NOTE: I was looking for a Bolognese pasta sauce recipe a couple of years ago, and I personally investigated several of them. What I ended up doing was to combine the best elements of several of them. If for any reason this simmering sauce is too thick, DO NOT add any water to it…add more WINE! Speaking of wine…what the hell: have a glass of wine yourself while cooking! (Hey, I’m part Italian, have two glasses!) If you want to thicken the sauce up at all, a small can of Tomato Paste will do the job. If you read this recipe and go: “Carrots?” Yes carrots! They add a subtle sweetness and extra body to the sauce. This is excellent to make for a dinner party. Take it from me: this recipe is full of flavor and totally ROCKS!
Rigatoni Bolognese ala Bego
Ingredients:
-1 lb. Ground Beef
-1 lb. Ground Veal, Pork, or Turkey
-8 slices of Bacon
-6 tablespoons Olive Oil
-2 tablespoons Butter
-1 large Onion, chopped
-2 stalks Celery, chopped
-4-6 cloves of Garlic, chopped
-1 cup grated or chopped Carrots
-1 28 oz. can of Crushed of Whole Tomatoes
-1 15 oz. can of Tomato Sauce
-1 cup or Red Wine (Merlot, Chianti, or Cabernet)
-2 teaspoons of Oregano or Italian Spice
-1 teaspoon of Salt (or to taste)
-1/2 teaspoon of Pepper (or to taste)
-1 pound Rigatoni or other shapes of pasta
-Parmesan Cheese for grating on top
-(Optional) Fresh Basil leaves for garnish
Directions:
Brown the bacon, drain the fat, and set aside. Brown the ground meat, drain off the fat, and set aside.
Chop the vegetables, and sauté the onions, celery and garlic with the olive oil and butter. When the onions, celery and garlic are tender, add the canned tomatoes, and the tomato sauce. (If you use Whole Tomatoes you can cut or break them up with your spoon as you stir the sauce.) Add the oregano, salt, pepper, and grated carrots.
Slice or chop up the bacon into small pieces (kitchen scissors are great for this) and add it to the sauce. Add the ground meat, and the red wine and stir the mixture. Simmer the sauce over low heat for an hour and a half, stirring occasionally.
Prepare Rigatoni or other shapes of pasta (Linguini and Spaghetti are great with this too).
Serve with grated Parmesan Cheese on top. (Optional: garnish with fresh Basil Leaves.)
Ingredients:
-1 lb. Ground Beef
-1 lb. Ground Veal, Pork, or Turkey
-8 slices of Bacon
-6 tablespoons Olive Oil
-2 tablespoons Butter
-1 large Onion, chopped
-2 stalks Celery, chopped
-4-6 cloves of Garlic, chopped
-1 cup grated or chopped Carrots
-1 28 oz. can of Crushed of Whole Tomatoes
-1 15 oz. can of Tomato Sauce
-1 cup or Red Wine (Merlot, Chianti, or Cabernet)
-2 teaspoons of Oregano or Italian Spice
-1 teaspoon of Salt (or to taste)
-1/2 teaspoon of Pepper (or to taste)
-1 pound Rigatoni or other shapes of pasta
-Parmesan Cheese for grating on top
-(Optional) Fresh Basil leaves for garnish
Directions:
Brown the bacon, drain the fat, and set aside. Brown the ground meat, drain off the fat, and set aside.
Chop the vegetables, and sauté the onions, celery and garlic with the olive oil and butter. When the onions, celery and garlic are tender, add the canned tomatoes, and the tomato sauce. (If you use Whole Tomatoes you can cut or break them up with your spoon as you stir the sauce.) Add the oregano, salt, pepper, and grated carrots.
Slice or chop up the bacon into small pieces (kitchen scissors are great for this) and add it to the sauce. Add the ground meat, and the red wine and stir the mixture. Simmer the sauce over low heat for an hour and a half, stirring occasionally.
Prepare Rigatoni or other shapes of pasta (Linguini and Spaghetti are great with this too).
Serve with grated Parmesan Cheese on top. (Optional: garnish with fresh Basil Leaves.)