Bolognese Sauce

With this meaty ragu stored in your freezer, you can have a hearty pasta meal in minutes. This recipe makes 2 quarts of sauce, enough for 2 to 2 1/2 pounds of pasta.

  • Prep:
  • Total Time:
  • Servings: 12
Bolognese Sauce

Source: Everyday Food, December 2003

Ingredients

  • 2 strips bacon, finely chopped
  • 2 medium onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large carrot, finely chopped
  • 6 garlic cloves, minced
  • 2 pounds ground beef chuck
  • Coarse salt and ground pepper
  • 2 cups milk
  • Pinch of ground nutmeg
  • 1 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes in puree

Directions

  1. In a Dutch oven, cook bacon, onions, celery, carrot, and garlic over medium heat, stirring occasionally, until softened, about 8 minutes.

  2. Add beef; season with salt and pepper. Cook, stirring and breaking up meat with a spoon, until browned, 8 to 10 minutes.

  3. Raise heat to high. Add milk and nutmeg; cook, stirring frequently, until milk has evaporated, 6 to 8 minutes. Add wine; cook, stirring frequently, until wine has evaporated, 6 to 8 minutes.

  4. Stir tomatoes into beef mixture; simmer gently over medium-low heat, stirring occasionally and adding water as needed to prevent sauce from becoming too dry (1 1/2 to 2 cups total), until sauce is thick and beef is very tender, about 2 hours. Season with salt and pepper.

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