Bolognese Sauce

Bolognese Sauce

Bolognese Sauce 2 tbs unsalted butter 1 tbs extra-virgin olive oil 1 small onion, finely chopped 1 small celery rib with leaves, finely chopped 1 small carrot, finely chopped 1 tbs parsley 1/2 lb ground beef 1/2 lb ground pork 2 oz prosciutto, finely chopped (don't have it on hand? don't

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Thread: Bolognese Sauce

  1. #1
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    Thumbs up Bolognese Sauce

    Bolognese Sauce
    2 tbs unsalted butter
    1 tbs extra-virgin olive oil
    1 small onion, finely chopped
    1 small celery rib with leaves, finely chopped
    1 small carrot, finely chopped
    1 tbs parsley
    1/2 lb ground beef
    1/2 lb ground pork
    2 oz prosciutto, finely chopped (don't have it on hand? don't worry about it!)
    1/4 tsp salt or to taste
    1/2 cup dry white wine
    1/3 cup milk
    1/8 tsp nutmeg (the secret ingredient;->)
    4 tbs tomate paste
    1 1/2 cups light meat broth or more if needed (based on preferred consistency)
    1/3 cup heavy cream
    pepper to taste
    Melt butter with the olive oil in a large, wide, heavy-bottomed pan or a large, dep skillet over low heat. Add the onion, celery, carrot, and parsley, and saute until the vegetables are fairly soft but not at all browned, stirring occasionally, about 12 minutes. Keeping the heat vry low, add the ground meats, the prosciutto, if using, and the salt. The meat must heat very gently, only enough to color it lightly on the outside, for about 2 minutes. Use a wooden spoon to break up the meat and stir it as it colors. Stir in the wine and simmer over low heat until the alcohol evaporates and the liquid begins to be absorbed by the meat and vegetables, about 3 minutes. Add the milk and nutmeg. Simmer gently for 5 minutes, then stir in the tomato paste dissolved in 1/3 cup of the meat broth. As soon as the sauce begins to simmer, turn the heat down as low as possible. Add the remaining broth. Cover the pan partially and continute to simmer, always over the lowest possible heat and stirring occasionally, until the sauce is thick, creamy, and fragrant, about 2 hours. Add aditional meat broth as necessary, several tablespoons at a time, to prevent the sauce from becoming too dry or thick. Remove the sauce from the heat and stir in the cream and pepper. Taste and adjust for salt. Makes 3 cups = about 460 calories per 3/4 cup.
    these is great over fetuccine, or to make lasgna. and you really should have some crusty bread to sop up the sauce

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  3. #2
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    Default Re: Bolognese Sauce

    mos, love your comments in with the ingredients

  4. #3
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    Default Re: Bolognese Sauce

    LOL! thanks I was just trying to encourage folks to try the recipe. I know that not EVERYONE stocks their pantry as I do and wanted to reduce any trepidation in attempting something new. some things can be left out and it won't hurt the recipe. some things really should be left in (like my secret ingredient) to give it that, 'wow! what's that!' response. and then, different folks have different strokes...that is, I like thick sauces, but others may not. so rather than someone writing off a recipe, I encourage 'making it your own.'

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    Default Re: Bolognese Sauce

    This sounds really good, adding it to recipes I want to try. Is there a sub for the white wine? maybe chicken broth??? not opposed to using wine to cook with or even a little for the recipe, a little for me..... just don't have any on hand and trying to cook from freezer and pantry (except MUST HAVE items and stockpile super-super low cost items)
    Thanks.
    Niddi

  6. #5
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    Default Re: Bolognese Sauce

    2 oz prosciutto, finely chopped (don't have it on hand? don't worry about it!)

    i had bacon on hand, and i used it. it turned out amazing! so yummy!
    Ich möchte ein eisbär sein, am kalten polar.... Dan müßte ich nicht mehr schrein... Alles wär so klar... Eisbären müssen nie weinen
    I'd like to be a polar bear, at the cold polar.. Then I wouldn't have to cry anymore.. Everything would be so clear.. Polar bears never have to cry

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    Default Re: Bolognese Sauce

    how about white wine vinegar? or apple cider vinegar? broth won't do (won't hurt it either! LOL!), because the wine (or vinegars) will give it that subtle tart taste...another one of those, 'mmmm, what is that?' moments

 

 

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