Bolognese Sauce
Published on Nov 18, 2015
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PRESENTATION OUTLINE
BOLOGNESE SAUCE
SERVES 8-10 COOKING TIME 4 HOURS
MELT 4 TBSP BUTTER
IN A DUTCH OVEN ON MEDIUM HEAT
DICED CELERY, ONION, AND CARROT
ADD 3 TBSP EACH
SAUTÉ FOR 5-7 MINUTES UNTIL SOFT
ADD 1 LB. MEATLOAF MIX AND BREAK UP
STIRRING UNTIL NO LONGER PINK
ADD 1.5 CUP MILK
STIR AND BRING TO A SIMMER
SIMMER UNTIL LIQUID MILK EVAPORATES
AND ONLY RENDERED FAT REMAINS
DICE AND RESERVE JUICE
28 OZ CAN OF WHOLE PEELED TOMATOES
ADD 1.5 CUP WINE
THEN ADD TOMATOES AND THEIR JUICE
BRING TO A SIMMER AND REDUCE HEAT TO LOW
BUBBLES SHOULD SURFACE EVERY FEW SECONDS
ADD SECRET INGREDIENTS
AND SIMMER UNCOVERED FOR 3-4 HOURS
AND MEAT SHOULD BREAK DOWN TO A CREAMY TEXTURE
SAUCE SHOULD REDUCE BY HALF
TOP PASTA WITH ADDITIONAL SAUCE AND ENJOY!
TOSS A SMALL AMOUNT OF SAUCE WITH FRESHLY COOKED PASTA
