Recipe

Pasta Bolognese Recipe

Add Step-by-Step Photos	Chez_jim / All my dishes 1 year, 12 months ago A great authentic bolognese recipe that's been in my family for years Prep:20m Cook:90m Servings:6	Chez_jim
	italian pasta

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Ingredients

2 T olive oil

1 med. onion, chopped

1 lb. ground beef

1 small carrot, diced

1 stalk celery, diced

1 cup dry white wine

1/2 cup milk

1/8 t nutmeg

1 small can crushed tomatoes

1 cup beef broth

3 T tomato paste

1 t salt

1 t basil

1/2 t thyme

1/8 t pepper

1 bay leaf

Directions

heat oil in 12-inch non-stick skillet over med. heat. add onion and saute 5 minutes. add beef and cook for about 5 more minutes. stir in carrot and celery and cook 5 minutes. stir in wine and cook until evaporated, about 5 minutes. stir in milk and nutmeg; reduce heat to medium-low and cook until milk is evaporated, about 5 minutes. add remaining ingredients and simmer uncovered 1 to 1 1/2 hours.

serve with your favorite pasta and lots of parmesan cheese!

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Comments

henrie 1 year, 12 months ago said:
Bookmarking this to try, thanks for sharing your recipe.

myrna 1 year, 12 months ago said:
This looks classic. my husband will love it!

missamberlee 1 year, 12 months ago said:
I dont eat red meat but I bet this would be good with ground turkey.

trigger 1 year, 9 months ago said:
The recipes that have been handed down for centuries are usually better than the gourmet creations of the same name.

Michael

kathye 1 year, 7 months ago said:
Love the authentic recipes...thanks for sharing! You got my 5

justjakesmom 1 year, 2 months ago said:
I made this last night and it was delicious! The only thing I did different was use red wine instead of white (cause I had) and had a whole lot of fresh basil that I chopped finely and added, also some chopped fresh mushrooms, but other than that followed to a tee and will be making again. Thanks Jim!

dond 10 months ago said:
I'm curious about one thing. You don't add the carrot and celery until after you sauté the meat. I generally sauté all of the vegetables at one time. Any reason for this? Also, with my recipe, I omit the tomatoes, but add a bit more tomato paste. I guess this is largely a matter of taste. Although I prefer white wine in this recipe, if all I have is red, that's what goes in. Italian cooking leaves a lot of room for improvisation, no?

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