This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Bolognese Meat Sauce
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- #28679
This traditional version of ragu alla bolognese is a perfect pasta sauce to use on spaghetti, in lasagna, or anywhere you want a rich, meaty red sauce.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
5 reviews
ingredients
4 tablespoons butter
2 tablespoons olive oil
1 medium onion, finely chopped
1 carrot, grated
1/4 pound pancetta or Canadian bacon, diced
1 1/2 pound ground beef
salt and pepper
1 cup dry white wine
28 ounces crushed tomatoes, drained
1/2 cup milk
directions
Combine the butter and oil in a large saucepan over medium heat. Stir in the onion, carrot, and pancetta. Cook until the onions and pancetta are lightly browned, stirring occasionally.
Add the ground beef and cook, stirring, until the meat is cooked. Season to taste with the salt and pepper.
Turn the heat to medium-high and stir in the wine. Bring to a boil then reduce the heat to a simmer and cook until the wine has evaporated.
Add the tomatoes to the meat sauce, reduce the heat to medium-low, cover, and simmer for one hour or until the sauce has thickened.
When the sauce is the desired consistency, remove from heat and stir in the milk. Return the bolognese meat sauce to the heat, and cook for 3-4 minutes or until heated through (do not let it boil).
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 18, 2011
It was very good, however if you come from a big Italian family,this will only serve 3 LOL.
June 23, 2009
I used 1/4 lb. of spicy capicola instead of pancetta and added about 6oz of canned parmesan cheese. Lastly I used half and half instead of milk. This is near the best taste I have ever had in my mouth and goes great on regular spaghetti unlike many sauces.
September 10, 2008
It is a really good and easy recipe that has become a family staple. The baby loved it blended and mixed with a veggie like spinach.
December 10, 2007
This recipe is super easy and so good! My family loved it. It's staying on file to make again and I am passing it on to friends and family. I used 1/4c heavy cream and spicy cappicola instead of bacon.
May 17, 2006
I'm not a real cook, but this was easy enough for me and I had the ingredients already (except I substituted turkey bacon instead of Canadian bacon). It was wonderful! I didn't cook it as long, I just turned up the heat a bit to cook out the juices in a shorter time.