Beef Bolognese Sauce

I have been making this exact sauce for years and years, and I've yet to find someone who doesn't love it! I think it's always good to have a homemade pasta sauce in your recipe files. Sure, you can buy great sauces at specialty Italian shops out there, but to be able to make your own is a simple way to wow a crowd! This is such a staple at the house I could make it with my eyes closed. The fun thing about a classic sauce like this is that nothing has to be exact - you can throw in some parmesan cheese, use ground pork instead of beef, add a ton of chili flakes, heck add some mushrooms!  The point is: it’s a meat sauce, it’s not a science.  And there’s just something about homemade sauce that really changes the pasta game.

¼ cup olive oil

1 TBSP minced garlic

1 container Mirepoix from Trader Joes OR 4 carrots, 1          onion, 3 celery stalks, all diced

5 slices bacon

1 lb lean ground beef

1 lb ground pork sausage

¼ cup red wine

1 (28oz can)  San Marzano tomatoes

Salt, pepper, red chili flakes

Handful of parsley, chopped

In a large pot or deep pan, heat the olive oil and garlic on medium heat.  With a wooden spoon, stir in the mirepoix and continue stirring for about 5-7 minutes, or until the onions are translucent.  Add the bacon and continue to stir for 2 minutes.  Add the beef and sausage and continue to stir, breaking it up with the wooden spoon, until about halfway cooked through.  Pour in the red wine to deglaze the bottom of the pan.  Stir in the tomatoes and a generous amount of salt and pepper.  Add red chili pepper flakes to taste (obviously I like a lot!)

Reduce heat to simmer and let the sauce simmer for at least an hour, but the longer the better (leave it on all day - makes the kitchen smell so good!).  Continue to stir occasionally.

When you’re ready to serve, add the parsley.  With my favorite kitchen tool the handheld immersion blender, blend the sauce into a ragu.

*If you’re not going to be home to stir it while it’s simmering, pour the sauce into your slow cooker and set on simmer

*Recipe makes a lot of sauce because I like to freeze the leftovers for a rainy day!