"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.
Provided by Classic Chef
Categories Sauces
Time 2h40m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- 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.
NONNA CONSUELO'S AUTHENTIC ITALIAN BOLOGNESE SAUCE (FROM LIVE WI
Nonna Consuelo (Kelly Ripa's Mother-In-Law) made an appearance on "Mom's Week" on LIVE with Kelly & Michael to show her authentic Italian Bolognese Sauce. I have made this many times, and I can't go back to any other recipe. This sauce freezes well; feel free to double or triple the recipe to make a big batch.
Provided by Cake Baker
Categories Sauces
Time 2h20m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Brown, crumble and drain the meat. Set it aside.
- Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.
- In a 10 quart non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.
- Add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar to the cooked vegetables.
- Cook at low heat for 10 minutes, stirring frequently.
- Finely chop the basil and crush the oregano. Add them to the cooking sauce.
- Cook the sauce for an additional 1½ hours. Add the can of tomato paste to thicken sauce, if needed.
- Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly.
- Cook sauce for 5 more minutes.
- **Note: Generally, the sauce is done when the garlic is soft.
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