Bolognese Sauce
This Bolognese Sauce is authentic to Bologna, Italy. It is traditionally mixed intoTagliatelle noodles. Americans like to serve this "meat sauce" on spaghetti noodles. It is also used in the traditional Lasagna Verde. The recipe will make 5-6 quarts and you may want to double the recipe to have a lot in your freezer. You can serve the sauce immediately after making it, but to enhance the flavor, let the pot marinate overnight in the refrigerator. Ladle the remaining sauce into containers for the freezer.
Servings: 24
Calories: 214kcal
Ingredients
- 1 large onion
- 4 medium peeled carrots
- 4 stalks celery
- 8 cloves garlic
- 10 sprigs parsley
- 3 Tablespoons olive oil
- 1 pound ground pork
- 1 pound ground beef
- 1/2 pound ground ham salami or Italian sausage
- 3 cups dry red wine
- 3 cups chicken stock
- 2 28-ounce can crushed tomatoes
- 16 ounces tomato paste
- 1/4 teaspoon nutmeg
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 salt and pepper to taste
- 1 1/2 cups milk or light cream
Instructions
- In food processor with metal blade, process onion, carrots, garlic, celery and parsley until finely ground.
- In a large spaghetti pot, heat olive oil, saute vegetables over moderately high heat until golden, about 10 minutes.
- Stir in the ground pork, beef and ham/Italian sausage/salami. Cook, stirring and breaking up the meat, until it is browned.
- Stir in the wine, then the chicken stock and tomato products, along with the nutmeg, oregano, basil and thyme.
- Reduce heat and simmer uncovered, stirring occasionally, until mixture is reduced and thickened, about one hour or longer.
- Let cool slightly before stirring in the milk. You can serve the Bolognese sauce immediately over pasta or in your recipe. To enhance the flavor, let the pot marinate overnight in the refrigerator. Ladle remaining sauce into containers for the freezer.
- Yield: 6 quarts
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Calories: 214kcal