add Ground Beef and Ground Pork, and Cook Until Meat Loses Red, Raw Color. |
|
7
Done
|
Raise Heat and Add Wine and Consomme. |
|
8
Done
|
Cook Sauce Until Wine and Consomme Are Mostly Evaporated. |
|
9
Done
|
Turn Heat Down to Simmer and Add Oregano, Salt, Pepper, Sage, Red Pepper Flakes, and Nutmeg. |
|
10
Done
|
Let Cook For Approximately 20 Minutes. |
|
11
Done
|
Add Crushed Tomatoes and Bring Heat to a Boil. |
|
12
Done
|
Once the Mixture Comes to a Boil, Return to Simmer. |
|
13
Done
|
Let Sauce Simmer (very Slowly) Partially Covered For About 2 to 4 Hours (the Longer the Better), Stirring Occasionally to Prevent Sticking. |
|
14
Done
|
About 5 to 10 Minutes Before Serving, Add Milk. |
|
15
Done
|
Sauce Can Now Be Added to Cooked Penne Pasta, Spaghetti or Many Other Pastas to Your Liking. |
