Bolognese Sauce

My neighbour Joanne first introduced us to bolognese sauce and it has become a favourite of ours especially after a day of fresh air. It is not your traditional pasta sauce. With a broth and wine base the meat mixture is the star of the show. Leftovers are always popular at our house my favourite is the sauce added to a parmesan rissotto with some peppery arugula and our friend Michelle likes to serve it with grilled polenta. You can also add more of a tomato base and freeze the leftovers for another pasta meal.

Bolognese Sauce
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The key to a rich Bolognese Sauce is a long simmer. 3 hours works well so plan accordingly.  In group cooking it is easy to see first hand the wonderful difference a cast iron pot can make.  Enamelled cast iron pots or a pot with a heavy duty bottom composed of layers of steel alloy work best as they retain heat for a gentle simmer. In a standard steel pot it will take extra time simmering and you will have to stir more often to reduce the sauce to a thick ragu. This sauce travels well and is a crowd pleaser for chalets and cottages alike.
Bolognese Sauce
Print Recipe
The key to a rich Bolognese Sauce is a long simmer. 3 hours works well so plan accordingly.  In group cooking it is easy to see first hand the wonderful difference a cast iron pot can make.  Enamelled cast iron pots or a pot with a heavy duty bottom composed of layers of steel alloy work best as they retain heat for a gentle simmer. In a standard steel pot it will take extra time simmering and you will have to stir more often to reduce the sauce to a thick ragu. This sauce travels well and is a crowd pleaser for chalets and cottages alike.
Ingredients
Instructions
  1. Melt butter in a dutch oven or other heavy-duty pot over medium heat until it begins to sizzle. Add onion, carrots, celery and pancetta. Cook over medium heat for approximately 7 minutes stirring frequently until onions look translucent.
  2. Add beef, veal, pork, 1/2 teaspoon kosher salt and a few grinds of pepper. The salt will help extract the juices from the meat. Now add the oregano and parsley. Cook stirring constantly, scraping bottom of the pan with a wooden spoon or spatula until meat is cooked but should not get too dry or too browned.
  3. Raise heat to medium high and add 1/2 cup milk and cook scraping bottom of the pan until almost absorbed.
  4. Add nutmeg and 1/4 tsp pepper. Stir in wine and simmer until approximately 5 minutes.
  5. Add tomatoes and 1 1/2 cups broth. At this point you can transport home and simmer for 3 hours at home.
  6. Simmer partially covered stirring every 15 minutes so that liquid can reduce. Turn heat to low and continue simmering for 3 hours. Add more stock if it is needed to keep moist. Using a large spoon you can skim off some of the fat that will rise to the surface of your sauce as it cooks.
  7. Cook pasta according to instructions until al dente.
  8. Stir in remaining 1/4 cup milk 5 minutes before serving and season with salt and pepper to taste.
  9. Toss with pasta and serve with grated parmesan cheese and fresh parsley if desired.
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Sticky Tips

  • Don't forgot the tips for leftovers found in the heading of this post.

  • Knorr Vegetable Broth is wonderful in this recipe because it has rich vegetable flavours with minimal added tomatoes.

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