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Bolognese Sauce March 11, 2014

Filed Under: italian seasoning,Recipe - Sue Fuirst @ 12:33 pm

Bolognese Sauce

 

2 Tb olive oil

2 lbs ground beef, veal and pork mix

1 lb sweet Italian sausage, removed from casings

1 onion, diced

1 rib celery, diced

1 carrot, diced

4 cloves garlic, diced

1 Tbsp Basics Fuirst Italian Seasoning

1 bay leaf

pinch of red pepper flakes

½  cup red wine

1 cup beef broth

2 28-oz boxes or cans chopped plum tomatoes

1 28-oz boxes or cans tomato puree

Kosher salt and pepper

Heat olive oil in a large pot over medium heat.  Add ground meat and cook until no longer pink.  Remove from pot, drain off fat and set aside in a bowl.  Add sausage to pot and cook until no longer pink, breaking apart as it cooks.  Add to bowl with ground meat.  Place the onions, carrots, celery and garlic in the pot and sauté for 10 minutes to soften the vegetables.  Add meat to the vegetables.  Raise the heat to medium hight and add the wine.  Let the liquid boil for one minute.  Add beef stock. Lower heat back to medium, add Basics Fuirst Italian Seasoning, red pepper flakes and bay leaf and stir.  Pour chopped tomatoes and tomato puree into pot. Season generously with salt and pepper.   Reduce heat to low and simmer sauce for about 2 hours.  If sauce begins to thicken more than you like, partially cover.

Serve over cooked pasta or wonderful as a base for lasagna.  Freezes very well.

 

 

A Jewish Girl’s Delicious Bolognese

Filed Under: italian seasoning - Sue Fuirst @ 11:44 am
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Bolognese Sauce

 

2 Tb olive oil

2 lbs ground beef, veal and pork mix

1 lb sweet Italian sausage, removed from casings

1 onion, diced

1 rib celery, diced

1 carrot, diced

4 cloves garlic, diced

1 Tbsp Basics Fuirst Italian Seasoning

1 bay leaf

pinch of red pepper flakes

½  cup red wine

1 cup beef broth

2 28-oz boxes or cans chopped plum tomatoes

1 28-oz boxes or cans tomato puree

Kosher salt and pepper

Heat olive oil in a large pot over medium heat.  Add ground meat and cook until no longer pink.  Remove from pot, drain off fat and set aside in a bowl.  Add sausage to pot and cook until no longer pink, breaking apart as it cooks.  Add to bowl with ground meat.  Place the onions, carrots, celery and garlic in the pot and sauté for 10 minutes to soften the vegetables.  Add meat to the vegetables.  Raise the heat to medium hight and add the wine.  Let the liquid boil for one minute.  Add beef stock. Lower heat back to medium, add Basics Fuirst Italian Seasoning, red pepper flakes and bay leaf and stir.  Pour chopped tomatoes and tomato puree into pot. Season generously with salt and pepper.   Reduce heat to low and simmer sauce for about 2 hours.  If sauce begins to thicken more than you like, partially cover.

Serve over cooked pasta or wonderful as a base for lasagna.  Freezes very well.