Italian Bolognese Sauce

• portions: 15 servings
• temps actif: 20 minutes
• temps total: 3 hours 20 minutes

Ingrédients

1 tablespoons Butter

1 tablespoon Olive oil

2 Carrots (minced)

2 Celery (minced)

1 Onion (red, minced)

6 cloves Garlic (minced)

1 lb Ground Beef (higher fat)

1 lb Italian Sausage

2 cups Tomatoes (halved)

2 cans Tomato Sauce (15 oz cans)

15 oz Tomatoes (fire roasted)

1/4 cup Cream (heavy *SEE NOTE)

1/4 cup Milk

1 dash Cooking Wine (white *SEE NOTE)

Zest of 1 lemon

1 squeeze Lemon Juice

1 dash Nutmeg

2 Bay Leaves

Salt and Sepper (to taste)

Parmesan Cheese (for serving)

Instructions

Heat an oven to 425 degrees.

Place 2 Cups of fresh tomatoes on a baking sheet and drizzle with oil and salt.

Roast for 20 minutes or until soft and charred bits are appearing.

Remove the tomatoes and set aside.

Once cooled a little, blend the tomatoes in a blender to make a tomato sauce.

In a Dutch Oven , over medium high heat, add the butter and oil. Once melted, add the carrots, celery, and onion.

Saute, stirring occasionally until tender, about 5 minutes.

Add the garlic and cook for another minute.

Add the ground beef and sausage and use a meat chopper (it's only $6 and worth every penny) to ground up the meat as it's cooking.

Once the meat is cooked, drain any excess grease, then start adding all other ingredients (i.e. tomatoes, lemon zest and juice, and cream).

Stir to combine and simmer for 2-3 hours or up to an entire afternoon.

Remove the bay leaves and serve with fresh pasta and fresh parmesan cheese.

Nutrition

• Taille de portion: 1 g
• Calories: 252 kcal
• Lipides totaux: 19 g
• Graisses saturées: 7 g
• Cholestérol: 52 mg
• Sodium: 739 mg
• Glucides totaux: 9 g
• Fibres alimentaires: 2 g
• Sucres totaux: 6 g
• Protéines: 12 g