Big Batch Bolognese Sauce for Spaghetti or Lasagna
This piquant Bolognese sauce is perfect for spaghetti or lasagna. It's made with a combination of beef, sausage, pork, and pancetta, and it's simmered for hours until it's rich and flavorful.
This piquant Bolognese sauce is perfect for spaghetti or lasagna. It's made with a combination of beef, sausage, pork, and pancetta, and it's simmered for hours until it's rich and flavorful.
- 4 tablespoons butter
- 8 tablespoons olive oil
- 4 bay leaves
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1 lg finely chopped onion pulse in a food processor
- 2 lg finely chopped carrots pulse in a food processor
- 3 lg finely chopped celery pulse in a food processor
- 7 cloves minced garlic
- 8 ounces pancetta
- 12 ounces sweet italian sausage if your loacal grocery cannot provide uncased sausage meet; freeze and then place under running water and strip off the casing
- 12 ounces hot italian sausage
- 10 ounces chopped beef
- 16 ounces chopped pork
- 1 1/2 cups red wine not cooking wine; the kind you can sip while making the sauce
- 1 cup milk this step makes the meat creamier tasting and is necessary for a good bolognese style sauce
- 3 28 oz cans hunts diced tomatoes i use the hunts because for us it contains enough salt and is the brightest of the american canned tomatoes
- 3 28 oz cans hunts crushed tomatoes
- 1 large can hunts tomato paste
- 1 teaspoon red pepper flakes
- Carbohydrate 29.8135325092104 g
- Cholesterol 82.9738254438406 mg
- Fat 31.7208245319482 g
- Fiber 7.51999136849484 g
- Protein 22.1252226784219 g
- Saturated Fat 12.4647624118145 g
- Serving Size 1 1 Serving (529g)
- Sodium 1416.20418764782 mg
- Sugar 22.2935411407155 g
- Trans Fat 2.58334885992928 g
- Calories 517 calories
Step-by-step
- Melt butter and oil in a large heavy, non-reactive saucepan or stock pot over moderate heat.
- Add the onion, and cook over moderate heat for 3 – 4 minutes until onion is translucent.
- Stir in the carrots and celery - cook for 3 - 6 minutes more.
- Make a paste of the pancetta and garlic in a food processor or mini-chopper, add to the mixture and cook until fragrant - be careful not to burn
- Add beef, sausage and pork, with a fork or potato masher crumble the meat mixture - DO NOT brown - cook only until the meat is no longer red - browning takes away from the flavor
- Add wine; raise the heat to medium high and cook until the liquid evaporates, about 3 – 4 minutes. Lower heat to moderate again and add the milk, and cook until it also evaporates.
- Remove as much oil as possible with a tablespoon.
- Stir in the tomato paste, tomato sauce and tomatoes with their juices and the herbs.
- Bring the sauce to a boil; then lower the heat to a simmer and cook for approximately 3 – 5 hours, stirring occasionally.
- Do not let the sauce stick on the bottom. Taste and add salt slowly as the tomatoes contain salt
- Add water if necessary.
- Correct the seasoning.
- Sauce will keep for several days in the refrigerator and freezes well for 6 months
Cooking is a passion of mine, and I love experimenting with new recipes. This Bolognese sauce is one of my favorites because it's so rich and flavorful, and it can be used on spaghetti or lasagna. It's also a great way to use up leftover meat.
The key to a good Bolognese sauce is to use a combination of different meats. I like to use a mix of beef, sausage, and pork, but you can use whatever you have on hand. The sauce also needs to be simmered for several hours, which allows the flavors to develop. I usually simmer it for at least 3 hours, but you can simmer it for longer if you have the time.
Once the sauce is done, it can be served over spaghetti or lasagna. I also like to serve it with a side of crusty bread so I can soak up all the delicious sauce.
This Bolognese sauce is a great way to impress your friends and family. It's also a great way to use up leftover meat, and it's perfect for a cold winter night.
