Country-Style Bolognese Sauce

Recipe Ingredients

1/4 lb	113g / 4oz	Bacon - chopped
1 lb	454g / 16oz	Onion - finely chopped (medium)
6		Garlic - finely chopped/crush
1		Celery stalk - finely chopped
1		Carrot - finely chopped (medium)
3 tablespoons	45ml	Olive oil
1 lb	454g / 16oz	Lean - ground beef
1 cup	237ml	Chicken or beef broth - (canned consomme is
1 cup	237ml	Dry white wine
4 cups	250g / 8.8oz	Canned peeled Italian tomatoes - roughly cut, undrain
1		Tomato paste
1 teaspoon	5ml	Salt
		Freshly ground pepper
1 tablespoon	15ml	Oregano
1		Red pepper flakes
1/4 teaspoon	1.3ml	Nutmeg - freshly grated

Recipe Instructions

In a small skillet or frypan, fry the bacon. Drain off the fat as it accumulates in the pan. Remove from skillet when bacon is leathery but not yet crisp. Distribute bacon on one or two paper towels, roll them up, and give them a good squeeze so the paper absorbs most of the remaining bacon fat. Set aside. Heat the oil in a deep, heavy non-aluminum kettle (an enameled cast iron casserole or large skillet will do) and add the vegetables. Cook, stirring, over low heat until the onions are translucent and the vegetables are softened. Add the beef, using a wooden spoon to break up any lumps. Cook only until the meat loses its raw red color. Do not let it brown. Add the cooked bacon, broth, and wine, raise the heat, and cook until the sauce thickens a little. Add the tomatoes, tomato paste, salt, pepper, oregano, pepper flakes, and nutmeg, and stir well. Taste and adjust the seasonings. When the sauce begins to bubble, lower the heat and simmer very slowly, partly covered, for about 4 hours. Stir occasionally to prevent sticking. Before serving, taste again for seasoning and adjust.

This sauce freezes well and keeps for about a week in the refrigerator. If you cannot find lean ground beef, pick out a round steak or some sirloin and have the butcher trim and grind it for you.

Source:
Mario Batali

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