A simple Bolognese recipe for excellent chunky pasta sauce with beef, pork, lots of vegetables, and tons of flavor.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 piece (minced)
- slices bacon: 4 piece (cut into 1/2 inch pieces)
- clove garlic: 1 piece (minced)
- lean ground beef: 1 pound
- ground pork: 0.5 pound
- Italian plum tomatoes: 1 can (28 ounce can)
- mushrooms: 0.5 pound (sliced, fresh)
- ounces tomato sauce: 6 piece
- carrots: 2 piece (shredded)
- stalk celery: 1 piece (chopped)
- dry white wine: 0.5 cup
- chicken stock: 0.5 cup
- basil: 0.5 tsp (dried)
- oregano: 0.5 tsp (dried)
- salt and pepper: (to taste)
- pasta: 1 pound
Metric Conversion
Stages of cooking
-
Warm oil in a large skillet over medium heat. Sauté onion, bacon, and garlic in hot oil until bacon is browned and crisp, about 10 minutes. Use a slotted spoon to transfer bacon mixture to a paper towel-lined plate to drain; set aside.
-
Place the same large skillet over medium-high heat. Cook and stir ground beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
-
Stir bacon mixture, tomatoes, mushrooms, tomato sauce, carrots, celery, wine, stock, basil, oregano, salt, and pepper into meat mixture. Bring to a boil. Cover, reduce heat, and simmer sauce for 1 hour, stirring occasionally.
-
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook in boiling water until al dente, 8 to 10 minutes; drain.
-
Serve sauce over hot pasta. Allrecipes Magazine
