This tasty meat sauce was created in the region around Bologna, which explains how it got it’s name. This sauce is great on almost any pasta, or layered between fresh lasagna sheets. Although I normally prefer sauces that I can prepare in the time it takes my pasta to cook, there are a few long cooking sauces that are delicious and worth the effort from time to time.
You can omit the chicken livers if desired, but they do add a new level of flavor, and are in many of the traditional bolognese recipes. The ingredient’s list may seem long, but the results delicious!
Deborah Mele 2011
Bolognese Sauce 2
This tasty meat sauce was created in the region around Bologna, which explains how it got it’s name.
- 1 Medium Onion, Finely chopped
- 2 Medium Sized Carrots, Finely Minced
- 2 Medium Stalks of Celery, Finely Minced
- 3 oz. Prosciutto or Pancetta, Finely Chopped
- 6 oz. Ground Beef
- 6 Oz. Ground Veal
- 4 oz. Chicken Livers, Finely Chopped
- 4 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 1 Pound Canned or Fresh Prepared Tomatoes
- 1 Small Can Tomato Paste
- 1/2 Cup Dry White Wine
- Salt & Pepper
- Pinch Of Nutmeg
- Pinch Of Dried Hot Peppers
- 3/4 Cup Beef Broth
- 1/2 to 3/4 Cup Heavy Cream
- Heat the butter and oil in a heavy saucepan over medium heat.
- Add the chopped vegetables and saute until softened.
- Add the ground and chopped meats and cook for about 10 minutes or until the meat is fully cooked and browned bits begin to form along the bottom.
- Add the wine to the pot and let evaporate, stirring up the browned bits.
- Add the tomatoes, tomato paste, and seasonings, and simmer for around 30 minutes.
- Add 1/2 of the broth, then cover and simmer another 60 minutes, adding additional broth if the sauce becomes too thick.
- Taste the sauce and add additional seasoning if needed.
- Add enough cream to just lighten the color in the last 5 minutes of cooking.
- Remove from heat.