Bolognese Sauce

This hearty Bolognese sauce recipe is my go-to for cozy weeknight dinners or special pasta nights with friends and family.

Amy LaBelle's Bolognese Sauce Recipe:

Yield:  Serves six ~ over pasta or spaghetti squash

Ingredients:

• 1 medium onion (diced)

• 1 stalk of celery (diced)

• 1 carrot (diced)

• 1 clove of garlic (diced)

• 3 Tablespoons The Winemaker’s Kitchen Olive Oil

• 4 oz. ground Chuck

• 4 oz. ground pork

• 6 oz. tomato sauce

• 2 oz. cream

• 3 Tablespoons parsley (chopped)

• 3 oz. LaBelle Winery Granite State Red Wine

Directions:

1. In a large skillet on high heat, add ground meat (both beef & pork)

2. Stir to break up meat and cook all the way until finished.

3. Move cooked meat to strainer and drain the fat away - this can be cooled and used at a later time, as well.

4. In a sauté pan with high sides, add olive oil and garlic.

5. Stir this constantly to ensure it does not burn, which would make it very bitter.

6. After garlic is cooked until soft and fragrant, add the celery, carrots & onions.

7. Sauté for 5 minutes, stirring frequently.

8. Add cooked ground meat, mixing the vegetables and meat together.

9. Add LaBelle Winery Granite State Red wine and mixture to a glaze.

10. After the wine is cooked off, add the tomato sauce ands bring to a simmer.

11. Lastly, add cream and chopped parsley - bring all of this to a simmer and spoon over hot rigatoni or spaghetti squash.

    
    

Amy's Recipe Tips:

Simmer the sauce slowly and gently; the longer it cooks, the richer and more complex the flavors become.