Pasta Dishes forum: Pasta with Bolognese Sauce

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Feb 27, 2010 1:13 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Hearty Bolognese Sauce

Thumb of 2010-11-01/Katg/d01b1b

This is a nice hearty meat sauce…great when your in the mood for something really satisfying. If you have fresh herbs, just double up the quantity. Bacon can be used instead of Pancetta and Pork can be substituted for Veal.

1/4lb of Pancetta or 4 slices thick bacon,
1 large onion, minced
1 tablespoon Olive Oil
2 cloves garlic, minced
1 pound lean ground beef
1/2 pound ground veal
1 large carrot shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
1/2 cup dry white wine
1/2 cup chicken stock
1 teaspoon dried basil
1/2 teaspoon rosemary
1/2 teaspoon dried oregano
1 sprig of Parsley Chopped
salt and pepper to taste
1 pound pasta

Dice the Pancetta or if using bacon, cut it into ½ inch pieces and add to a large warm skillet. Fry the Pancetta or bacon over medium heat until lightly browned and crisp and remove to a separate dish. Add the onion, celery and garlic and cook in the bacon fat until soft and transparent. Remove the veggies and add to the reserved bacon.

Add a tablespoon of olive oil to the pan and brown the Ground beef and Veal. Drain off any excess fat. Stir in cooked bacon, onion/garlic/celery mixture, carot, tomatoes (chopped or coarsely pureed), tomato sauce, wine, stock, basil, rosemary, oregano, parsley, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.

Thumb of 2010-11-01/Katg/be681d

Bring a large pot of water to a boil and add salt. Add your pasta and cook for 8 to 10 minutes or until al dente. Mix a little of the sauce into the pasta and then top with additional sauce and parmesan! Mmmmmmm!

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