BOLOGNESE SAUCE
Author: 
 
Ingredients
  • 2 T olive oil
  • 6 T butter
  • 1 Vidalia onion
  • Handful of whole baby carrots
  • 1.5 pounds ground beef
  • 1.5 pounds ground pork
  • 2 pounds hot Italian sausage
  • Sea salt
  • Fresh ground black pepper
  • 1 c milk
  • ¼ t ground nutmeg
  • 2 c red wine (I use a Pinot Noir)
  • 2 28 oz cans of pomodoro san marzano tomatoes
  • 2 bay leaves
  • 1 T of brown sugar
  • 1 small container of fresh mushrooms
  • 2 T Progresso™ Italian bread crumbs
  • 2 T Progresso™ Tuscany chicken broth
Instructions
  1. I start with an iron skillet and combine the mushrooms, onions & 2 T butter until the onions are translucent.
  2. Add the sausage and cut into slices.
  3. Then add the ground meats and brown.
  4. Add the milk and simmer until the milk is evaporated.
  5. Add nutmeg.
  6. Add wine and after the wine has completely evaporated pour into a crock pot or large pot
  7. Add the tomatoes and bring to a simmer.
  8. Add in carrots & sugar to counteract the acidity of the tomatoes
  9. Add bay leaves, oil and bread crumbs
  10. Add salt & pepper to taste
  11. Cook for 6 hours
  12. Cook the pasta in the Tuscany chicken broth instead of water.
Recipe by Makobi Scribe at http://makobiscribe.com/a-proper-italian-bolognese-sauce/