Nutritional Tips From Audrey
In America we tend to open a jar of sauce and pour on our pasta, this recipe takes a bit more time but transforms the ordinary into extraordinary. A Bolganese sauce should be a meat sauce with a little tomato, just like in Italy. We tend to eat sauce that is tomato with a little meat. Served with garlic bread and a salad and you have a feast!
Heat Large stock pan and then add olive oil and butter, as soon as it melts, add celery, carrots and onions, until onions are soft. Stir occasionally, this will take approximately five minutes.
Add Bacon or Pancetta and cook until fat is rendered, about five minutes. Then add minced garlic cloves and ground meats. Cook for three to four minutes, stirring occasionally.
Add a pinch of salt and pepper to meat and red pepper flakes to taste(go easy). Cook for five minutes and then add tomato paste. Cook until meat is browned.
Add splash of white wine, cook for two minutes and then add Beef Stock, Tomatoes, Basil and Oregano. Cover and simmer on low for 30 minutes (longer if you would like). If sauce is too thick you can add a splash more beef stock or up to ½ Cup water. Stir Occasionally.
While Sauce is simmering, cook pasta according to directions.
When you remove the sauce from the heat and right before you serve add 2 Tbl butter to the sauce, this adds a creaminess and richness to the sauce and makes a big difference.
Serve Sauce on Pasta, sprinkled liberally with Parmesan Cheese and Parsley.
Ingredients
Directions
Heat Large stock pan and then add olive oil and butter, as soon as it melts, add celery, carrots and onions, until onions are soft. Stir occasionally, this will take approximately five minutes.
Add Bacon or Pancetta and cook until fat is rendered, about five minutes. Then add minced garlic cloves and ground meats. Cook for three to four minutes, stirring occasionally.
Add a pinch of salt and pepper to meat and red pepper flakes to taste(go easy). Cook for five minutes and then add tomato paste. Cook until meat is browned.
Add splash of white wine, cook for two minutes and then add Beef Stock, Tomatoes, Basil and Oregano. Cover and simmer on low for 30 minutes (longer if you would like). If sauce is too thick you can add a splash more beef stock or up to ½ Cup water. Stir Occasionally.
While Sauce is simmering, cook pasta according to directions.
When you remove the sauce from the heat and right before you serve add 2 Tbl butter to the sauce, this adds a creaminess and richness to the sauce and makes a big difference.
Serve Sauce on Pasta, sprinkled liberally with Parmesan Cheese and Parsley.