My "Secret" Bolognese Sauce

Name: My "Secret" Bolognese Sauce
Prep time: 25 min
Cook time: 190 min
Total time: 215 min
Yield: 12
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil (2 tablespoons olive oil); 2 lb Ground Beef (1 lb ground veal + 1 lb ground beef); 1 lb Pork (1 lb ground pork); 1 lb Sweet Italian Sausage (1 lb sweet italian sausage, casing removed); 2 pieces Yellow Onion (2 medium Vidalia onions or other sweet onion, diced); 1 cup Carrot (1 cup of finely diced carrots); 5 pieces Garlic (5 garlic cloves, minced); 4 tbsp Fresh oregano (4 tablespoons chopped fresh oregano); 1 cup Red Wine (1 cup red wine (I used DaVinci Chianti)); 112 oz Vine Ripened Tomato (2 28 ounce cans fire roasted crushed tomatoes (You can use regular but try to use fire roasted if available) + 2 28 ounce cans pureed tomatoes); 3 tbsp Parsley (3 tablespoons chopped fresh parsley); 3 tbsp Basil (3 tablespoons chopped fresh basil); 3 tsp Granulated Sugar (3 teaspoons granulated sugar); 0 pieces Salt and Pepper (salt and pepper to taste)

215 minItalian

Servings12

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Gluten Free
Dairy Free

Ingredients

For 12 servings

Olive Oil2 tbsp · 2 tablespoons olive oil
Ground Beef2 lb · 1 lb ground veal + 1 lb ground beef
Pork1 lb · 1 lb ground pork
Sweet Italian Sausage1 lb · 1 lb sweet italian sausage, casing removed
Yellow Onion2 pieces · 2 medium Vidalia onions or other sweet onion, diced
Carrot1 cup · 1 cup of finely diced carrots
Garlic5 pieces · 5 garlic cloves, minced
Fresh oregano4 tbsp · 4 tablespoons chopped fresh oregano
Red Wine1 cup · 1 cup red wine (I used DaVinci Chianti)
Vine Ripened Tomato112 oz · 2 28 ounce cans fire roasted crushed tomatoes (You can use regular but try to use fire roasted if available) + 2 28 ounce cans pureed tomatoes
Parsley3 tbsp · 3 tablespoons chopped fresh parsley
Basil3 tbsp · 3 tablespoons chopped fresh basil
Granulated Sugar3 tsp · 3 teaspoons granulated sugar
Salt and Pepper0 pieces · salt and pepper to taste

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Steps

1In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat.
2Add the ground veal being careful not to crowd the pot. Cook over med/high heat until browned and remove with a slotted spoon to a large bowl.
3Drain all but 2 tablespoons of the fat, add the beef to the pot and cook until browned.
4Remove with slotted spoon and add to the bowl with the veal.
5Drain all but 2 tablespoons of fat and repeat with the pork.
6Drain all the fat and brown the sausage.
7Remove the sausage with the spoon and add to the meat mixture. Do not drain the fat.
8Add the diced onions and carrots to the pot and cook until the onions are translucent and softened stirring occasionally.
9Add the garlic and oregano, continue to cook for about 1-2 minutes.
10Add the wine to the pot and scrape any brown bits left on the bottom, stir and let the wine cook down for approximately 2-3 minutes.
11Add the meat mixture to the onions and stir to combine.
12Add all four cans of tomatoes and stir thoroughly. Stir in the parsley, basil, sugar, salt and pepper. Turn the heat down to low and simmer for approximately 2-3 hours stirring occasionally. Before serving, taste the sauce for seasoning.since this is a large recipe you may need to adjust the sugar, salt and pepper to suit your tastes.