Uncle Bill's Bolognese Sauce

Name: Uncle Bill's Bolognese Sauce
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 10-12 serving(s)
Ingredients: 4 tablespoons extra virgin olive oil; 4 tablespoons butter; 6 large garlic cloves, chopped small; 2 large onions, chopped small; 1 large carrot, scrubbed and shredded; 4 large celery ribs, chopped small; 1 tablespoon olive oil; 1 lb cross-rib roasts or 1 lb inside round roast, cut into 1/2 inch cubes; 1 lb ground veal; 1 lb ground pork; 1/4 lb pancetta, chopped; 1 (28 ounce) can plum tomatoes, mashed, include liquid; 2 (10 ounce) cans mushrooms, bits and pieces, include liquid; 1 (6 ounce) can tomato paste; 1 large sweet red pepper, seeded and diced; 1 large green pepper, seeded and diced; 1 tablespoon dried oregano; 6 tablespoons chopped fresh basil or 3 tablespoons dried basil; 1 tablespoon italian seasoning; 3 large bay leaves; 1 tablespoon granulated sugar; 2 teaspoons salt; 1 teaspoon black pepper; 1 cup dry red wine

Submitted by William Uncle Bill

"I developed this recipe several years ago and have made it for many Italian functions. It is quite lengthy, but like every good recipe, it takes time to make to have it taste good."

Download

Ready In:: 3hrs 20mins
Ingredients:: 24
Serves:: 10-12

ingredients

4 tablespoons extra virgin olive oil
4 tablespoons butter
6 large garlic cloves, chopped small
2 large onions, chopped small
1 large carrot, scrubbed and shredded
4 large celery ribs, chopped small
1 tablespoon olive oil
1 lb cross-rib roasts or 1 lb inside round roast, cut into 1/2 inch cubes
1 lb ground veal
1 lb ground pork
¹⁄₄ lb pancetta, chopped
1 (28 ounce) can plum tomatoes, mashed, include liquid
2 (10 ounce) cans mushrooms, bits and pieces, include liquid
1 (6 ounce) can tomato paste
1 large sweet red pepper, seeded and diced
1 large green pepper, seeded and diced
1 tablespoon dried oregano
6 tablespoons chopped fresh basil or 3 tablespoons dried basil
1 tablespoon italian seasoning
3 large bay leaves
1 tablespoon granulated sugar
2 teaspoons salt
1 teaspoon black pepper
1 cup dry red wine

directions

In a large frying pan, heat oil and butter on medium-high heat.
Add garlic and onions and saute until onions are translucent, about 5 minutes.
Add shredded carrots and celery and continue to saute for another 5 minutes, stirring occasionally.
Transfer the mixture to a large size cooking pot and heat on low until the the meat is ready.
Using the same frying pan, add 1 tablespoon of olive oil and meat cubes and lightly fry until all sides are browned, about 5 minutes.
Drain any fat and discard.
Transfer fried meat cubes to the cooking pot.
To the cooking pot, add ground veal, ground pork and pancetta and fry for about 10 minutes or until no pink is showing on the veal and pork.
To the cooking pod add crushed tomatoes including liquid, mushrooms including liquid, tomato paste, red and green peppers; mix well.
Turn up the heat and bring to boil.
Reduce heat to a light simmer.
Add dried oregano, chopped fresh basil, Italian seasoning, bay leaves, sugar, salt, black pepper and dry red wine; sir well.
Continue to simmer partially covered for at least 2 1/2 to 3 hours, stirring occasionally.
DO NOT let the bottom of the sauce burn.
When done, remove bay leaves and discard.
Serve the sauce over pasta of your choice and sprinkle with freshly grated Parmesan cheese.
NOTE: You may use lean ground round instead of the roast.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

William Uncle Bill

Burnaby,, B.C.

I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.

View Full Profile