This sauce has been our go-to pasta sauce for years. I love making a huge batch-like 3 times the recipe and freezing it.It makes for a simple, quick and satisfying meal.My husband even takes it to work. I have tons in the freezer now for nights when I don’t feel like cooking. I also love this sauce as a base for lasagna with a beautiful béchamel…try this on top of any type of pasta, polenta, rice, risotto or for the gluten-free version- try it on spaghetti squash, zucchini noodles or tempeh– Play around with your tastes- want it spicy-add more red pepper flakes, want it more meaty, add more meat… but this is a great way to get kids to get more veggies! Enjoy!
A bit blurry… but this was the start of a yummy sauce!!!!!
Bolognese
This is a delicious sauce that freezes well and can be served on top of pasta, spaghetti squash, zuchinni noodles, polenta, rice, risotto... play around
Ingredients
- 3 tbsp olive oil
- 4 yellow onions finely chopped
- 6 large carrots finely chopped.
- 8 celery stalks finely chopped
- 8 oz bacon cut in strips-lardons
- 1 lb ground beef
- 1/2 lb ground pork
- 2 cups whole milk
- 2 cups dry white wine
- 4 lbs plum tomatoes- roma san marzano makes about-64 oz
- 1/2 whole nutmeg -grated or 1 tbs preground nutmeg
- salt
- red pepper flakes
- Parmesan or pecorino cheese for garnish
- fresh basil for garnish
Instructions
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In a large cast iron over medium low heat add the bacon- render the fat
add a bit of olive oil if it sticks-cook for at least 5 mins
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add chopped onions- let cook for about 8 mins- stir occasionally- add more olive oil if it sticks
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add celery and carrots and saute for about 10 mins- stir occasionally and add more olive oil if needed
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Add ground pork and beef- breaking it up with a fork. Stir occasionally--add the nutmeg, salt and pepper
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stir in the milk till almost evaporated- stir occasionally to help- about 10 mins
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add the wine and let simmer till almost evaporated. about 10 mins
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Add the tomatoes and pepper flakes- increase heat while stirring... bring sauce to simmer then reduce heat to low....
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Stir occasionally- maybe every 20 mins... must reduce for at least 2.5 hours--adjust seasoning... salt, pepper etc...
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Can be stored in fridge for up to one week or in freezer for up to 3 months- this sauce developes more flavor over night
Hi I’m Karine. This photo is me goofing off, trying to be the mid-century housewife in our kitchen in California. We now live in Detroit, Michigan –a big change and a bigger kitchen! But no matter where I live food and cooking remains my passion. I hope I can motivate you, give you ideas or share with each other food stories, cooking dreams and goals.