"REAL" Italian Bolognese Sauce

After traveling throughout Italy, savoring the fine tastes of Bolognese from the many different regions, I decided to formulate my own. Try it, you'll love it.

• Ready In: 2 hrs 40 mins
• Serves: 4-6

Ingredients

• 1⁄4 lb bacon
• 1  medium onion (finely chopped)
• 1  stalk celery (finely chopped)
• 1  large carrot (finely chopped)
• 1 (2 teaspoon) jar garlic or 4  cloves garlic (minced)
• 4  tablespoons butter or 4  tablespoons margarine
• 3  tablespoons olive oil
• 1  lb lean ground beef
• 1⁄2-3⁄4 lb ground pork
• 1 (8 ounce) can  beef consomme
• 1  cup dry white wine
• 1 (28 ounce) can  s&w italian style crushed tomatoes (or other)
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 -1 1⁄2 teaspoon rubbed sage
• 1  tablespoon oregano
• 1⁄2 teaspoon red pepper flakes
• 1⁄4 teaspoon nutmeg
• 1  cup milk (I use 2%)
• 1  lb  small penne pasta

Directions

1. In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
2. Add onion, celery, carrot, garlic, and bacon.
3. Cook until onions are translucent (about 8 to 10 minutes).
4. Remove bacon and remove fat.
5. Chop lean portions of bacon in small pieces and return to pot.
6. Add Ground beef and ground Pork, and cook until meat loses red, raw color.
7. Raise heat and add wine and consomme.
8. Cook sauce until wine and consomme are mostly evaporated.
9. Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
10. Let cook for approximately 20 minutes.
11. Add crushed tomatoes and bring heat to a boil.
12. Once the mixture comes to a boil, return to simmer.
13. Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
14. About 5 to 10 minutes before serving, add milk.
15. Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
16. Remaining sauce may be frozen for up to two months for future use.