BOLOGNESE

This is the famous Bolognese Sauce created by Joyce Confessore, which was the most popular choice at her restaurant. Joyce strays away from the celery and carrots that you might see in other recipes but adds pancetta (Italian bacon) to the sauce for a tantalizing taste!

4 cloves garlic (peeled and chopped)

1 small red onion (peeled and chopped)

1 lb ground chuck beef

1 lb ground pork

1/4 lb pancetta (finely chopped) ….. bacon may be substituted

2 tblsp pure olive oil

1 tblsp salt

1 1/2 cups chicken stock or broth

1/2 cup white wine (remember to use a good wine that you would drink)

5 cups base tomato sauce (recipe found in prior blog)

pinch of nutmeg

In a large stainless steel pot, saute the garlic and onion in the olive oil for about 3 minutes. Add the ground beef, ground pork, pancetta, and salt. Crush and brown the meats. Drain the grease from the meats and return the meats to the pot.

Add the chicken stock or broth, white wine, base tomato sauce, and nutmeg. Stir to combine. Bring to low boil then turn down heat to simmer. Simmer covered with a small vent for about 1 1/2 hours; stirring often.

Serve over Tagliatelle, Pappardelle, or Rigatoni. Be sure to use a large flat type of pasta so these are my suggestions.

Recipe is enough for 2 lbs pasta. Garnish with fresh basil.