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Country-style Bolognese Sauce

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      Title: COUNTRY-STYLE BOLOGNESE SAUCE
 Categories: Beef, Italian, Meat, Sauces, Vegetables
      Yield: 1 Servings
 
    1/4 lb Bacon -- chopped
      1 md Onion -- finely chopped
      6    Cloves Garlic -- finely
           Chopped/crush
      1    Celery Stalk -- finely
           Chopped
      1 md Carrot -- finely chopped
      3 tb Olive Oil
      1 lb Lean -- ground beef
      1 c  Chicken Or Beef Broth --
           (canned consomme is
      1 c  Dry White Wine
      4 c  Canned Peeled Italian
           Tomatoes -- roughly cut,
           Undrain
      1 sm Can Tomato Paste
      1 ts Salt
           Freshly Ground Pepper
      1 tb Oregano
      1 ds Red Pepper Flakes
    1/4 ts Nutmeg -- freshly grated
 
  In a small skillet or frypan, fry the bacon.  Drain off the fat as it
  accumulates in the pan.  Remove from skillet when bacon is leathery
  but not yet crisp. Distribute bacon on one or two paper towels, roll
  them up, and give them a good squeeze so the paper absorbs most of
  the remaining bacon fat.  Set aside.  Heat the oil in a deep, heavy
  non-aluminum kettle (an enameled cast iron casserole or large skillet
  will do) and add the vegetables.  Cook, stirring, over low heat until
  the onions are translucent and the vegetables are softened. Add the
  beef, using a wooden spoon to break up any lumps. Cook only until the
  meat loses its raw red color. Do not let it brown.  Add the cooked
  bacon, broth, and wine, raise the heat, and cook until the sauce
  thickens a little. Add the tomatoes, tomato paste, salt, pepper,
  oregano, pepper flakes, and nutmeg, and stir well. Taste and adjust
  the seasonings. When the sauce begins to bubble, lower the heat and
  simmer very slowly, partly covered, for about 4 hours. Stir
  occasionally to prevent sticking. Before serving, taste again for
  seasoning and adjust.
  
  This sauce freezes well and keeps for about a week in the
  refrigerator. If you cannot find lean ground beef, pick out a round
  steak or some sirloin and have the butcher trim and grind it for you.
  
  Recipe By     : "[Julian Manders]" 
 
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