BOLOGNESE SAUCE - TRADITIONAL ITALIAN MEAT-BASED SAUCE FOR PASTA
This full-bodied Italian meat-based sauce is a staple of northern Italy's Bologna. It includes a small amount of tomatoes in a rich sauce with meat and other flavorful ingredients. Serve it on gnocchi or your favorite thick pasta (we prefer penne in our family) and dress it with freshly grated Parmesan cheese. Be sure to have plenty of French or Italian crusty bread on hand to sop up this delicious meat sauce, and don't forget a great bottle of red wine. Oooooh the aroma , Ahhhhhh the flavor -- It's like being in Italy without the passport! Mangiare!
Provided by Feast Your Eyes
Categories Pork
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 21
Steps:
- In a nonstick skillet saute' the pancetta until brown and crisp. Remove from pan and drain on paper towels; set aside.
- Put the pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
- Over a medium flame, heat the olive oil and butter in a large, deep saute' pan with a thick, heavy bottom. To the pan add the chopped vegetables and lemon zest, saute' for 6 or 7 minutes - until the onions turn clear and the garlic starts to "dance". Pour all ingredients into a large bowl; reserve for later.
- Continuing to cook over a medium flame, add the sausage links to the saute' pan, breaking into bite-sized clumps with a fork while it cooks; stir often. Cook until no longer pink. Remove sausage from pan and drain on paper towels. Meanwhile, discard all but 1 tablespoon of the pan drippings and add the beef to the saute' pan. Crumble with a fork to break the beef apart; stir often. Sprinkle with 1/2 teaspoon salt; cook until no longer pink.
- Lower your flame to medium-low and return the sausage, sauteed vegetables and pancetta to the saute' pan; gently stir together to blend. Add the wine and simmer until the alcohol evaporates, about 3 minutes. Add the milk, allspice, basil, oregano and pepper. Simmer until milk thickens a little - around 3 or 4 minutes.
- Stir in the tomatoes and a 1/2 cup of their juice. When the sauce starts to boil, reduce the heat so that it cooks at the barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down the heat if the sauce starts to scorch. If the sauce dries out before it is done, add a laddle of the reserved tomato juice or the beef broth; and check the seasoning.
- The sauce will improve steadily as it cooks, and if you have the time simmer it longer - many Italian cooks suggest that it be simmered for 6 hours, adding the tomato juice or broth as necessary. When this bolognese sauce is done, it should be rich and thick.
- Cook's Tip: The sauce can be stored in an airtight container and refrigerated for several days, or frozen for several months. Warm over low heat before serving.
- Cook's Tip: Try using all chopped veal or lamb for a stronger flavor.
Nutrition Facts : Calories 354.1, Fat 22.5, SaturatedFat 8.4, Cholesterol 57.3, Sodium 586.6, Carbohydrate 13.5, Fiber 2.6, Sugar 7.1, Protein 17.4
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Ms Masud
[email protected]This sauce is a great way to use up leftover meat. I usually make it with leftover steak or roast beef.
Bappy Paul
[email protected]I'm not a huge fan of meat, but this sauce was actually really good. The meat was cooked perfectly, and the sauce was very flavorful.
Sujoy Saha
[email protected]This sauce is a classic for a reason. It's rich, flavorful, and perfect for a special occasion.
Ultragamer3
[email protected]This sauce was a little too greasy for my taste. I think I would have liked it better if I had used less olive oil.
Lal
[email protected]I've never made bolognese sauce before, but this recipe made it really easy. The sauce turned out great, and I will definitely be making it again.
Babu Reyyan
[email protected]This sauce is amazing! I made it for my family last night, and they all loved it. I especially liked the way the different herbs and spices blended together.
MAGIQMINIT
[email protected]I'm not a huge fan of bolognese sauce, but this recipe was actually pretty good. I especially liked the way the meat and tomatoes were cooked together.
thomas minahan
[email protected]This sauce was really good! I especially liked the addition of the pancetta. It gave the sauce a really nice smoky flavor.
ADEYEMI ADEBOWALE
[email protected]This sauce was a little too bland for my taste. I think I would have liked it better if I had added more garlic and oregano.
Siddique Muhamad Siddique
[email protected]I followed the recipe exactly, but my sauce turned out a little too acidic. I think I might have added too much tomato paste. Next time, I'll use a little less.
Fayija 827
[email protected]This sauce is a labor of love, but it's definitely worth the effort. The slow-cooking process really allows the flavors to develop. I always make a big batch and freeze the leftovers. It's a great way to have a delicious meal on hand for a busy weekn
Mofe Billions
[email protected]I've made this sauce several times, and it's always delicious. I especially love the way the red wine and tomatoes meld together. It creates a really rich and flavorful sauce.
Noorilahi Wesal
[email protected]This is my go-to recipe for bolognese sauce. It's always a hit with my family and friends. I love that it's so versatile. I can serve it over pasta, polenta, or even mashed potatoes.
mohammed hanif manihar
[email protected]I made this sauce for a dinner party last night, and it was a huge success! Everyone raved about how delicious it was. I especially loved the combination of beef, pork, and veal. It gave the sauce a really complex flavor.
Anoo Mhmd
[email protected]This bolognese sauce is the best I've ever had! It's so rich and flavorful, and the meat is so tender. I followed the recipe exactly, and it turned out perfectly. I served it over spaghetti, and it was a huge hit with my family.