Mike's Bolognese Sauce
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 17 ingredients
- Casserole
- 6 oz Can tomato paste
- 1 tb Oregano
- 1 md Onion, diced
- 4 Slices bacon
- 1 Celery stalk, chopped
- 16 oz Can of tomato sauce
- 1/2 ts Nutmeg
- 2 tb Olive oil
- 1 c Dry white wine
- 1 ea Beef bouilion cube, in one cup boiling water
- 1 lb Hot Italian sausage
- 7 oz Can of mushrooms
- 16 oz Can of diced tomatoes
- 8 ea Cloves garlic, pressed
- Freshly ground black pepper
- Broth
Contains
CelerySulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Thanks to Julian Manders for the start to my redition of this sauce.
- In the micro, do the bacon till it is leathery and done, but not crisp. Distribute bacon on one or two paper towels, roll them up, and give them a good squeeze so the paper absorbs most of the remaining bacon fat. Set aside. Heat the oil in a deep, heavy non-aluminum kettle (an enameled cast iron casserole or large skillet will do) and add the vegetables. Cook, stirring, over low heat until the onions are translucent and the vegetables are softened. While the veges are cooking, break up the sausage and fry in a separate pan till just done. Drain off the fat. Let the sausage cool a bit, then stick in the food processor on low to break up the clumps. Now that the bacon has cooled, pull it apart in small bite sized pieces.
- To the veges, add the cooked bacon, broth and wine. Raise the heat and cook until the sauce thickens a little. Add the diced tomatoes, paste, sauce, pepper, oregano, mushrooms, ground sausage, nutmeg, and stir well.
- When the sauce begins to bubble, lower the heat and simmer very slowly, partly covered, for about 4 hours. Stir occasionally to prevent sticking. Before serving, taste for seasoning and adjust.
- I serve over rigatoni with freshly grated parmesan. A small green salad and a couple slices of sour dough spread with garlic butter and toasted under the broiler in the oven will round out the meal. Don't forget the bottle of a dry red wine. A nice Italian Chianti is in keeping with the heritage of the meal.
Plating
Cookware for this recipe
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Frying pan
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Casserole pot
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Grill or grill pan
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Food processor
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Chef's knife
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Cutting board
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Grater
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Wooden spoon
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Colander
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Kettle