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Bolognese Sauce

From the kitchen of Kathy Absher


2 T. olive oil, divided
¼ pound pancetta, chopped
¼ pound hot Italian Sausage
¼ pound sweet Italian Sausage
½ pound ground beef
½ pound ground veal
½ t. ground allspice
1 carrot, peeled and finely chopped
1 medium yellow onion, peeled and finely chopped
4 garlic cloves, crushed
½ cup dry red wine
1 cup beef stock
1 -28 oz. can crushed tomatoes  (San Marzano brand only (at Tacoma Boys))
¼ cup chopped flat leaf parsley


*Heat 1 T. olive oil in large skillet (medium-high heat).  Add the pancetta and both sausages crumbling the sausages while cooking)  Cook through and then with a slotted spoon remove from pan.  To the drippings, add the beef and veal.  Brown and crumble the meat into tiny bits and then season with allspice, salt and pepper.  Add the carrots, onions and garlic and cook another 5 to 6 minutes to soften the vegetables.  Add sausages and pancetta back to pan.  Drain some of the fat.  Deglaze the pan with the wine, scraping up all the bits with a spoon.  Stir in the stock and tomatoes.  Simmer over low heat until ready to serve (about a half an hour).  Stir in half of the parsley.

** Ladle sauce over Rigatoni (cooked al dente) and sprinkle with grated Romano Cheese.  Top with remaining parsley.
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