A slow cooked meaty sauce with a deep bold flavor. Bolognese sauce, also known in Italy as ragú, is commonly served over pasta, or used in lasagna.
A slow cooked meaty sauce with a deep bold flavor. Bolognese sauce, also known in Italy as ragú, is commonly served over pasta, or used in lasagna.
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 large carrot, finely chopped
- 1 celery rib, finely chopped
- ¼ pound bacon, cut into large pieces
- ½ pound ground chuck
- ½ pound ground pork
- 1 can, 8 ounces beef consommé
- 1 cup dry white wine
- 1 can, 28 ounces crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon rubbed sage
- 1 tablespoon dried oregano
- ½ teaspoon red pepper flake
- ¼ teaspoon freshly grated nutmeg
- 1 cup milk
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In large heavy saucepan heat oil and butter over moderately high heat until foam subsides. Sauté onion, garlic, carrot, celery, and bacon for about ten minutes or until onions are translucent.
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Remove pieces of bacon and discard. Add beef and pork. Cook stirring often, for about two minutes, or until meat is no longer pink.
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Raise heat and add wine and consommé, cook until most of the liquid has evaporated. Reduce heat to a simmer and add salt & pepper, sage, oregano, red pepper, and nutmeg. Simmer for about 20 minutes.
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Increase heat and add crushed tomatoes including liquid and bring to a boil. Once the sauce has come to a boil, return to simmer.
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Cook sauce at a bare simmer, partially covered for about 2 to 3 hours (the longer the better) stirring occasionally to prevent sticking. Taste and adjust seasonings accordingly.
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Sauce may be made ahead and refrigerated in a covered container for up to 2 days, or frozen for 2 months.
Milk may seem like an odd ingredient for this dish, but it is very important to the texture and flavor.