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I am looking for a good simple Bolognese sauce.

Contessa??

Thanks, G. I think a Bolognese is the easiest to make because once it's assembled it just simmers. I like to make it in a crockpot and it just does it's 'thing'. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


Bolognese Sauce, (Sugo Alla Bolognese)


Ingredients:
6 to 8 ounces (150-200 g) ground beef - it shouldn't be too lean, or the sauce will be dry
2 ounces (50 g) pancetta, minced (optional; if you omit it increase the beef)
2 tablespoons olive oil
A quarter of a medium-sized onion, minced
A half a carrot, minced
A six-inch stalk of celery, minced
1/2 cup dry red wine
3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water
Beef broth (If you don't have any, dissolve half a bouillon cube in a cup of boiling water)
A pinch of salt
A pound (500 g) of pasta.
Grated Parmigiano.

Preparation:
If you omit the pancetta you will want the full 8 ounces of meat.
If you are using it, mince it and the vegetables, and sauté them in a casserole or Dutch oven with the oil. When the onion is golden, add the ground meat and continue cooking till it's browned. (At this point you can put it in the slowcooker and add all the ingredients.) Stir in the wine and let the sauce simmer till the wine has evaporated, then add the tomatoes, a ladle of broth, and check the seasoning. Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sauce looks like it's drying out.

The sauce will improve steadily as it cooks, and if you have the time simmer it longer - as long as six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.
Buono Appetito! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> ( I think we need a wineglass emoticon! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />)

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Thanks,Contessa, This is just what I was looking for and I'm sure it is "the real thing" coming from you. I am going to make it tomorrow!!

A lot of Italian recipes simmer the cooked ground meat in milk first. No?

Sometimes I add a bit of milk or 1/2& 1/2 at the end. Approx. 2 Tbsp. Oh....and a hit of nutmeg (my secret ingredient)! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

CONTESSA!!! I can't believe you use RED MEAT in ANYTHING!
I thought you never did that! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
(and don't try to tell me you don't eat your own sauce... then I'd know you were fibbing!) <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
It's Oh soooo good though!
BTW.. your sauce is much like mine though!
I make gallons at a time... lots of tomato paste, whole plum tomatos, onions, garlic, parmesean, basil, oregano, sausage, beef, an ONE pork Chop (bone in, and all the fat)... etc, etc... and let simmer for hours...

Well....here's the deal. When I make 'his Bolognese' I'll have a marinara or something light. I do use red meat occasionally for family. Then it's my night to eat differently, which, btw, I do like! I can eat all the yummy's hubby thumbs his nose at! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> But, more often, I'll use turkey meat and turkey sausage for 'our' Bolognese. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> Shhhhh.....don't tell him! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Addendum......
Brian.....sometimes I use pancetta because it gives off a special flavor, however, I'll remove it from my portion. Sounds weird but I just can't ingest reds. It's my issue. <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" /> But, some of the flavors can't be beat, I'll admit. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I was talking about the ground beef... YOU??? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
(not the pancetta, I didn't think you would consider pancetta a red meat, but more of a gift for being Itallian!)???
ya can't pick the ground beef out! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

If it's for hubby & family it's ground beef ( I'll eat something else.) If it's hubby & moi it's ground turkey. Shhhhhhh. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
It's all about the flavor and I can make ground turkey taste almost like filet mignon! I have my secrets!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Thanks for sharing this recipe. We really enjoyed it. I think I may take an afternoon and make gallons!

i love how people post "secrets" on the internet! hope hubby is not a ttoler as well. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

Ah, sword???????? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Rofl.gif" alt="" />