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BEST EVER Bolognese Sauce

We take some of the basics of traditional bolognese and then add a few twists to bump up the flavor even further. Layers and layers of flavor mingle together to create a depth and richness that will make your taste buds sing!

Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
Servings: 6 servings
Calories: 538 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 ounces pancetta or bacon , diced
  • 5 tablespoons butter
  • 1 medium yellow onion , very finely chopped
  • 1 large carrot , very finely chopped
  • 1 large celery rib , very finely chopped
  • 2 large cloves garlic , minced
  • 1/2 pound ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground bulk pork sausage or plain ground pork (sausage will give even more flavor)
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 1 cup beef or veal consommé or broth
  • 1 cup dry white wine
  • 1/2 cup dry red wine
  • 1 28 ounce can or jar Italian imported tomato puree or Italian imported stewed tomatoes crushed by hand
  • 2 tablespoons ground dried porcini mushrooms (strongly recommend for incredible flavor)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg
  • 1/2 teaspoon ground fennel seed
  • 1 teaspoon sugar
  • 1 bay leaf
  • 2 tablespoons chopped fresh sage (or 1 1/2 teaspoons dried)
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 2 tablespoons chopped fresh parsley

Instructions

    Cup of Yum
  1. Fry the bacon in a large Dutch oven over medium-high heat until done (don't drain the bacon grease). Add the butter and the onion, carrot, celery and garlic and cook until softened, 5-7 minutes.
  2. Add the ground beef, veal, sausage and salt and cook until no pink remains. Add the milk, bring to a boil, reduce the heat to low, cover and simmer for 1 hour.
  3. Add the consomme, white and red wine, tomatoes and all remaining ingredients except for the parsley. Bring to a boil, reduce the heat to low, cover and simmer for 2 hours, stirring occasionally. Uncover and continue simmering on very low for another 2 hours. If the bolognese is too runny, uncover and simmer another 30 minutes or until sufficiently thickened. Stir in the parsley and simmer for another minute.
  4. Serve over pasta (fresh is best) with some freshly grated aged Italian cheese.
  5. Note: This sauce freezes well and can be used in any pasta dish, including lasagna.

Nutrition Information

Calories 538kcal (27%) Carbohydrates 11g (4%) Protein 27g (54%) Fat 38g (58%) Saturated Fat 17g (85%) Cholesterol 131mg (44%) Sodium 987mg (41%) Potassium 738mg (21%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 2484IU (50%) Vitamin C 8mg (9%) Calcium 145mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 538

% Daily Value*

Calories 538kcal 27%
Carbohydrates 11g 4%
Protein 27g 54%
Fat 38g 58%
Saturated Fat 17g 85%
Cholesterol 131mg 44%
Sodium 987mg 41%
Potassium 738mg 16%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 2484IU 50%
Vitamin C 8mg 9%
Calcium 145mg 15%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.