Bolognese Sauce (Country Style) Recipe
Servings: 1
Ingredients
- 1/4 lb bacon minced
- 1 med onion finely minced
- 6 x cloves garlic finely minced
- 1 x celery stalk finely minced
- 1 med carrot finely minced
- 3 Tbsp. extra virgin olive oil
- 1 lb lean grnd beef
- 1 c. chicken broth (or possibly beef broth)
- 1 c. dry white wine
- 4 c. canned tomatoes (Italian) with juice
- 1 can tomato paste (small)
- 1 tsp salt freshly grnd pepper
- 1 Tbsp. oregano
- 1 dsh red pepper flakes
- 1/4 tsp nutmeg freshly grated
Directions
- In a small skillet or possibly frypan, fry the bacon. Drain off the fat as it accumulates in the pan. Remove from skillet when bacon is leathery but not yet crisp. Distribute bacon on one or possibly two paper towels, roll them up, and give them a good squeeze so the paper absorbs most of the remaining bacon fat. Set aside. Heat the oil in a deep, heavy non-aluminum kettle (an enameled cast iron casserole or possibly large skillet will do) and add in the vegetables. Cook, stirring, over low heat till the onions are translucent/soft and the vegetables are softened. Add in the beef, using a wooden spoon to break up any lumps. Cook only till the meat loses its raw red color. Don't let it brown. Add in the cooked bacon, broth, and wine, raise the heat, and cook till the sauce thickens a little.
- Add in the tomatoes, tomato paste, salt, pepper, oregano, pepper flakes, and nutmeg, and stir well. Taste and adjust the seasonings. When the sauce begins to bubble, lower the heat and simmer very slowly, partly covered, for about 4 hrs. Stir occasionally to prevent sticking. Before serving, taste again for seasoning and adjust.
- This sauce freezes well and keeps for about a week in the refrigerator. If you can't find lean grnd beef, pick out a round steak or possibly some sirloin and have the butcher trim and grind it for you. And remember, do not cook with wine you wouldn't drink!
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