Dish of Pasta with Bolognese Sauce
(click to enlarge)

Bolognese Sauce


Italian, North
Makes:
Effort:
Sched:
DoAhead:  		 4 cups
***
3-1/2 hrs
Yes		 This is a classic Italian meat sauce used for lasagna and other famous pasta dishes - shown here with linguini. Sauces with milk and/or cream are typical of northern Italy.




1
1-1/2
4
4
2
5
1-1/2
2
1
4
2-1/2
2
1/2
1/2
1/2
1/4
2
1/8
1/2
1/2
oz
oz
oz
oz
oz
oz
oz
oz
can
oz
oz
T
c
c
t
t

t
c
c
Bacon, smoked
Prosciutto
Beef, lean
Veal, lean
Pork, lean
Onion white
Carrot
Celery
Tomatoes 28oz
Mushrooms
Chicken Livers
Butter
Stock
White Wine, dry  
Salt
Pepper
Cloves
Nutmeg fresh
Water
Cream, heavy

As with many traditional recipes there are many variations, particularly in the mix of the meats. This recipe makes a lot, but it's kind of a production so you want to make it when you need a lot.

Prep   -   (1-1/4 hour)
  1. Chop BACON small.
  2. Chop PROSCIUTTO small.
  3. Chop BEEF, VEAL and PORK very small (see Note-1).
  4. Chop ONIONS, CARROTS and CELERY very small. Mix.
  5. Drain TOMATOES keeping the liquid, chop small and return to the liquid.
  6. Trim MUSHROOM stems and slice caps in half one way, then in thin slices crosswise.
  7. Chop CHICKEN LIVERS small.
Run   -   (2-1/4 hrs - 30 min work)
  1. Fry Bacon in Butter gently until softened. Add Prosciutto and fry stirring 2 minutes.
  2. Stir in Onion mix and fry stirring over moderate heat until onions are translucent.
  3. Stir in Meat mix and fry stirring over moderate heat until any exuded liquid is evaporated and and you start to get a brown fond on the pan.
  4. Stir in Stock and Wine. Raise heat slightly and cook, stirring frequently, until liquid is nearly, but not completely, gone.
  5. Stir in Tomatoes, Salt, Pepper, Cloves, grated Nutmeg and Water. Bring to a simmer and simmer covered 1 hour stirring occasionally.
  6. Stir in Mushroom, then Livers, and simmer another 10 minutes. If needed simmer uncovered to get the sauce consistency you want.
  7. Just before using stir in CREAM and bring back to a simmer.
NOTES

  1. Chopping:

      This is a serious texture issue. The best texture, by far, is from chopping with a knife, which takes about 15 minutes of work. Food processors generally produce a result that is either uneven or mush. Commercial ground meat will have too much fat. A meat grinder provides a different texture than a knife, but is probably the best solution if you are in a hurry. I suggest running the meat through once, then chop. I start by slicing the meat thin, then cutting the slices into narrow strips. I then take a bundle of strips and slice crosswise. This gives me a good start on the chopping and gives a very even result.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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