Bolognese Sauce (Or Meat Ragu Sauce) |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 10 |
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Our family's favorite spaghetti sauce. Add mushrooms if you like. When I don't have a large can of tomato sauce, I use a 6-oz can tomato paste and an extra cup of broth. I have substituted buffalo for beef in this recipe; I've also used two pounds of the same meat. It is versatile and I will use whatever I happen to have on hand that day. Great recipe! Well worth the time. Ingredients:
2 tablespoons olive oil |
3 carrots, finely diced |
3 stalks celery, finely diced |
1 large onion, finely diced |
2 garlic cloves, finely diced |
2 1/2 teaspoons dried oregano |
salt |
pepper |
1 lb ground beef |
1 lb ground pork |
2 cups beef or 2 cups chicken broth |
1 (14 ounce) can tomato sauce |
2 (14 ounce) cans diced tomatoes |
1 1/2 cups cream or 1 1/2 cups half-and-half, divided |
Directions:
1. Saute carrots, celery, and onion in olive oil for 10 min over medium-low heat until cooked through but not browned.
2. Add garlic, meats, and salt/pepper to taste. Cook until no red remains in meats.
3. Add broth; cook for 10 mins over medium heat.
4. Add tomato sauce, tomatoes, and oregano. Bring to a boil, then reduce heat to low and cook, simmering gently, for 2 hours You may add more salt/pepper as needed.
5. If you’re not using all the sauce now, separate it into three containers and chill/freeze until ready to use. Step 6 is for 1/3 of the sauce.
6. (If using cold sauce, bring to a boil first, then) Add 1/2 c cream or half-and-half, reduce heat, and simmer for 30 minutes. Serve hot over spaghetti or noodles.
7. Makes three portions, which serve 2-4 people each.
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