Bolognese

This is probably my husband’s favorite dish that I make.  He seriously makes a fool out of himself when I serve this.  And I love every second of it. : )  There is nothing like seeing your family savor every bite of a meal.  Happy and content.  I make a big batch of this so I have it on hand in the freezer when needed for a seriously good quick dinner.   And I know with school starting back up, many of you are looking for some extra satisfying dinners with minimal effort. 
I’ll be sharing more recipes for using this sauce this week, so make sure to check back for that!  At the bottom I’m including directions for a small batch as well.  Usually you would use white wine when making this sauce, but since we don’t drink alcohol I don’t cook with it either, so I use all chicken stock in it’s place.  I don’t think you miss it at all.
LARGE BATCH BOLOGNESE SAUCE
Recipe by My Stained Apron

3 T olive oil

6 chopped onions (about 6 cups)
9 shredded carrots (or chopped)
18 cloves garlic, minced
3 lbs ground beef
3 lbs ground pork or Italian sausage
3 (6 oz) cans tomato paste
3 cups chicken stock
one #10 can of crushed tomatoes (or three 28 oz cans)
salt and pepper, to taste
Saute onions, carrots, and garlic in the olive oil.  Let cook and soften while you cook meat.
In another pan, brown meat in batches, then add to pot with vegetables.
Add tomato paste and incorporate well.
Add chicken stock, then crushed tomatoes.
Simmer on stove for 1 to 3 hours.  Add salt and pepper to taste.
I then separate into 7 freezer-safe quart containers.  Label and freeze.
To serve: Heat in a pot, add 1/2 to 1 cup milk depending on personal preference.
Toss with noodles. Sprinkle on some fresh basil if desired.
SMALL BATCH BOLOGNESE
1 T olive oil
2 onions, chopped
3 carrots, shredded
6 cloves garlic, minced
1 lb ground pork or Italian sausage
1 lb ground beef
6 oz can tomato paste
1 cup chicken stock
1 (28 oz) can crushed tomatoes in puree
salt and pepper, to taste
1 cup milk
Saute onions, carrots, and garlic in olive oil.  Cook for about 5 minutes, until softened.  Add meat and cook until browned and no longer pink.  Stir in tomato paste.  Cook for a minute.  Add chicken stock and crushed tomatoes.  Let simmer for 1 to 3 hours for flavors to marry.  Season with salt and pepper.  Just before serving add milk and warm through.  You can use this to make 2 meals, depending on the size of your family.
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Comments

  1. love your site :0) thank you for taking the time to put this together. I accidentally came across it while looking for recipes to incorporate into a homeschool class for my son. :0) I am glad I did.

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