Tuesday, November 3, 2009

Ragu Bolognese (Spaghetti Gravy)

1/4 Cup Olive Oil
4 T Butter
2 Large Onions, Chopped
2 Carrots, Finely Chopped
5 Stalks of Celery, Chopped
5 Garlic Cloves, Crushed
1 Lb Ground Turkey
1 Lb Ground Pork
1 Lb Ground Beef
1/2 Lb Pancetta, Finely Chopped
1 C Half & Half
1 28 oz Can Crushed Tomatoes
1 28 oz Can Tomato Sauce
3 cans Tomato Paste
3 Cubes Chicken Bouillon
1 Cup Dry White Wine

In a 8 quart stock pot, over medium heat add olive oil & butter. Add onions, carrots, celery, & garlic saute until translucent. Add turkey, pork, beef, & pancetta, brown over high heat, stirring to keep meat from sticking, will take 15 to 20 minutes. Add Half & Half and simmer until reduced, about 10 minutes. Add tomatoes, tomato paste, tomato sauce, bouillon and wine. Salt & pepper to taste. Lower heat and simmer for 2-3 hours.

Background: I usually get together with my friends Jacque and Angela to make massive amounts of this bolognese. We have 3 huge pots on the stove and we all put our two cents in to make this rich amazing sauce (or gravy as I grew up calling it). I freeze the sauce in quart size freezer bags so we can enjoy it for the next few months! Serve it over noodles, ravioli, tortellini & in lasagna. xo

2 comments:

  1. Thank you, Thank you, Thank you, Deb! I spent a lazy Sunday afternoon making your delicious bolognese sauce. I decided to only add 1/4lb grd beef to it, because the other meats had already added so much flavor to it.
    love, Virginia

    ReplyDelete
  2. Awesome! So glad you loved it! xo

    ReplyDelete