CraigC
Guru
Giuseppe's Bolognese
Latest version
Ingredients
2-1/2 pounds g. beef
1 lb g. turkey
1-1/2 pounds Italian sausage, mixed hot and mild, either bulk or removed from casing
1/2 lb bacon, chopped
1 cup diced carrots
1 cup diced celery
1 large red onion, diced
20 garlic cloves, minced
6 oz tomato paste
8 oz tomato puree
3 tsp red pepper flakes
1 Tbsp dried thyme
2 Tbsp fresh chopped rosemary
1 Tbsp dry basil
2 cups ruby cabernet
2 cups water (or stock, I mixed beef and chicken) plus more liquid as needed during cooking to keep moist
Parmigiano bone (rind)
1-1/2 lbs b/s chicken thighs
1 lb chicken livers, cleaned, minced finely or ground
salt and pepper
Directions
1) Brown g. beef, g. turkey, sausage, S and P in large pot.
2) Add wine and water/stock and bring to a simmer.
3) Cook bacon in a large skillet, remove.
4) Add carrots, celery, onion, salt and pepper, add a bit of olive oil to bacon grease and saute until almost soft.
5) Add garlic and cook for 2 minutes.
6) Add tomato paste and cook in.
7) Add herbs and cook in.
8) Add skillet contents to meat mixture and add the tomato puree.
9) Add parm bone.
10) Reduce to a low simmer for 1-1/2 to 2 hours.
11) Add chicken and chicken livers, simmer for another 1-1/2 hours, adding liquid as needed, skimming excess fat as it rises.
12) Remove chicken, shred and return to pot.
13) Add enough extra stock or water to raise the liquid level 1” above meat mixture.
14) Cool and refrigerate overnight.
15) Remove fat layer.
16) Heat to a simmer and reduce to a very thick sauce.
Serve with fresh tagliatelle.
Latest version
Ingredients
2-1/2 pounds g. beef
1 lb g. turkey
1-1/2 pounds Italian sausage, mixed hot and mild, either bulk or removed from casing
1/2 lb bacon, chopped
1 cup diced carrots
1 cup diced celery
1 large red onion, diced
20 garlic cloves, minced
6 oz tomato paste
8 oz tomato puree
3 tsp red pepper flakes
1 Tbsp dried thyme
2 Tbsp fresh chopped rosemary
1 Tbsp dry basil
2 cups ruby cabernet
2 cups water (or stock, I mixed beef and chicken) plus more liquid as needed during cooking to keep moist
Parmigiano bone (rind)
1-1/2 lbs b/s chicken thighs
1 lb chicken livers, cleaned, minced finely or ground
salt and pepper
Directions
1) Brown g. beef, g. turkey, sausage, S and P in large pot.
2) Add wine and water/stock and bring to a simmer.
3) Cook bacon in a large skillet, remove.
4) Add carrots, celery, onion, salt and pepper, add a bit of olive oil to bacon grease and saute until almost soft.
5) Add garlic and cook for 2 minutes.
6) Add tomato paste and cook in.
7) Add herbs and cook in.
8) Add skillet contents to meat mixture and add the tomato puree.
9) Add parm bone.
10) Reduce to a low simmer for 1-1/2 to 2 hours.
11) Add chicken and chicken livers, simmer for another 1-1/2 hours, adding liquid as needed, skimming excess fat as it rises.
12) Remove chicken, shred and return to pot.
13) Add enough extra stock or water to raise the liquid level 1” above meat mixture.
14) Cool and refrigerate overnight.
15) Remove fat layer.
16) Heat to a simmer and reduce to a very thick sauce.
Serve with fresh tagliatelle.
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