Delicious Veal and Pork Bolognese Sauce
"This sauce must be cooked for 2 hours or even more is even better! the first hour covered then the last uncovered. If possible prepare this sauce one day in advance and refrigerated, it will increase the flavor. This is a very hearty sauce, you can also add in a can or plum tomatoes, chopped and drained if desired."
photo by Barenakedchef
- Ready In:
- 2hrs 30mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 3 -5 tablespoons olive oil
- 4 slices thick-cut bacon, diced
- 1 large onion, chopped
- 2 tablespoons minced fresh garlic
- 2 stalks celery, finely chopped
- 2 small carrots, peeled and finely diced
- 1 teaspoon dried thyme
- 2 teaspoons dried basil
- 1 teaspoon dried red pepper flakes (you can add in more to taste)
- 2 bay leaves
- 3 tablespoons tomato paste
- 1 lb ground veal
- 1 lb ground pork
- 1 1⁄4 cups dry red wine
- 2 (14 ounce) cans beef broth (or beef consomme for an even richer flavor)
- 1 (28 ounce) can crushed tomatoes
- whipped cream (optional)
- parmesan cheese
- cooked pasta
directions
- Heat the oil in a large heavy-bottomed pot over medium heat.
- Add in the diced bacon and saute until beginning to brown (about 5 minutes).
- Add in the onion, celery, carrot, garlic, thyme, basil, dryed pepper flakes and bay leaves; saute for about 5-6 minutes.
- Add in tomato paste; cook stiring with a wooden spoon for 2 minutes.
- Then add in the ground veal and pork; cook until cooked through and well browned (about 12 minutes, the meat should be BROWNED well!).
- Add in the wine then simmer for about 8 minutes uncovered.
- Add in the broth and crushed tomatoes; reduce heat to low, cover and simmer for 1 hour, stirring often with a wooden spoon.
- Uncover and season with salt and pepper; simmer for another hour or more (uncovered).
- If you prefer a creamy sauce, add in about 1/4 cup whipping cream towards the end of cooking.
- Serve over cooked pasta and top with parmesan cheese.
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Reviews
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Why has no one even tried this recipe? It is absolutely divine !! I had it simmering for about 2 1/2 hours on Sunday and used it for Tuesday lunch, so the flavors had time to blend together. I served it on papardella pasta...The flavors are definitely so yummy as all your recipes Kitten. The only thing I didn't do was add the bacon, my friend does not like bacon at all. I also did add the whipped cream at the end and it was wonderful. Such a hearty meat sauce and it really went well with the pasta I used. So I used it for my lunch and then just froze the rest in containers for 2 people. Thanks again for sharing another delicious and easy recipe Kitten. -
Made this tonight to rave reviews from DH and DD. DH said it's the best meat sauce he's ever had! This has a lot of depth of flavor and the time put into making it was definitely worth it. I followed the recipe exactly except that I only had diced canned tomatoes, not crushed, and I don't eat veal on principle, so used regular ground beef instead. Don't know if it was one of those changes, but after the initial 2 hours simmering, there was still a lot of liquid to boil off. I increased the heat for the last hour, stirring frequently, and cooked off about 2 inches of liquid from the pot. This isn't a complaint by any means, I'm sure the extra cooking time allowed the flavors to meld into something wonderful. Just an observation. Thanks for another winner, Kittencal! My whole family knows that when I say it's a Kittencal recipe they should expect greatness! -
Really enjoyed this bolognese sauce. I had 600g of pork and veal mince so slightly lessened the remaining ingredients and converted to grams and mls. I added chilli flakes instead of red pepper and omitted the cream. I served with casarecce siciliane pasta and warm crusty olive batard. Thanks for posting from Melbourne, Australia
Tweaks
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Made this tonight to rave reviews from DH and DD. DH said it's the best meat sauce he's ever had! This has a lot of depth of flavor and the time put into making it was definitely worth it. I followed the recipe exactly except that I only had diced canned tomatoes, not crushed, and I don't eat veal on principle, so used regular ground beef instead. Don't know if it was one of those changes, but after the initial 2 hours simmering, there was still a lot of liquid to boil off. I increased the heat for the last hour, stirring frequently, and cooked off about 2 inches of liquid from the pot. This isn't a complaint by any means, I'm sure the extra cooking time allowed the flavors to meld into something wonderful. Just an observation. Thanks for another winner, Kittencal! My whole family knows that when I say it's a Kittencal recipe they should expect greatness!
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Really enjoyed this bolognese sauce. I had 600g of pork and veal mince so slightly lessened the remaining ingredients and converted to grams and mls. I added chilli flakes instead of red pepper and omitted the cream. I served with casarecce siciliane pasta and warm crusty olive batard. Thanks for posting from Melbourne, Australia
