Bolognese Sauce Traditional Italian Meat Based Sauce For Pasta Recipes

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 nonstick skillet saute' the pancetta until brown and crisp. Remove from pan and drain on paper towels; set aside.
• Put the pepper, carrots, celery, onion, mushrooms and garlic in a food processor; pulse until finely chopped.
• Over a medium flame, heat the olive oil and butter in a large, deep saute' pan with a thick, heavy bottom. To the pan add the chopped vegetables and lemon zest, saute' for 6 or 7 minutes - until the onions turn clear and the garlic starts to "dance". Pour all ingredients into a large bowl; reserve for later.
• Continuing to cook over a medium flame, add the sausage links to the saute' pan, breaking into bite-sized clumps with a fork while it cooks; stir often. Cook until no longer pink. Remove sausage from pan and drain on paper towels. Meanwhile, discard all but 1 tablespoon of the pan drippings and add the beef to the saute' pan. Crumble with a fork to break the beef apart; stir often. Sprinkle with 1/2 teaspoon salt; cook until no longer pink.
• Lower your flame to medium-low and return the sausage, sauteed vegetables and pancetta to the saute' pan; gently stir together to blend. Add the wine and simmer until the alcohol evaporates, about 3 minutes. Add the milk, allspice, basil, oregano and pepper. Simmer until milk thickens a little - around 3 or 4 minutes.
• Stir in the tomatoes and a 1/2 cup of their juice. When the sauce starts to boil, reduce the heat so that it cooks at the barest simmer, with just an occasional bubble or two. Cook, uncovered, for 3 hours, turning down the heat if the sauce starts to scorch. If the sauce dries out before it is done, add a laddle of the reserved tomato juice or the beef broth; and check the seasoning.
• The sauce will improve steadily as it cooks, and if you have the time simmer it longer - many Italian cooks suggest that it be simmered for 6 hours, adding the tomato juice or broth as necessary. When this bolognese sauce is done, it should be rich and thick.
• Cook's Tip: The sauce can be stored in an airtight container and refrigerated for several days, or frozen for several months. Warm over low heat before serving.
• Cook's Tip: Try using all chopped veal or lamb for a stronger flavor.

Steps:

• In a 3 quart saucepan heat oil and butter. Add pancetta and cook for 6 to 8 minutes, or until most of the fat has be rendered. Then add carrots, celery, and onions and saute for 3 minutes. Now add the beef, salt and pepper to taste and cook until the beef is no longer pink. Add the milk and simmer gently, stirring occasionally, until the milk is completely evaporated. Add wine and simmer until evaporated.
• Finally, add the tomatoes and simmer slowly, stirring occasionally, for 2 hours partially covered. It's important to reduce as slowly as possible. If sauce becomes dry, add 1/2 cup water whenever necessary. When almost ready to serve, bring a large pot of salted water to a boil. Cook the pasta until it is tender but still firm to the bite, 10 to 12 minutes. Drain, pat dry and return to the pot. Add your sauce to the past and toss to combine. Transfer to a serving bowl, and serve immediately. Top with freshly grated parmesan cheese if desired.