Davios Bolognese Sauce Recipes

Steps:

• In a large sauce pot, cook the prosciutto until crispy.
• Add all vegetables and garlic and cook until soft.
• Add wine and reduce by half.
• Add meat and cook for 45 minutes on low.
• Drain fat and add tomatoes and tomato paste.
• Add basil and parsley.
• Simmer for 2 hours and season with salt and pepper.
• Serve with your favorite pasta,.
• Grate fresh cheese over all.

Steps:

• Coarsely dice and mix together the onion, carrot & celery. Set aside. Drain pasta well and set aside. In a large saucepan cook the Prosciutto until crispy. Add beef, pork and veal to the pan and cook through, making sure it is well mixed. Drain off fat and add garlic, bay leaf and mirepoix (onion, celery, carrot mixture) to the meat. Cook for 15 minutes, stirring frequently. Add tomatoes and simmer over low heat for 2 hours, stirring occasionally. Add cooked pasta with a small amount of the Bolognese sauce, then top with remaining sauce. Serve at once.

Steps:

• In a large skillet, warm oil over medium heat and saute bacon, onion and garlic until bacon is browned and crisp; set aside.
• In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Serve sauce over hot pasta.

Steps:

• Melt 1 tablespoon of butter in a medium saucepan on medium heat (I would use my Le Creuset Dutch Oven). Brown the bacon or ham gently until brown.
• Add the onion, carrot, and celery and stir until they are browned.
• Add the raw minced beef, and turn it over so it all browns evenly.
• Add the chopped chicken livers, and stir for 2-3 minutes.
• Then add the tomato puree and brown for 10-15 minutes.
• Add the white wine, and deglaze for 4-7 minutes. Season with salt (taking into account the saltiness of the ham or bacon), pepper, and a scraping of nutmeg.
• Add the meat stock or water. If using cream or milk, stir in gradually. Bring to a boil, then cover the pan and simmer the sauce very gently for 30-40 minutes.
• Meanwhile, prepare pasta according to package directions. Drain the pasta and return the pasta to the hot pot. Pour the sauce over the pasta, and toss to impregnate the pasta with the sauce. Serve in pasta bowls, top with 1 teaspoon of butter, and pass grated cheese at the table.