Bolognese Sauce

"A very hearty meat sauce."
 
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Ready In:
3hrs 30mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Place meat, carrots, celery, onion, and garlic in pan over medium heat, and cook until meat is no longer raw, but don't brown it.
  • Drain off fat, and add milk.
  • Boil until liquid is gone, about ten minutes.
  • Add wine, boil until liquid is gone, about ten minutes more.
  • Add broth and tomatoes, turn heat to low, cover, and simmer about three hours, stirring occasionally until meat has broken down and sauce appears very thick.
  • Add 2 TBS milk, and serve.
  • It's going to look like there's not enough sauce there; there is--it's very rich.
  • Best over rotini!

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Reviews

  1. This was excellent! I was craving this sauce for days and it was exactly like I remember. I skimped on the time I took to simmer it and it was still excellent.
     
  2. This is wonderful! hile I agree that fresh tomatoes would be better, in winter in Chicago, great fresh tomatoes are difficult to find. After looking and trying several other recipes, I stumbled on this one and it was exactly what I wanted. My famile loves it and called it "a keeper", their highest form of praise. Thanks.
     
  3. This is the best red sauce I have ever had. I doubled the recipe and I used skim milk and white wine. I think next time I would use whole milk as the skim took forever to evaporate. The wine also took more than 10 minutes to evaporate. I think it took about 20-30 minutes for each to evaporate.I had lots of compliments on the sauce and I would definitely make it again. Thanks for the recipe.
     
  4. This was amazing with my homemade gnocchi. I had to simmer with the lid off for the last 30 minutes in order to evaporate the liquid. I also skipped the celery and added a parmesan cheese rind and added 1 tsp italian seasoning.
     
  5. I had high hopes for these because of all the fantastic reviews. The kitchen smelled wonderful while it was simmering, however no one really cared for the end result. We ate what was on our plates but no one wanted seconds, and no one wanted to rate this above a 2. However I feel that the taste of this sauce could vary depending on what type of sausages you use, so I am not going to give it a star rating.
     
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Tweaks

  1. used ground chicken and red wine instead of beef. Very tasty. Happy there are leftovers
     

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