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