|Bacon & Onion|
1/2 large onion, chopped
4 cloves garlic, minced
1 carrot, finely diced
2 stalks celery, finely diced
1 lb. ground beef
salt and pepper, to taste
1/3 tsp. nutmeg
15 oz. canned diced tomatoes
3/4 c. dry red wine (I used Gnarly Head Authentic Red)
1 c. beef stock, with a possibility of more later
1/8 c. milk
thyme and oregano, to taste
1/3 c. Parmesan
In a pot over medium heat, melt the butter and add in the bacon. Cook the bacon until almost crispy.
Add in the onion. After a few minutes, add in the garlic, carrot, and celery. Stir to combine. Cook until the onion is soft and begins to carmelize. Stir often. This takes about 15 minutes.
Then add in the tomatoes, wine, stock, milk, thyme, and oregano. Stir to combine it all.
Cover and bring to a slow simmer.
Simmer for 3 hours, stirring occasionally. If your sauce is simmering too much, you may need to add more stock. After 2 hours, I added about 1/2 c. more stock.
|Dinner is Served|
After 3 hours, the liquid should be almost all gone, and the meat sauce should be thick. And delicious. Add in the parmesan. Stir to combine.
Serve over your cooked spaghetti (or whatever kind of pasta you want to use).
Here's a link to the recipe I adapted: http://www.rockrecipes.com/best-bolognese-sauce/