Bolognese Sauce

5:39 AM

I am still on the search for the best spaghetti recipe since I am terrible at making it on my own.  I found this recipe at, and the reviews were pretty darn good - and rightfully so!  I followed the recipe as written except using crushed tomatoes since everyone in my house seems to gag at the sight of cooked tomatoes.  I wonder what they would say if I told them there are carrots in their sauce, hehe...I'll just keep that to myself.  This was a very, very good sauce and I'm excited to see how great the leftovers will be since spaghetti, in my opinion, is better the next day.  As great as this was, this still isn't quite the eyes-roll-into-the-back-of-the-head good, but its definitely a keeper, especially since its not an all-day recipe - you just need an hour of simmering.  Until I find the ultimate recipe, this will be my go-to recipe for spaghetti sauce :)

Bolognese Sauce
Serves 8

2 tablespoons olive oil
4 slices bacon, cut into 1/2 inch pieces
1 large onion, minced
1 clove garlic, minced
1 pound lean ground beef
1/2 pound ground pork
1/2 pound fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 (28 ounce) can Italian plum tomatoes
6 ounces tomato sauce
1/2 cup dry white wine
1/2 cup chicken stock
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper, to taste
1 pound pasta

1.  In a large skillet, warm oil over medium heat and sauté bacon, onion and garlic until bacon is browned and crisp; set aside.

2.  In large saucepan, brown beef and pork. Drain off excess fat. Stir in bacon mixture, mushrooms, carrots, celery, tomatoes, tomato sauce, wine, stock, basil, oregano, salt and pepper to saucepan. Cover, reduce heat and simmer one hour, stirring occasionally.

3.  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

4.  Serve sauce over hot pasta.

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