Bolognese Meat Sauce
Poppyselected this from a collection of spaghetti sauces in Chris Kimballs TheCooks Bible. Kimball credits its origin to cookbook author, Julia della Croces PastaClassica. Poppy, of course, may his own mid-course corrections. Still, hefavors this over the ragouts he experimented with earlier this year.
2 slices bacon
1 tablespoon butter
1 tablespoon olive oil
½ pound ground beef
½ poundground pork*
½ cup white wine
Salt to taste
½ cup milk
2 teaspoons sugar
¼ teaspoondried marjoram
1 can (28 ounces) Italian plum tomatoes, drained and chopped
Freshly ground black pepper to taste
½ cup heavy cream, optional**
Heat the bacon in a large skillet or pot and remove when cooked; reserve baconfor another use. Pour off all but 1 tablespoon of fat. Add the butter and oiland increase the heat to medium-high. When foam subsides, add the onion andcelery and reduce heat to medium. Cook for 8 minutes, until onion is very softbut not browned. Add the garlic and cook 1 minute.
Reduce the heat to low and add the beef and pork, breaking it up with a woodenspoon.
*Poppy used some leftover pork roast we had on hand, chopped very finely, butobviously did not need the browning step.
After 3 to 4 minutes– the meat should still be pink inside– add the wine andsalt to taste Simmer for 5 minutesand then add the milk, sugar, marjoram, nutmeg, and mace. Cook for 15 minutes.
**Poppy omitted the heavy cream.
This recipe has been kitchen tested.
You can find this and related recipes by tapping here on the Home Cookin’ index.
Please tell us what you think! Back Home
Copyright © 1999-2012 S.H. Klock/ The Recipe Reader / at Home Cookin’.