Review/Rate this Recipe Save to MyRecipes Rating:

Title: Bolognese Sauce (Country-Style)
Yield: 1

Ingredients

    1/4 lb bacon; chopped
      1 md onion; finely chopped
      6    cloves garlic; finely
           -chopped
      1    celery stalk; finely chopped
      1 md carrot; finely chopped
      3 tb olive oil
      1 lb lean ground beef
      1 c  chicken broth; (or beef
           -broth)
      1 c  dry white wine
      4 c  canned tomatoes; (italian)
      1    with juice
      1 cn tomato paste; (small)
      1 ts salt
      1    freshly ground pepper
      1 tb oregano
      1 ds red pepper flakes
    1/4 ts nutmeg; freshly grated

Instructions

In a small skillet or frypan, fry the bacon. Drain off the fat as
it accumulates in the pan. Remove from skillet when bacon is
leathery but not yet crisp. Distribute bacon on one or two paper
towels, roll them up, and give them a good squeeze so the paper
absorbs most of the remaining bacon fat. Set aside. Heat the oil
in a deep, heavy non-aluminum kettle (an enameled cast iron
casserole or large skillet will do) and add the vegetables. Cook,
stirring, over low heat until the onions are translucent and the
vegetables are softened. Add the beef, using a wooden spoon to
break up any lumps. Cook only until the meat loses its raw red
color. Do not let it brown. Add the cooked bacon, broth, and
wine, raise the heat, and cook until the sauce thickens a little.
Add the tomatoes, tomato paste, salt, pepper, oregano, pepper
flakes, and nutmeg, and stir well. Taste and adjust the
seasonings. When the sauce begins to bubble, lower the heat and
simmer very slowly, partly covered, for about 4 hours. Stir
occasionally to prevent sticking. Before serving, taste again for
seasoning and adjust.

This sauce freezes well and keeps for about a week in the
refrigerator. If you cannot find lean ground beef, pick out a
round steak or some sirloin and have the butcher trim and grind it
for you. And remember, don't cook with wine you wouldn't drink!

Per serving: 2823 Calories (kcal); 194g Total Fat; (65% calories from fat);
137g Protein; 98g Carbohydrate; 437mg Cholesterol; 7562mg Sodium
Food Exchanges: 0 Grain(Starch); 17 Lean Meat; 17 Vegetable; 0 Fruit; 28
Fat; 0 Other Carbohydrates

Recipe by: How Cooking Works,.Rosenthal&.Shinagel(Julian Manders)

Converted by MM_Buster v2.0n.

Reviews