BOLOGNESE SAUCE RECIPE

Everybody needs the simplest Bolognese sauce in their recipe repertoire and this is often it! This Bolognese recipe is rich, warm and bursting with a posh layer of flavor but on your desk in but an hour and most of the time it's hand-off boiling!

You can serve the Bolognese sauce with spaghetti, Pappardelle or other favorite pasta or use it to form manicotti, lasagna, etc. This Bolognese sauce makes a generous amount so it's perfect to form a front and freeze for later (instructions included) or to share with a lover . I've also included some shortcuts to chop your prep time right down to minutes – literally!

BOLOGNESE SAUCE RECIPE

Bolognese is perhaps the foremost popular Italian recipe in America, with the exception of pizzas, and recipes I made quite the other recipe! This rich, saucy, meat sauce is my main food . It's perfect for composing on some pasta once you don't need to travel all out and make the planet the simplest lasagna or Manicotti, and you continue to get a pampering result.

So, despite the summer, I had to share this Bolognese pasta recipe with you because I crave it all summer, autumn, winter, and old spring.

The end result's the simplest Bolognese sauce in my humble opinion – divine entertaining, highly satisfying, amazingly rich, amazingly flavorful,-worthy recipes of your Binder, deserve the corporate , and most significantly , well worth some time . I hope you wish this Bolognese recipe the maximum amount as we are!

INGREDIENTS:

• 1 pound mild Italian sausage bulk or casings removed (may substitute beef)
• 1 pound lean ground beef
• 1 medium yellow onion
• 1 carrot
• 1 stalk celery
• 6-8 garlic cloves minced
• 1/2-1 teaspoon red pepper flakes
• 1 28 oz. can crushed tomatoes
• 1 15 oz. can tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon balsamic vinegar
• 1/4 cup water
• 1 tablespoon dried parsley
• 2 teaspoons chicken bouillon
• 1 1/2 teaspoons dried oregano
• 1 tsp EACH salt, sugar plus more to taste
• 1/2 tsp EACH dried thyme, pepper
• 1 bay leaf

ADD LATER

• 1/4 cup chopped basil or 1 TBS dried added with other spices
• 1/4 cup heavy cream
• freshly grated Parmesan cheese for serving
• Pasta
• 1 pound Pasta optional

ADD LATER

• Freshly grated Parmesan cheese for serving
• Bolognese Sauce

INSTRUCTIONS:

1. Roughly chop onion, celery, and carrot just so they fit in your food processor. Pulse until finely chopped (about 12 pulses), or chop by hand.
2. In a Dutch oven, brown ground beef, sausage and onion/celery/carrots over medium heat. Add garlic and red pepper flakes and cook 30 more seconds. Drain grease.
3. Add all remaining sauce ingredients EXCEPT fresh basil and heavy cream and bring to a simmer (add dried basil at this time if using). Simmer uncovered over low heat for 30-45 minutes, stirring occasionally until reduced and thickened to desired consistency. Stir more often towards the end of cooking so Bolognese doesn’t burn.
4. Stir in heavy cream and fresh basil and cook an additional 3 minutes. Taste and season with additional salt, pepper, sugar or red pepper flakes to taste (I like more salt). Serve with pasta and plenty of freshly grated Parmesan cheese.

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