Bolognese Sauce

Bolognese is a classic meat-based Italian sauce. This sauce can be used in a variety of ways, such as in a lasagna or on top of fettucini noodles. Bolognese is a thicker cream-based sauce compared to the classic meat sauce. Next time you make a meat sauce, try this one and you may never go back to your original sauce. For best flavor, make the sauce 1-2 days ahead and reheat before serving. Recipe courtesy of Betty Crocker.

Pull Together:

• 2 tablespoons olive oil

• 1 tablespoon butter

• 2 medium carrots finely chopped

• 1 stalk of celery finely chopped

• 1 medium onion finely chopped

• 2 cloves garlic finely chopped

• 1 lb lean ground beef

• 1/4 cup chopped bacon

• 1/2 cup dry red wine

• 3 cans (28 oz) whole tomatoes drained

• 1 teaspoon dried oregano leaves

• 1/2 teaspoon pepper

• 1/2 cup milk

Steps to Follow:

1. In a 12-inch skillet, heat oil, and butter over medium-high heat. Add carrots, celery, onion, and garlic; cook, stirring frequently until crisp and tender. Stir in beef and bacon. Cook 8-10 minutes, stirring occasionally until beef is thoroughly cooked; drain.

2. Stir in wine. Heat to boiling; reduce heat to low. Simmer uncovered until the wine has evaporated. Stir in tomatoes, oregano, and pepper. Heat to boiling; reduce heat to low. Cover and simmer 45 minutes. Remove from heat; stir in milk.

3. Use sauce once milk is incorporated, or cover and refrigerate up to 48 hours.

Side Notes:

• Beef broth can be used instead of wine.

• Heavy cream can be a substitute for milk.

• Play around with seasoning to make it your own.