Recipe

Meat Sauce Bolognese Recipe

	Choclytcandy / All my dishes 3 months ago Lidia's Italian-American Kitchen by Lidia Mattaicchio Bastianich Prep:15m Cook:180m Servings:6	Choclytcand
	meat sauce bolognese

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Ingredients

3 tbs extra-virgin olive oil

1 medium yellow onion, minced (about 1 cup)

1 medium carrot, peeled and finely shredded (about 1/2 cup)

1/2 cup minced celery with leaves

Salt

1 lb groud beef (I used ground turkey)

1 lb ground pork

1/2 cup dry red wine

1 tbs tomato paste

3 cups canned Italian plum tomatoes (preferbly San Marzano) with their liquid, crushed

3 bay leaves

Freshly ground black pepper

4 cups hot water, or as needed

Parmigiano-Reggiano cheese, optional

Directions

Heat the olive oil in a wide 3-to-4 quart pan, or dutch oven on medium heat.

Stir in onion, carrot, and celery, season lightly with salt, and cook, stirring, until the onion is translucent, about 4 minutes.

Crumble in the ground beef (or turkey) and pork and continue cooking stirring to break up the meat, until all the liquid the meat has given off is evaporated and the meat is lightly browned, about 10 minutes.

Pour in the wine and cook, scraping the bottom of the pan, until wine is evaporated about 3 to 4 minutes. (The sauce tastes great as this point, but keep going.)

Stir in the tomato paste and cook a few minutes. Pour in the tomatoes and the bay leaves. Season with salt and pepper.

Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occassionaly, until the sauce is dense but juicy and a rich, dark-red color. (Most likely a noticeable layer of oil will float to the top toward the end of the cooking.) This will take about 2-3 hours--the longer you cook it, the better it will become. While the sauce is cooking, add the hot water as necessary to keep the meats and vegetables covered. The oil can be removed with a spoon or reincorporated in the sauce, which is what is done traditionally.

Serve with your choice of fresh or dried pasta, cooked and Parmigiano-Reggiano cheese.

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