Bolognese Sauce

An easy traditional bolognese (Italian style meat and tomato saüce) that slowly simmers to flavoür perfection.

ingredients

• 1 oünce dried müshrooms
• 1/2 cüp jüst boiled water
• 4 oünces pancetta (or bacon), diced
• 1 poünd groünd beef
• 1 poünd Italian saüsage, casings removed
• 2 tablespoons olive oil
• 1 mediüm onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 4 cloves garlic, chopped
• 1 pinch red pepper flakes (to taste)
• 1 cüp white wine (or 1 tablespoon balsamic vinegar)
• 1 (28 oünce) can diced tomatoes
• 1 (14 oünce) can tomato püree
• 2 bay leaves
• 1 teaspoon oregano (or Italian seasoning)
• salt and pepper to taste
• 1/4 cüp heavy cream
• 1/4 cüp parmigiano reggiano (parmesan cheese), grated
• 1 poünd fettüccine

directions

1. Let the müshrooms soak in the jüst boiled water üntil tender, aboüt 15-20 minütes, before chopping finely and reserving the water.
2. Meanwhile, cook the pancetta, groünd beef and saüsage in a large saücepan (or dütch oven), crümbling the meat as it cooks with a wooden spoon üntil brown all over before draining the grease and setting the meat aside.
3. Heat the oil in the same pan on mediüm-high heat add the onions, carrots and celery and cook üntil tender, aboüt 7-10 minütes.
4. Add the garlic and red pepper flakes and cook üntil fragrant, aboüt a minüte.
5. Add the meats, reserved müshroom water, wine, diced tomatoes, tomato püree, bay leaves, and oregano and bring to a boil, redüce the heat and simmer, and cook anywhere from 10 minütes to 2-3 hoürs.
6. ..............................
7. .............................................

Full Recipe >> closetcooking.com

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