Recipe: Bolognese Sauce

This is a recipe my sister Jen shared with me some time ago.  It is hands down delicious.  It takes a little bit of time, but doesn’t require you to stand over it the entire time, so you can get much done while preparing this delicious recipe.  Having received my second shipment from the California Wine Club, I decided to use part of the bottle of Chenin Blanc in this recipe.

This recipe makes 12 servings and takes about 3 hours to prepare. It freezes well so it is a great recipe to double and freeze in smaller batches to have ready to go.

Ingredients

  • 2 Strips of Bacon, finely chopped
  • 2 Medium Onions, finely chopped
  • 2-3 Large Carrots, finely chopped
  • 3 Stalks of Celery, finely chopped
  • Pinch of Nutmeg
  • 6 Garlic Cloves, minced
  • 2 Pounds of Ground Beef
  • Salt & Pepper to Taste
  • 2 Cups of Milk
  • 1 Cup of Dry White Wine
  • 2-28 Ounce Cans of Tomatoes or 2 Quarts

Directions

In a large dutch oven or large stock pot, on medium heat cook your bacon, onions, carrots, celery and garlic, stirring occasionally until soft.  (About 8 minutes)

Add your ground beef, season with salt and pepper.  Continue to brown meat, breaking up as you go along.  (About 8-10 minutes)

Raise your heat to high, add your milk and nutmeg and stir frequently until the milk has evaporated.  (About 6-8 minutes)

Add your wine and stir frequently until it has evaporated.  (About 6-8 minutes)

Add your tomatoes and simmer on medium-low heat, adding water as needed (1 to 1/2 cups) until the sauce is thick and tender.  (About 2 hours)  Season with salt and pepper to taste.

Enjoy!

 

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