Hearty Bolognese Sauce with Pasta
Source of Recipe
From a church cookbook
Hearty Fettuccini Bolognese Sauce
I have experimented with making several different ragu or
bolognese sauces, and this is by far the best and most
flavorful. It takes a while to make, but is well worth the
effort, and keeps very well. It actually seems better the
second or third time. Enjoy! Prep Time: approx. 40 Minutes.
Cook Time: approx. 2 Hours . Ready in: approx. 2 Hours 40
Minutes. Makes 6 servings.
Printed from Allrecipes, Submitted by Steve
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1/4 cup extra virgin olive oil
2 onions, chopped
2 cups chopped celery
1 cup chopped carrots
2 cloves garlic, chopped
1/2 pound ground veal
1/2 pound chopped pork
3/4 pound mild Italian sausage
6 ounces pancetta bacon, diced
2 (14.5 ounce) cans whole
peeled tomatoes, with liquid
1 (14.5 ounce) can chicken broth
1/2 cup whole milk
5 teaspoons chopped Italian
flat leaf parsley
5 tablespoons chopped fresh basil
5 teaspoons chopped fresh thyme
salt and pepper to taste
1 pound fettuccini pasta
1 cup grated Parmesan cheese
Directions
1 Heat oil in a large, heavy pot over medium heat. Saute
onions, celery, carrots and garlic until tender, about 10
minutes. Increase heat to high and add veal, pork, sausage and
pancetta; cook until meats are evenly brown.
2 Stir in tomatoes, chicken broth, milk, parsley, basil
and thyme. Reduce heat to medium-low and simmer,
uncovered, for 2 1/2 hours; stir occasionally, breaking up
tomatoes with spoon as you stir. Season with salt and pepper
to taste.
3 Bring a large pot of lightly salted water to a boil.
Add fettuccini and cook for 8 to 10 minutes or until al
dente; drain.
4 Serve fettuccini topped with the sauce and Parmesan cheese.
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