BOLOGNESE (MEAT) SAUCE

Submitted by: jej
Last Updated: 9/4/2006

Incl. serv. w/pasta, rice,& Lasagna Recipe w/Bechamel Sauce.

BOLOGNESE (MEAT) SAUCE

NOTE: You will see NO spices in this sauce. However, we have always entertained with it, and always received accolades when it was served. The blend of flavors from the veggies and browned meat, together with the Soave (wine) and Chicken Broth give a rich flavor to this sauce. This recipe has been a great boon for us over the years, as our daughter could not eat oregano and other herbs and spices that may be typically found in Italian Meat Sauces. If you are open-minded and want something very special, this may be for you.

(Note: I always left the onion out in the past, and the sauce was fabulous. My DH now likes it IN. (Tastes obviously change.) Also, the carrot and potato additions came from a close friend (in an Italian family). We really like them, but we don't over-do with them.) Of course, you may omit them if you wish, as all Bolognese recipes do not include them.

Saute until transparent:
1/2 onion chopped
1 1/2 T. butter
3 T. olive oil (I like Italian, Bertolli, etc.)

Add:
1 1/2 lbs. very lean ground beef (may use some pork)
Brown meat. Chop and break it down into very small pieces.

Add and cook:
1/2 (or one small) carrot, finely grated
1 "golf-ball" sized potato, finely grated (or equivalent)
1/3 small can tomato paste (freeze two more portions in plastic, in Baggies)
2 T. tomato sauce (Del Monte PLAIN)
1 can Campbell's chicken broth, or the equivelent in Wyler's, etc. I add the water to the chicken broth. [-NOTE: WITH THE SALT IN THIS BROTH, TASTE FINAL RESULTS BEFORE ADDING MORE. I often now use Swanson's, which can be much less salty.]

Cook down, stirring frequently, especially until the potato gets cooked in, or it can stick to the bottom.

After about 1/2-3/4 hour, add about 6 oz. very dry Italian white wine. My all-out favorite is a good, but average Soave, like Bolla, etc. If when you open it and it has a vinegary smell, open another. Don't use the vinegar.

Let it continue to cook until it has become somewhat thicker, and "looks" ready. Also taste. I like to refresh the wine, adding maybe 1/4-1/3 c. more (or to taste) a few minutes before using, especially if being used on pasta or risotto.

To serve:

I like to put a couple of tablespoons of this meat sauce in a bowl and add the rice or pasta. (Use more if a larger quantity of pasta.) Toss lightly, add a little more to coat, if necessary, and then after plating it, add a couple of T. on the top. Have a little gravy boat on the table with more sauce, in case someone wishes more. Also, have grated Parmagiana handy. This LIGHT way of serving the sauce was the way we encountered pasta and rice in Italy. No huge platters full of sauce spilling over the sides.

I also like this meat sauce for my LASAGNA alla BOLOGNESE (and other Italian dishes, like canneloni, agnolotti, etc.. My Lasagna Bolognese recipe uses a homemade Bechamel sauce, which I will also include, Parmigiana cheese, butter, and the pasta.

For the LASAGNA: My Lasagna uses Bolognese Sauce, Bechamel Sauce, grated Parmesan Cheese, Butter, and the Lasagna Noodles. I recently have used the no-cook noodles, and LOVE them. NO difference in the final results, but soooooooo much easier and soooooooo much less mess.

I often like to make this a day before and re-heat for serving, as the flavors meld together nicely. It also generally ensures a lasagna that 'holds together.'

Make twice the amount of Bolognese Sauce, above. (If you don't use it all for the lasagna, that's ok -- it can be used elsewhere. But there is nothing worse than running low or OUT.)

Make the Bechamel Sauce: I also like plenty of this. For easy thinking, make 4-6 times the 1-cup recipe of thick-ish White Sauce.
3/4 stick butter
3/4 c. flour
1 1/4 - 1 1/2 qts. milk
1 scant tsp. salt
fresh nutmeg -- or ground, to taste.

Melt butter, add flour a little at a time, stirring constantly to avoid lumping. (IF there is a bit of "stray" butter when all of the flour is in, add just a little more to absorb that butter.) Add the milk, which has been heated (NOT boiled) to the roux--but not all at once, stirring constantly. Add the salt and grated fresh nutmeg -- or add several shakes from your ground nutmeg jar. Let the Bechamel Sauce continue cooking for several minutes until it is somewhat thickened and the flour is cooked.

Have plenty of Parmesan Cheese grated and ready. I like to buy the block of cheese, and grate it just before using it.

Have melted butter ready.

Assemble in layers:

1. Spread a little meat sauce on the bottom of the pan, then add a layer of the noodles. Brush the noodles with melted butter, add Bolognese Sauce, and a layer of Bechamel Sauce, then sprinkle with Parmesan Cheese. Repeat these layers till the pan is full, ending with the Parmesan Cheese.

(If there is plenty of Bolognese, I may drizzle a little over the top layer of Bechamel, for attractiveness and color, then add that last sprinkling of Parmesan.)

2. Bake in hot oven until mixture is bubbling and top cheese is melted and golden colored.