Apr 30, 2012

Bolognese Sauce

Simple, classic, and clean flavors. That is my own personal description of this sauce. I love this sauce for many reasons, one of which is simplicity. This is a simple, easy and absolutely delicious sauce to add to any pasta. Whenever I make this sauce regardless of what I put it on, there are no leftovers. It's that good. Don't believe me? Try it. Prove me wrong.

olive oil
1 medium onion, peeled, and finely chopped
2 medium carrots, peeled, and finely chopped
2 ribs celery, finely chopped
1 clove garlic, very finely minced
5-10 roma tomatoes, chopped (I know this seems vague, but it's based on your taste, I like more tomato) OR you can use a can of crushed tomatoes if you don't have fresh
1 lb pork sausage (I like hot italian)
1 lb ground veal (Usually I use 2 lbs italian sausage)
1/2 c to 1 c heavy cream
2 Tbsp butter
Salt and Pepper
Parsley, chopped

In a large pot over medium low heat add your onion, garlic, carrot, and celery.  Add your tomatoes. Cover and keep on medium low/low for 15 minutes until tomatoes start to fall apart. Squish all the veg to the outside and add your meat to the center of the pot. Break the meat apart into very small pieces, but try to keep it contained. Then cover and cook another five or so minutes at medium. Uncover and vigorously stir the meat into the veg. If the meat is all the way cooked, you're just about done add in your cream, and butter. If the meat is not cooked leave it a few more minutes and then add the cream and butter. Salt and Pepper to taste. Serve with pasta and sprinkle with parsley.

I tend to use this as a quick sauce, but as with any sauce the longer you simmer the more developed and deeper the flavors. If you have the time, let it go for a while, you won't be sorry.

All the veg
Simmering away
Add the cream

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