Thursday, July 05, 2007

Bolognese Sauce

Keep in mind that all of these amounts are general, and beg to be tinkered with. Make it so that it tastes good.

2 Tablespoons butter
2 Tablespoons olive oil
2- 2 1/2 stalks of celery (depending upon size)
2 1/2- 3 carrots (depending upon size)
1 medium red onion, diced
4-5 cloves garlic, roughly chopped
1 lb ground beef
1 lb ground pork
1 lb ground lamb
3 28-ounce cans whole tomatoes, with juice
2 bay leaves
1- 1 1/2 teaspoons dried oregano
1- 1 1/2 teaspoons dried basil
quarter of a nutmeg, ground
1 or so glasses of red wine
parmesan rinds
prosciutto or pancetta are both great additions, diced

In a large pot, warm butter and olive oil over medium-high heat.
Sweat celery, carrots, onion, garlic and procsiuto/pancetta (if using) until softened, 3-5 minutes, stirring frequently.
Add meats, stirring/chopping until brown. Drain off excess fat, if necessary.
Add the remaining ingredients to the pot, stir to combine. Cook, uncovered, for 6 or so hours, stirring at least every 30 minutes.

see original post here.


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