Bolognese Sauce

By Stef -


This is a good recipe and not as time-consuming as other Bolognese recipes I've seen. I took Scout to  a Harmon's cooking class a few years ago, and this is one of the recipes the chef had them make (her name was Chef Freyka). Anyway,  it gets a 7.5.

1 oz. dried porcini mushrooms I left these out and just added 1 tsp. of Trader Joes Unami mix
2 oz. pancetta I usually leave this out and add olive oil instead
1 onion, diced small
4 bay leaf
4 TBS garlic, minced
1 carrot, minced
1 lb ground beef
2 TBS dry oregano
2 TBS dried parsley
1/2 C. port wine I just use a basic red wine
4 TBS tomato paste
4 C. tomato sauce
2 BS balsamic vinegar
2 BS fresh oregano, finely chopped
2 TBS Italian parsley, finely chopped
2 TBS sugar, options I leave this out

Soak the mushrooms in water and set aside. The cook pancetta until some of the fat renders. When it's cooked but not crispy, add bay leaves and the onion. Cool onions over low heat until they are transparent and caramelized. Stir in garlic for about 1 minutes and then add the carrot and sir until the carrot is tender. Add the dry oregano and parsley, beef, some salt, and mushrooms. Mix for about 1-2 minutes. Add the wine and de-glaze the pot and then add tomato sauce and tomato paste. Cook for about 20 minutes on medium-low and then add balsamic vinegar, fresh herbs and sugar (is using) at the very end. 


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