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Bolognese Sauce

This is an excellent chunky pasta sauce with beef, pancetta, lots of vegetables and tons of flavors. I usually freeze any unused portions for later use. This Bolognese or ragu sauce is a very satisfying and hearty sauce that I use on any pasta I happen to have in my pantry. I have tried making several different Bolognese sauces, and this is by far the best and most flavorful. It takes a while to make, but the result is well worth the effort and time. It actually tastes better the second or third day. Enjoy!

IngredientsBolognese Sauce

2 tbsp olive oil

1 large yellow onion, chopped

1 large carrot, chopped

1 celery stick, chopped

2 cloves of garlic, minced

1 lb ground lean beef

6 ounces pancetta, diced

2 cups (16 ounces) beef stock, canned or home made

1 1/2 cup red wine (12 ounces)

2 (13 1/2 oz) cans crushed tomatoes

2 tbsp fresh parsley, chopped

1 tsp basil, dry

1 tsp oregano, dry (optional)

2 tsp sugar

salt and black pepper


1. Heat the 2 tbsp olive oil in a large pan and add the onion, carrots, and celery. Cook over low heat for about 8-10 minutes until soft.

2. Add the garlic and cook for 1 minute. Increase the heat slightly, add the beef and the pancetta and break up any lumps of meat with a fork as it cooks.

3. Pour in the beef stock, the wine, the two cans of tomatoes, the parsley, basil, oregano and the sugar. Mix very well.

4. Bring everything to a boil, then reduce the heat and simmer uncovered for 1 1/2 hours, stirring occasionally, until reduced and thickened. Season to taste and serve over spaghetti.




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