Take out Tuesday, Bolognese Sauce
Happy Mardi Gras Y’all! I hope you are enjoying some King Cake today! Check out my recipe for the cake, it’s so easy to make! We are dining on some Pasta Bolognese which might not be traditional but it sure is good!
This Bolognese Sauce recipe is adapted from Tyler Florence from the Food Network. He is one of my favorite chefs, everything I have ever made of his is divine!
This recipe is not hard, but there are a few steps involved so I like to make it when I am home doing other household things so I can attend to the different phases while I get lot of other things done too.
Put some diced bacon in the skillet over medium low heat and go take a shower or something. It takes at least 10 minutes before it even needs a stir. You’ll need the drippings later otherwise I would have suggested cooking the bacon in the oven. I love to cook bacon in the oven because you can just lay it on a parchment paper lined cookie sheet, pop it in and leave it for about 20-25 minutes on 400, depending on the thickness of the bacon. When you come back, PRESTO, all done! But this way is almost as easy, cooking low and slow the bacon will get crispy but not burn.
This sauce is full of veggies, and Super Boy laps it up with no complaints!
After the onions, carrots and celery get all happy {translucent and soft} season and add the bay leaves and cooked bacon and let the mixture simmer for 10 minutes. Plenty of time to dry your hair or gather up some laundry.
Discard the bay leaves and put the veggies into your stock pot or slow cooker. Either method is fine, 3-4 hours on stove top or 6-8 in slow cooker.
Saute the chopped mushrooms in the reserved bacon drippings and then add them to veggie mixture in your pot.
Put the meat in the skillet and brown
The fat from the ground beef will make up for the lack of fat in the pork, so brown them together and then drain well
Return meat to skillet and add the milk. Let this simmer about 10 minutes for the meat to absorb most of the milk. Almost done!
Put the meat into the pot with the veggies and pour in tomatoes, tomato paste and tomato sauce
Give it a stir if you can! I need a bigger crock pot!
We put a sizable dent in it!
But I still had plenty left to share and some to stash away in our freezer!
I just printed some info on a piece of white paper and covered the label of the store bought tomato sauce that I used and tied on a kicky ribbon and took some to a friend with a package of pasta. After we ate dinner, I still had 3 jars left! So you might think it was a little trouble, but this recipe will feed lots of hungry people and make you look like Mama Mia herself!
Here’s the recipe:
It is on the February Paint Bucket, not because it is new, but I put it on there to remind myself to make it, HHjr has been asking for some. I use my bucket list to inspire myself to try new recipes but also to remind myself to make some old favorite!
Bolognese Sauce
Ingredients
- 8 ounces mushrooms sliced & chopped
- 1/2 pound pancetta or slab bacon chopped
- 1 medium onion finely chopped
- 2 celery stalks finely chopped
- 2 carrots finely chopped
- 5 garlic cloves minced
- 2 bay leaves
- S&P
- 1 pound ground pork
- 1 pound ground beef
- 1 cups milk
- 1 can tomato paste
- 1 28-ounce can diced tomatoes
- 2 cups dry red wine
- Kosher salt and freshly ground black pepper
- 28 oz jar quality marinara sauce
Instructions
- Saute bacon in skillet until crisp. Remove to drain on paper towels and pour off most of drippings. Saute onion, celery, carrot and garlic in skillet until translucent. Add bacon and seasonings and cook for 5-10min. Remove bay leaves.
- Pour into heavy stock pot. Add a scant amount of reserved bacon drippings to skillet and saute mushrooms until brown, then add to vegetable bacon mixture. In same skillet brown pork and beef, drain and return to skillet with milk. Simmer 10 min until milk has absorbed into meat.
- Add meat to vegetable mixture then carefully pour in the tomatoes, spaghetti sauce and wine and season with salt and pepper and add to pot. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 3-4 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper. Makes 14 cups. Can be frozen
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