Bolognese Sauce

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

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