Bolognese Sauce

This is an Italian Ragu sauce you won’t forget. The slow process fills the kitchen with heavenly aromas and offers time to prep the rest of the meal. Shown is a primo plate of mini gnocchi bolognese.

Ingredients

  • 1 pound ground beef/bison
  • 4 slices of bacon
  • 2 celery ribs
  • 2 medium size carrots
  • 1 large onion
  • 8 oz. red wine
  • 1 cup diced tomatoes
  • 2T tomato paste
  • 1/2 t salt
  • 1/2 t pepper
  • 2 bay leaves
  • water to cover

 

Process

  • In a large skillet brown the beef/bison, remove cooked beef/bison to a small container
  • Using the same skillet, cut the raw bacon into the pan, cook slowly on low until fully cooked
  • While bacon cooks, finely chop the celery, carrots and onion
  • Add the celery, carrots and onion to the skillet still containing the bacon. Increase the heat to medium-high and brown the veggies in the bacon fat.
  • Transfer the contents to large, 4 qt., sauce pan. Add the reserved ground beef/bison. Set the heat to medium and pour in the red wine.
  • When the red wine has evaporated, add the diced tomatoes, tomato paste, salt, pepper and bay leaves. Stir. Then add water to cover, about 9 oz., and cook over medium for at least 1 hour. If needed add more water.

 

Credit

  • This recipe based upon a recipe provided the Santa Chiara study center.

 

I’ve just recently found this at Kroger. It’s delicious!

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