Name: Worth It Bolognese Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4-6 serving(s)
Ingredients: 1 onion, finely chopped; 1 stalk celery, finely sliced; 2 garlic cloves, finely chopped; 2 tablespoons olive oil; 400 g minced beef or 400 g veal; 100 g pancetta or 100 g smoked streaky bacon, chopped; 2 teaspoons plain flour; 1/2 cup dry white wine; salt; fresh ground black pepper; freshly grated nutmeg; 2 cups chicken stock or 2 cups tomato juice; 4 ripe tomatoes, peeled, seeded and chopped or 1 (400 g) peeled tomatoes with juice, pureed; 2 tablespoons tomato paste; 1 sprig thyme; 1 bay leaf

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Recipe by Jarrah W Wilson

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Worth It Bolognese Sauce created by JustJanS

This recipe is from Stephanie Alexander's, "The Cooks Companion"

Ready In:: 1hr 20mins
Serves:
Units:

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ingredients

1 onion, finely chopped
1 stalk celery, finely sliced
2 garlic cloves, finely chopped
2 tablespoons olive oil
400 g minced beef or 400 g veal
100 g pancetta or 100 g smoked streaky bacon, chopped
2 teaspoons plain flour
¹⁄₂ cup dry white wine
salt
fresh ground black pepper
freshly grated nutmeg
2 2 cups chicken stock or 2 cups tomato juice
1 ripe tomatoes, peeled, seeded and chopped or (400 g) peeled tomatoes with juice, pureed
2 tablespoons tomato paste
1 sprig thyme
1 bay leaf

directions

Saute onion, celery and garlic in oil in a large saucepan until softened.
Add minced meat and pancetta and fry until meat breaks up into small lumps.
Sprinkle in flour, then stir well.
Add wine, salt, pepper and nutmeg.
Mix well, then increase heat and boil to evaporate liquid.
Add stock, tomato, tomato paste and herbs.
Reduce heat again and simmer for 1 hour, stirring from time to time.
Taste for seasoning.

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RECIPE MADE WITH LOVE BY

@Jarrah W Wilson

"This recipe is from Stephanie Alexander's, "The Cooks Companion""

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photo by JustJanS

9/21/2008

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review by JustJanS

9/21/2008

I actually own the cookbook this came from but have never made it before. We enjoyed it a lot thanks Jarrah. It was quick and easy to get on and cooking. I omitted the flour (I don't like flour thickened sauces) and just reduced it until I was happy with the consistency. I would have liked some basil and oregano in it along with the thyme and couldn't resist throwing in some chopped parsley at the end.

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review by tanz674

6/5/2006

This was so good, i have NEVER made my own sauce, always used a jar for bolognese. Will NEVER be buying the "jar stuff" again! Thanks for this great recipe. Definately thumbs up! :)

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creation by Jarrah W Wilson

6/2/2005

This recipe is from Stephanie Alexander's, "The Cooks Companion"