Best Bolognese Sauce (Ragu)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 33mins
SERVES: 4-6
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the onions, carrots, celery and bacon over medium heat. Cook, stirring occasionaly until veggies are tender, about 10 minutes.
  • Add the ground meat and cook. Stir until all lumps are broken up and all traces of red are gone.
  • Add the wine and/or tomato juice from the whole tomatoes, raising the heat slightly. Cook until most of the liquid is evaporated, about 5 minutes.
  • Crush the tomatoes and add to the pot, stir and add the stock.
  • Turn heat to low and cook at a simmer, stirring occasionaly to break up any remaining clumps.
  • After an hour or so add salt and pepper.
  • Cook for at least another hour, until most of the liquid has evaporated and the sauce is very thick. This sauce may be frozen at this point -reheat before completing.
  • Add the cream (1/2 & 1/2 or milk if ok, too) and cook for another 15 to 30 minutes. Taste and add more salt and pepper if needed.
  • Serve with any dried or fresh pasta (I think fettucine is the best)topping with the fresh parmesan. Makes a great lasagne as well.
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