BOLOGNESE sauce

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BOLOGNESE sauce

For: 6 people
Difficulty: Easy
Cost: Medium

Preparation time: 15 minutes
Cooking time: 45 minutes

A rich and creamy sauce as desired.
This classic sauce is probably the best known and that which exists in the largest number of versions.
Perfect for a meal with friends during a chilly winter evening.

Bologuese sauce on pasta

plum tomatoes 2 cans of 1.6 liters (56 ounces)
olive oil 45 ml. (3 tablespoons)
pancetta or bacon, finely chopped 8 slices
Mid-lean ground pork 115 gr. (1 / 4 pound)
Mid-lean ground beef 115 gr. (1 / 4 pound)
ground veal 115 gr. (1 / 4 pound)
chopped onions 250 ml. (1 cup)
chopped carrots or finely grated 250 ml. (1 cup)
dry red wine 250 ml. (1 cup)
cream 35% 250 ml. (1 cup)
salt and pepper to taste

1 – Purée the tomatoes with their juice and leave aside.
2 – In a large heavy bottomed pot, heat oil over medium heat.
3 – Add the pancetta / bacon and sauté for medium golden brown (5-6 minutes).
4 – Add the pork, beef and veal, separate the meat for an even cooking.
5 – Sauté the meat until brown (5-6 minutes).
6 – Add the onions and carrots. Cook 4-5 minutes to soften vegetables.
7 – Add the red wine, stirring constantly and scraping the bottom of the saucepan.
8 – Reduce the liquid for 5-6 minutes (halving).
9 – Stirring constantly, add the tomatoes and cream.
10 – Reduce heat and add salt and pepper.
11 – Simmer 30 minutes to obtain a nice uniform red very dark sauce.
12 – Pour hot pasta into the sauce and stir so that the pasta is well coated with sauce.
13 – Serve immediately

2 Comments

  1. Comment by Patty:

    can you can this sauce?

  2. Comment by Francois:

    Of Course, this sauce can easely be canned.
    Since it is a meat sauce you must use a pressure canner for safe results. (meats must always be canned under pressure)
    Recommended process is: 20 minutes under 11 pound of pressure
    Our free canning guide will provide all the steps to follow for a safe and easy canning.