Dads Bolognese Meat Sauce Recipes

Steps:

• Heat a large skillet over high heat until smoking hot. Reduce the heat to medium-high and add the oil. Add the ground beef and Italian sausage, breaking up the pieces with a wooden spoon, and cook until brown, about 10 minutes. Add the onions and garlic and saute for 3 minutes. Transfer the browned-meat mixture to a strainer and discard the fat.
• Add the heavy cream to the drippings in the skillet and cook, scraping up the brown bits with the wooden spoon, until reduced by one quarter, 2 to 3 minutes. Reserve. Transfer the meat to a large pot. Add the Pasta Sauce and heavy cream mixture, bring to a simmer and cook until the flavors have melded, about 30 minutes.
• Combine the whole peeled tomatoes, extra-virgin olive oil, basil, carrot, oregano, onion and garlic in a large saucepan and pulse with an immersion blender. Bring the sauce to a simmer and stir in the diced tomatoes, tomato paste, salt and pepper. Simmer until the carrots are tender, 20 to 30 minutes.

Steps:

• Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble very finely and set aside.n
• In a food processor, chop the carrots, onion and ham.n
• Melt butter in a large saucepan over low heat. Stir in carrot mixture and simmer for 3 to 5 minutes. Stir in cooked beef, beef broth, tomato paste, lemon zest, bay leaves, basil and nutmeg. Simmer over lowest heat, partially covered, for at least 2 hours, stirring occasionally.n
• Immediately before serving, stir in cream and mix well.n

Steps:

• Add pasta in a large pot with salty boiling water and cook according to instruction.
• In a large skillet over medium, heat oil. Add onion and sauté for 3 minutes. Add red pepper and sauté for another 3 minutes. Add garlic, rosemary and sage; sauté for 5 minutes.
• Add meats and cook until brown; season with pepper and garlic salt. Add red wine and reduce liquid/fat until almost gone. Add sauce and season with oregano, Italian seasoning, chili flakes and more pepper.
• Simmer sauce on low heat for 20 minutes. Toss cooked pasta; sprinkle with cheese and parsley.

Steps:

• Warm olive oil in large pot over high heat.
• Add the beef chuck and pork butt, cut into 1" chunks.
• Brown the meat on all sides, cooking about 5 minutes.
• If you don't have a large enough pot, brown the meat in batches.
• Remove the meat from the pot and set aside.
• Add onion to the pot and cook for 1 minute.
• Then add the celery, mushrooms, carrots and green peppers.
• Cook for a couple of minutes until the vegetables start getting soft.
• Add the garlic, red chili flakes, rosemary, oregano, basil and thyme.
• Add the red wine.
• A full bodied wine like Cabernet Sauvignon works best.
• Bring the wine to a boil and let it reduce for 2 minutes.
• Add the browned meat back into the pot, along with the tomato baste and beef broth.
• Add the pear tomatoes with their juice.
• Reduce the heat to medium low to low and simmer for 2 hours, stirring often.
• The meat should be very tender and the sauce very thick.
• After 2 hours of simmering, break apart the meat with a spoon and add the milk.
• Cook for 5 more minutes.
• Season with salt if necessary.
• Makes 12 cups, but the extra sauce can be frozen for up to 3 months.
• Serve over your favorite pasta.

Steps:

• Heat the butter and oil in a heavy saucepan.
• Add the onion, and cook over moderate heat for 3-4 minutes.
• Add the bacon and cook until the onion is translucent.
• Stir in the carrot, celery and garlic.
• Cook 3-4 minutes more.
• Add the beef and crumble it into the vegetables with a fork.
• Stir until the meat loses its red color.
• Season with salt and pepper.
• Pour in the wine, raise the heat slightly, and cook until the liquid evaporates, 3-4 minutes.
• Add the milk and cook until it evaporates.
• Stir in the tomatoes with their juice, and the herbs.
• Bring the sauce to a boil.
• Reduce the heat to low, and simmer, uncovered for 1 1/2-2 hours, stirring occasionally.
• Serve over pasta.