Fettuccine Bolognese
I made a large pot of bolognese sauce last week and then let it cool and froze it in several containers to be used in lasagna and pasta dishes. Here is my recipe for my bolognese sauce.
Bolognese Sauce
4 pounds of lean ground beef
1 pound of ground pork or use italian sausage with the casing removed
2 large onions chopped fine
8 cloves garlic chopped fine (more if you love garlic)
1 teaspoon crushed red pepper
1 tablespoon dried oregano
2 teaspoon salt
1/2 cup fresh chopped parsley
3 carrots cleaned and chopped fine
3 stalks celery washed and chopped fine
1 cup wine, I use white but red is common
1 cup heavy cream
3 28 ounce cans crushed tomatoes
1/4 cup olive oil
Put a large wide bottomed pot on the stove to heat, when hot add the oil. When the oil is hot add the onions, garlic, carrots, celery and the salt, saute these for about 10 minutes being sure to keep them from burning, add the crushed red pepper and cook a few more minutes.
Start breaking up the meats and putting them into the pot, stir often to make sure it all cooks and doesn’t burn.
When the meat has all lost it’s red color turn up the stove a little and add the wine and the oregano, allow the mixture to cook until the wine has almost evaporated. When the wine is almost gone add the heavy cream and mix it into the meat well, keep stirring it often until the meat has absorbed the cream.
Add the crushed tomatoes and parsley, and stir into the pot well, lower the stove and simmer the sauce for about 2 hours, taste and adjust the seasonings, keeping in mind they will taste different when allowed to sit overnight.
Remove from the heat and allow to cool, package into serving size portions and freeze. This is a good sauce for pasta and especially for lasagna and other baked pasta dishes. If you like your sauce thinner you can add more plain tomato sauce to this. I hope you enjoy it. Mattie