On the Menu-Bolognese Sauce - Sindy Vossler
Bolognese Sauce
- 2 lb. ripe Roma tomatoes or 30 oz canned whole Italian-style tomatoes, drained
- 12 oz lean ground beef, Italian style, or smoked sausage
- 5 oz finely chopped onion
- 2 1/2 oz finely chopped carrot
- 2 1/2 oz finely chopped celery
- 1 clove garlic, minced
- 2 slices bacon, finely chopped
- 1/2 t. salt
- 1/4 t. pepper
- 1/2 C. dry red wine
- 3/4 C. heavy cream
- 1/8 t. ground nutmeg
Peel and seed fresh tomatoes, if using. Process the fresh or canned tomatoes in a food processor bowl or blender container until smooth. Set aside.
In a large frying pan cook ground beef, onion, carrot, celery, bacon, and garlic until meat is brown and veggies are tender, making sure to break meat into tiny pieces. Season meat with salt and pepper while cooking. Drain off fat. Add the wine. Bring to boiling. Reduce heat and simmer uncovered for 3-5 minutes or until nearly all the liquid evaporates, stirring occasionally.
Stir in tomatoes. Cover and simmer for 30 minutes or to desired consistency, stirring occasionally. Stir in cream and nutmeg. Heat through.
Combine with cooked, drained pasta and leave in the pain together for at least 5 minutes before serving.
