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[Total: 3 Average: 5/5]
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I typically make a fresh batch of my Bolognese Sauce every weekend. I like to serve it with rigatoni because the meat sauce finds its way into the tubes and gives you a nice bite.
- 1 Pound Ground Veal
- 1 Pound Ground Beef
- 1 Pound Ground Pork
- 1/2 Cup Olive Oil
- 4 Garlic Cloves (Minced)
- 1/2 Cup Diced Carrots
- 1/2 Cup Diced Onions
- 1/2 Cup Diced Celery
- 1 Bay Leaf
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- 1 Tablespoon Chopped Rosemary
- 1 Tablespoon Chopped Sage
- 1 Cup Red Wine
- 3 Cups Tomato Sauce
- In large-size heavy pot add olive oil, garlic, veal, beef, and pork. Cook over a high heat 10 minutes until meat is browned. Add carrots, onions, celery, bay leaf, kosher salt, pepper, rosemary, sage, and red wine. Continue to cook over high heat 5 minutes until wine is reduced. Add tomato sauce and cook over medium-low heat 30 minutes.
- Remove from heat and serve over pasta of your choice.
- Serves 4
- Prep Time: 30 Minutes Cook Time: 45 Minutes Total Time: 75 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved
