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

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.