Bolognese Sauce

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This sauce is the best sauce I have ever tasted! It is worth every minute! The layers of delicious flavor will delight your palate! I like to double the recipe and freeze in increments that we know we will use.

Making this very authentic Italian sauce is easy and requires no special skills. I perfected this bolognese sauce over several years. Adding this, taking out that. The end result is stunning and miles away from that awful tomato sauce from a jar.

This traditional spaghetti bolognese is a real winner. Your family will thank you for it!



Bolognese Sauce

8-12 servings

3 T olive oil
5 T unsalted butter divided
1 c. chopped onion
1 1/2 c. chopped celery
1 1/2 c. chopped carrot
6 garlic cloves minced
1/2 lb. diced bacon 
3/4 lb pork sausage
3/4 lb. ground beef
2 c. whole milk
2 c. dry white wine
1 28 ounce can Italian Plum tomatoes, chopped with juice
1/2 c. chopped parsley
1/2 cup chopped basil
ground nutmeg
salt and pepper

Put the oil and 3 tablespoons of the butter in a large heavy pot and turn heat to medium high. Add the chopped bacon and fry to crisp, remove to a bowl. 

Add the onion to the pan and cook until translucent, then add carrot and celery. Cook about 3-4 minutes, stirring to coat the vegetables with the oil and butter. Add the ground beef and sausage, add 1 teaspoon of salt and 1/2 teaspoon of ground pepper. Cook through, chopping up the meat. Add bacon back into the pot.

Add milk and let simmer gently, stirring frequently, until it has bubbled away completely. Add 1/8 teaspoon fresh nutmeg and stir. Add wine and let it simmer until it has evaporated. 

Add tomatoes, parsley and basil, stir thoroughly to coat all ingredients well. When tomatoes begin to bubble, turn heat down so that sauce is a slow simmer. Cook, uncovered, for 3 hours or more, stirring from time to time. 

While sauce is cooking, you are likely to find that it will begin to dry out and the fat will separate from the meat. To keep it from sticking, add ½ cup water as necessary. At the end of cooking, however, the water should be completely evaporated and the fat should separate from the sauce. 

Taste and adjust seasoning. 

Add remaining tablespoon butter to the hot pasta and toss with the sauce. Serve with freshly grated Parmesan on the side. 

I made this delicious bolognese sauce ahead for a ski/snowmobile  trip to Yellowstone! We had so much fun skiing at Big Sky and snowmobiling with bison in the park. This delicious main course hit the spot I think! Just look at those faces!!