Bolognese Sauce
I typically make a fresh batch of my Bolognese Sauce every weekend. I like to serve it with rigatoni because the meat sauce finds its way into the tubes and gives you a nice bite.
INGREDIENTS
1 Pound Ground Veal
1 Pound Ground Beef
1 Pound Ground Pork
1/2 Cup Olive Oil
4 Garlic Cloves (Minced)
1/2 Cup Diced Carrots
1/2 Cup Diced Onions
1/2 Cup Diced Celery
1 Bay Leaf
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Tablespoon Chopped Rosemary
1 Tablespoon Chopped Sage
1 Cup Red Wine
3 Cups Tomato Sauce
In large-size heavy pot add olive oil, garlic, veal, beef, and pork. Cook over a high heat 10 minutes until meat is browned. Add carrots, onions, celery, bay leaf, kosher salt, pepper, rosemary, sage, and red wine. Continue to cook over high heat 5 minutes until wine is reduced. Add tomato sauce and cook over medium-low heat 30 minutes.
Remove from heat and serve over pasta of your choice.
Serves 4
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 75 Minutes
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
