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Bolognese Sauce (Spaghetti Sauce)

Kraft Memeber Recipe
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Makes: 2 quarts of sauce Total Time: 3 hr 30 min
Category: Sauces/Marinades Sub Category: Sauces and Marinades

what you need
  • 2 strips bacon, finely chopped
  • 2 medium onions, finely chopped
  • 2 stalks celery, finely chopped
  • 1 large carrot, finely chopped
  • 6 garlic cloves, minced
  • 2 lbs. ground beef chuck
  • 2 cups milk
  • 1 cup dry white wine
  • 2 cans (28 oz. each) crushed tomatoes in puree
  • coarse salt and ground pepper
  • pinch of ground nutmeg
make it
1. In a Dutch oven, cook bacon, onions, celery, carrot, and garlic over medium heat, stirring occassionally, until softened, about 8 minutes.

2. Add beef; season with salt and pepper. Cook, stirring and breaking up meat with a spoon, until browned, 8-10 minutes.

3. Raise heat to high. Add milk and nutmeg; cook, stirring frequently, until milk has evaporated, 6-8 minutes. Add wine; cook, stirring frequently, until wine has evaporated, 6-8 minutes.

4. Stir tomatoes into beef mixture; simmer gently over medium-low heat, stirring occassionally and adding water as needed to prevent sauce from becoming too dry (1 1/2 - 2 cups total), until sauce is thick and beef is very tender, about 2 hours. Season with salt and pepper.
Sauce can be reheated in the microwave or in a saucepan on the stove (no need to thaw); add a few tablespoons of water to the pan first so the sauce doesn't stick.

You can freeze the sauce in small containers, then take out only what you need.
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