Bolognese Sauce & Pasta [My Kids’ Favorite Meal]

Bolognese

Bolognese Sauce

  • 2 T olive oil
  • 1 large onion, chopped
  • 1 large carrot, chopped (sometimes, I grate it)
  • 2 celery stalks, finely chopped
  • 1 lb of Italian sausage, sliced (I use links, but ground is fine, too)
  • 1 lb of ground pork (or ground beef)
  • 4 slices of bacon, chopped
  • 5 garlic cloves, minced
  • 1 small can tomato paste
  • 1/2 cup of Marsala wine
  • 1 cup of chicken stock
  • 2 cans of diced tomatoes
  • 3 bay leaves
  • 2 t of dried oregano
  • 2t of dried basil
  • 2t of herbs de Provence
  • 2 T balsamic vinegar
  • 2 t of crushed red pepper flakes
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 1/4 cup of cream or half ‘n half
  • 1 lb of whole wheat spaghetti, cooked according to package directions
  • Parmesan cheese, shaved

Directions:
Heat olive oil in a large stockpot or dutch oven over  medium heat. Add onion, carrot and celery. Cook vegetables, until soft. (Make sure to stir.) Increase heat to high. Add bacon and ground pork, making sure to break up the ground pork while it is cooking. Add remaining ingredients (except cream), stir together. Increase heat and bring to boil. Cover with lid, reducing heat to low. Simmer for 45 minutes, or longer. (This can be prepared earlier in the day and simmer on stove or transfered to crock pot to simmer on warm or low.) When ready to eat, stir in cream or half ‘n’ half into the sauce.  Serve over prepared pasta, top with shaved Parmesan cheese.

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