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Bolognese Sauce

kept bytihleigh

This recipe came from Oprah Magazine

Makes 4 cups sauce. [Unless you double or triple the recipe. I cannot quite fit a tripled recipe into my 4 1/2 quart Dutch oven, clearly I need to buy a larger one.]

I allow the sauce to cool, then spoon into freezer bags, squeeze them flat, and freeze them on a cookie sheet until they are solid enough to be stacked on their own. When you are ready to eat you can pull one out of the freezer and run the bag under hot water to thaw. This is the easiest way to do it when you, like me, don’t own a microwave.


1 medium onion [for some reason I find the gnarly yellow onions sold at my nearby hippie market to make the best sauce]
1 large or 2 small carrots
2 to 3 stalks celery
1 pound ground beef (not lean)
1 ounce pancetta, very finely chopped [I freeze it a bit first, helps to keep it from sliding around as it's chopped]
1 tsp. salt
1/8 tsp. freshly ground pepper
Pinch allspice
1 cup whole milk
1 cup dry white wine [I always end up with Hogue Fume Blanc, probably because it's the only one at the hippie market that clearly states "dry white wine" on the label]
1 (15-ounce) can diced tomatoes with their juice [I usually use the fake San Marzano kind with the pretty label even though Cook's Illustrated proved they actually don't taste the best.]
1 pound pasta, such as rigatoni [I like the oversized chiocciole made by Bionaturae]
Parmigiano-Reggiano cheese, for grating



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