Bolognese Sauce

By mnhenselen

Ingredients

• Olive oil
• 1 1/2 pounds lean ground steak or use 1/2 lean beef and 1/2 ground pork
• 1 onion, chopped
• 2 stalks of celery, finely chopped
• 2 to 4 cloves garlic minced
• 2 to 3 tablespoons fresh chopped parsley - preferably the Italian Parsley
• 1 to 2 Tablespoon dried basil
• 1 tablespoon teaspoon dried oregano
• Rosemary, and fennel seed (Optional) Pinch of hot red pepper flakes
• 1/2 cup white wine
• 1/2 cup cream or milk (Optional)
• 1 cup beef or chicken broth
• 2 to 3 large cans chopped tomatoes
• salt and pepper

Details

Servings 1
Adapted from thibeaultstable.com

Preparation

Step 1

Optional: If you have a rind from a Parmesan cheese add it to the pot to simmer along with the sauce. Really enriches the sauce. Saute chopped onions and celery in olive oil until softened. Add minced garlic and cook for 1 minute. Add the meat and saute until no longer pink. (Add cream/milk if using it and simmer until it has evaporated) Add 1/2 cup white wine and simmer until wine has evaporated. Add the dried herbs and fresh parsley. Coarsely puree tomatoes and add to the pot. Add chicken broth and simmer for at least 2 hours on low heat.