Home - By Category - Recipe - Italian Page 4 | Pasta Page 4

Mike's Bolognese Sauce

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MIKE'S BOLOGNESE SAUCE
 Categories: Italian, Pasta
      Yield: 6 Servings
 
      4    Slices bacon
      1 md Onion, diced
      8 ea Cloves garlic, pressed
      1    Celery stalk, chopped
      2 tb Olive oil
      1 lb Hot Italian sausage
      1 ea Beef bouilion cube, in one
           -cup boiling water
      1 c  Dry white wine
     16 oz Can of diced tomatoes
     16 oz Can of tomato sauce
      6 oz Can tomato paste
      7 oz Can of mushrooms
           Freshly ground black pepper
      1 tb Oregano
    1/2 ts Nutmeg
 
  Thanks to Julian Manders for the start to my redition of this sauce.
  
  In the micro, do the bacon till it is leathery and done, but not
  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.  While the veges are
  cooking, break up the sausage and fry in a separate pan till just
  done.  Drain off the fat. Let the sausage cool a bit, then stick in
  the food processor on low to break up the clumps. Now that the bacon
  has cooled, pull it apart in small bite sized pieces.
  
  To the veges, add the cooked bacon, broth and wine.  Raise the heat
  and cook until the sauce thickens a little. Add the diced tomatoes,
  paste, sauce, pepper, oregano, mushrooms, ground sausage, nutmeg, and
  stir well.
  
  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 for seasoning and adjust.
  
  I serve over rigatoni with freshly grated parmesan. A small green
  salad and a couple slices of sour dough spread with garlic butter and
  toasted under the broiler in the oven will round out the meal.  Don't
  forget the bottle of a dry red wine.  A nice Italian Chianti is in
  keeping with the heritage of the meal.
 
MMMMM

Display Recipe for Import.