Bolognese Sauce
- Ready In:
- 2hrs
- Ingredients:
- 18
- Yields:
-
8 cups
ingredients
- 453.59 g lean ground beef (pork or turkey work well also)
- 4.92 ml fennel seed
- 4 slice bacon or 4 slice pancetta, chopped
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery ribs, chopped
- 4.92 ml dried oregano
- 4.92 ml salt
- 4.92 ml black pepper
- 236.59 ml milk
- 793.78 g can tomatoes
- 793.78 g can crushed tomatoes
- 236.59 ml dry red wine
- 29.58 ml tomato paste
- 1 bay leaf
- 0.25 ml granulated sugar
- 59.14 ml fresh parsley, minced
directions
- in a large dutch oven saute beef over med-high heat, breaking up with spoon, until no longer pink, about 5 minutes, drain off fat.
- meanwhile using a mortar and pestle or bottom of a small saucepan, lightly crush fennel seeds and add to pan.
- add chopped bacon, onions, minced garlic, carrots, celery, oregano, salt and pepper, fry over medium heat, stirring occasionally until vegetables are softened, about 8 minutes.
- add milk, simmer until almost no liquid remains, about 3 minutes.
- add tomatoes, crushed tomatoes, wine, tomato paste, bay leaf, and sugar, breaking up tomatoes with potatoe masher or spoon, bring to a boil. reduce heat and simmer until thick enough to mould on spoon, about 1 hour.
- discard bay leaf, stir in parsley.
- Make Ahead:.
- let cool for 30 minutes, refrigerate uncovered in airtight container until cold.
- cover and refrigerate for up to 2 days or freeze for up to 1 month.
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RECIPE SUBMITTED BY
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