So the first time I ever had this type of sauce was at my sister-in-law's house a few months ago and it was delicious! It's a sauce that rather than depending upon tomatoes as the main act with the meat as the supporting role, the meat is the main ingredient with the tomatoes an added addition. Yesterday I was thinking about the bolognese sauce and decided that I wanted to attempt to make it myself. I quickly looked up some recipes on allrecipes.com and then went out and bought my ingredients. Often I just use other recipes as a place to start. After changing a few of the ingredients and adjusting some of the steps in the preparation I was ready to begin. Then when I was about to start making it this afternoon I remembered... I have an Italian cookbook! I looked up their recipe and followed some of their directions too. SO, this is a recipe collaboration from my cookbook, Allrecipes, and my head. I must say, I thought it turned out amazing! I'm sitting here contemplating whether I should go get a midnight snack of just the sauce...but I won't, because I need to have that as one of our dinners this week. Leftovers are lifesavers on busy week nights! However we must note that the wine made all the difference! My Italian cookbook said they tried several different versions using chicken stock, white wine and red wine and that the white wine was their favorite for a basic bolognese sauce. This time around I used white but I may have to try the red at some point when I'm feeling a little adventurous...after all 3 hours is a long time to take a chance on something...lol..but if you try this recipe you won't be disappointed!
4 slices bacon chopped
1 lb. meatloaf mix (beef, veal, pork)
1 T butter
1 sweet onion diced
1 stalk celery, finely chopped
2 large carrots, peeled and finely chopped
1 package button mushrooms, finely chopped
1 cup milk
1 cup white wine (I used Riesling)
2 cans stewed tomatoes
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
In a large pot cook the chopped bacon till crisp.
Remove from pot to drain. Set aside.
Add the butter, onion, celery, and carrots and sauté until soft but don't let them turn brown.
Add the meatloaf mixture, salt, oregano, and basil.I found this in the grocery store premixed. Otherwise it's a combination of ground veal, pork and beef.
Once the meat is nearly cooked add the milk and bring to a boil. Reduce heat to low and simmer 15 minutes. Next add the wine and simmer another 15 minutes.
Finally, add the tomatoes, bacon, and mushrooms making sure to break up the tomatoes in the pot. Simmer on low for 3 hours. Serve over pasta and top with grated Parmesan cheese enjoy!
If I have leftover pasta I usually will store it in a Ziploc bag in the fridge. When you are ready to eat it then put in a pot of boiling water for 10 seconds.