Recipe by flirtyfunchick
I spent a lot of time looking through recipes for a decent yet easy Bolognse sauce. I ended up fusing a few of them together. The longest amount of time is the wait time for the sauce to simmer and blend. I do not use basil in my recipe because my brother is severely allergic to anything using basil and pinenuts. I have begun using this as a basic sauce for all my pasta dishes that include meant: lasagna, baked ziti, spaghetti . . . . This is a VERY forgiving recipe. I hope you like it!
Top Review by Scoutie
This is really a great, easy Bolognese Sauce! I I DID use some basil as no one here is allergic to it and I love it. Used white wine and 2 T. brown sugar and 1 can of beef broth and 1 can of chicken broth. Next time, I may add some celery, onion and carrot, finely chopped. Served over penne pasta. Yumm!! The sauce also freezes well. Thanks for posting, flirtyfunchick. Posted for PAC 2010.
- 1 lb ground beef
- 1⁄2 lb bulk sausage (I use Jimmy Dean Hot sausage)
- 2 tablespoons garlic, minced
- 2 tablespoons dried oregano
- 2 tablespoons all-purpose flour
- 1⁄2 cup heavy cream
- 1⁄2 cup 2% low-fat milk
- 1⁄2 cup wine (red, white, or pink, as long as it is a wine you would drink)
- 1 (28 ounce) can crushed tomatoes
- 2 (14 ounce) cans diced tomatoes
- 1 (8 ounce) can tomato paste
- 2 cups beef broth (can substitute chicken broth)
- 2 -4 tablespoons brown sugar
Directions See How It's Made
- Brown the ground beef and sausage together on medium-high heat.
- Halfway through browning, add garlic and dried oregano.
- Continue to brown all the way through, DO NOT DRAIN FAT.
- Sprinkle flour over meat and stir until flour dissolves and disappears.
- Add heavy cream and milk, simmer until it all evaporates (this helps make the meat extremely tender).
- Repeat with wine.
- Add in all the tomatoes, the tomato paste, and broth.
- Simmer on low for close to 2 hours.
- Stir in brown sugar (this is to help cut the sourness and acidity).