Bolognese Sauce

Name: Bolognese Sauce
Yield: 8 portions; enough for 2 pounds spaghetti
Ingredients: 4 cloves garlic; 1 tablespoon unbleached all-purpose flour; ½ cup homemade beef stock or canned broth; 1 tablespoon dried marjoram; 1 tablespoon dried oregano; Salt and freshly ground black pepper, to taste; 1 tablespoon dried basil; ¼ teaspoon ground nutmeg; 3 tablespoons tomato paste; 3 pounds (48 ounces) canned plum tomatoes, with their juice; 1 tablespoon olive oil; 1 ounce dried cèpes or porcini mushrooms; 3 tablespoons unsalted butter; 1 pound ground beef; ½ cup chopped carrot; ½ cup Chopped celery; 1 cup Chopped onion; 8 ounces prosciutto, cut into julienne; ½ cup Chopped green bell pepper; 1 cup dry red wine; ½ cup slivered fresh basil leaves; 2 tablespoons minced garlic; ½ cup Chopped fresh Italian (flat-leaf) parsley

Preparation info

8
portions; enough for 2 pounds spaghetti

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The traditional Bolognese sauce is most often made with ground beef, veal, or pork, and with a few chicken livers added for flavoring. And in Italy, the women get up early to put this sauce on the stove for a good, long simmer. Now with a much quicker cooking time and updated ingredients, it’s become a New Basics favorite.

Ingredients

Sauce

Ingredients

Method