Amazing Bacon Bolognese Recipes

Steps:

• In a 6-qt. stockpot, cook beef and pork over medium heat, 5-7 minutes, until no longer pink, breaking both into crumbles. Stir in salt and pepper. Remove from pot with a slotted spoon; pour off drippings., Add carrots, onion and bacon to same pot; cook and stir over medium heat 6-8 minutes or until vegetables are softened. Add garlic; cook 1 minute longer. Return meat to pot; add wine. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is almost evaporated., Add tomatoes and stock; return to a boil. Reduce heat; simmer, covered, 3-4 hours to allow flavors to blend, stirring occasionally., To serve, cook spaghetti according to package directions for al dente; drain. Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese.

Steps:

• Boil the spaghetti following pack instructions. Meanwhile, heat the oil in a non-stick pan. Add the carrots, celery and bacon, and stir well. Cover the pan and cook, stirring occasionally, for 10 mins until the veg has softened.
• Tip in the pesto, warm through, then stir through the drained spaghetti with the basil, if using.

Steps:

• Put a large saucepan on a medium heat and add 1 tbsp olive oil.
• Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
• Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
• Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
• Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
• Add the 75g grated parmesan, check the seasoning and stir.
• When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
• Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Steps:

• In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth.
• Add onion, celery, carrot, garlic, and bacon.
• Cook until onions are translucent (about 8 to 10 minutes).
• Remove bacon and remove fat.
• Chop lean portions of bacon in small pieces and return to pot.
• Add Ground beef and ground Pork, and cook until meat loses red, raw color.
• Raise heat and add wine and consomme.
• Cook sauce until wine and consomme are mostly evaporated.
• Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg.
• Let cook for approximately 20 minutes.
• Add crushed tomatoes and bring heat to a boil.
• Once the mixture comes to a boil, return to simmer.
• Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking.
• About 5 to 10 minutes before serving, add milk.
• Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking.
• Remaining sauce may be frozen for up to two months for future use.

Steps:

• In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth
• 2. Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent (about 8 to 10 minutes)
• 3. Remove bacon and remove fat.
• 4. Chop lean portions of bacon in small pieces and return to pot.
• 5. Add Ground beef and ground Pork, and cook until meat loses red, raw color.
• 6. Raise heat and add wine and consomme.
• 7. Cook sauce until wine and consomme are mostly evaporated
• 8. Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes. (Side note: If you use fresh Parmesan, and have a parmesan rind left over, you can add it to the sauce in place of the salt in this recipe. Add it in after you have added the tomatoes and it's simmering, then remove before adding the milk. Makes the sauce extra delicious in my opinion.)
• 9. Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer
• 10. Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking
• 11. About 5 to 10 minutes before serving, add milk
• 12. Sauce can now be added to cooked Penne Pasta, Spaghetti or many other Pastas to your liking. Remaining sauce may be frozen for up to two months for future use.