Meat Sauce/Bolognese
RECIPE
2 tablespoons olive oil
4 oz diced pancetta
1 lb ground beef
1 lb Italian sausage
3 carrots, diced
2 celery stalks, diced
1 onion, diced
6 cloves garlic, minced
¼ cup tomato paste
28 oz peeled plum tomatoes, crushed
¼ cup white wine, optional
Bouquet garni (I used fresh rosemary, basil, parsley and sage)
2 bay leaves
2 parmesan rinds
1 cup beef broth, more as needed
1 cup milk
Seasoning of choice, I used salt, pepper, Italian seasoning, garlic powder, onion powder and a pinch of sugar
Pasta of choice, cooked al dente the package directions
Toppings, I used freshly grated parmesan, fresh basil and a pinch of red pepper flakes
DIRECTIONS
Add a tablespoon of olive oil and cook the pancetta until crispy, add the ground beef and sausage breaking it up as you go. Once the meat is no longer pink, remove into a bowl
Add another tablespoon of olive oil and cook the carrots, celery and onion until slightly softened, about 3-4 minutes. Move the vegetables to the side of the skillet to make room for the tomato paste. Cook the tomato paste until it turns dark red about 5 minutes. Combine with the vegetables and add the minced garlic. Cook for a few more minutes and add the wine if using.
Return the meat back into the skillet along with the seasoning. Add the crushed tomatoes and beef broth. Add in the herbs, bay leaves and parmesan rinds. Let it come to a soft simmer, cover and cook for at least two hours on the lowest heat setting. Stir every 20 minutes or so. Add more broth if it get too dry.
In the last 45 minutes of cooking, remove the herbs, bay leaves and parmesan rinds. Add the milk and cook for another 45 minutes covered. Check for seasoning. Serve with your pasta of choice and enjoy.
Негізгі бет Dinner Ideas | Pasta with Meat Sauce
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