I always have a hard time deciding what type of sauce to serve with my pasta. Should it be red sauce? White sauce? Meat sauce? Ahh, I never know. That is why I was thrilled when I discovered bolognesse sauce. It is SO hearty and totally full of ground beef and meat. Served over spaghetti or fettuccini, it is just delightful. It is honestly almost like a bowl of chili was spread over my fettuccini and I cannot complain.
It was just delicious! Check out what our friends over at Just a Little Bit Of Bacon had to say about this:
“Rich and complex are the words for this sauce! Get ready to have a pot of meat sauce bubbling away on the stove for an afternoon because it is completely and totally worth it. Take it from this Italian-American girl, here is the Bolognese sauce you need in your life.”
Ohh yes, I certainly agree! This is so amazing to have sizzling away because it will smell up your home beautifully!
Ingredients
1 tbsp Land O’ Lakes unsalted butter
1 tsp kosher salt
1/2 cup minced white onion
1/2 cup minced carrots
6 cloves garlic minced
1 1/2 lb ground meat either all beef or a mix
1 tsp oregano
2 cups McArthur whole milk
2 cups white wine
2-28 oz can crushed tomatoes
1-28 oz can whole tomatoes pureed in the blender
toppings: basil, parsley, parmesan cheese
Instructions
Heat the butter in a large pot over medium-low heat. Add the salt, onion, and carrots. Saute for 5 minutes, or until just starting to get soft and golden. Add the garlic; saute for 30 seconds. Add the meat and oregano. Cook the meat, breaking it up as you go into small pieces, until there is almost no red left, about 10 minutes.
Add the milk. Increase the heat to medium-high and bring it to boil, then reduce the heat so that it maintains a gentle boil (the milk should be bubbling but in no danger of burning or boiling over). Cook the milk down for 20-30 minutes.
Add the wine. Again increase the heat to bring it to a boil and then lower the heat to maintain a gentle boil. Cook the wine down for 20-30 minutes.
Add the pureed whole tomatoes and crushed tomatoes. Bring to a simmer and then lower the heat so that the sauce is just occasionally bubbling. At this point you can leave it on the stove on very low heat (I usually move it to a small burner on low) or put it in the oven at 325F, either way with the pot uncovered so the sauce will cook down. Simmer the sauce for 4-5 hours, stirring occasionally.
Serve with a wide pasta such as pappardelle or fettuccine and top with parmesan cheese, basil, and parsley.
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Quick Tip: This also goes well with ground turkey instead of beef
Thanks again to Just a Little Bit Of Bacon for this amazing recipe.