Kate's Cuisine

Nov 10 2009

Bolognese Sauce: Review

It took me a long, long time to figure out why, when Italians serve pasta, their sauce is usually pretty thin and has that thin, slightly greasy (but not really greasy, if that makes sense) orange film that sort of encapsulates the pasta and makes it just so darn good. Then one day it came to me – It’s because they make bolognese sauce and not just regular old meat sauce where you throw the beef in the pan to brown before throwing it into pasta sauce. I figured this out after years (and I mean years) of trying different things, including many, many versions of my own homemade spaghetti sauce. Little did I know that none of that mattered. I wasn’t making bolognese sauce so, it would never be the same. Well, I don’t think this sauce is as good as my sister-in-law’s (who’s authentic Italian through and through) but, it’s pretty good and can make a nice change when you don’t just want regular ol’ meat sauce once again.

I did make a few changes to this recipe that I found on Recipezaar simply because I didn’t have some of the ingredients (and I thought cream would make a nicer sauce than just regular milk.) Other than the cream, I also substituted one pound of ground beef, one pound of pork, and one pound of bacon for all of the meat. I’m not opposed to eating veal but I just don’t keep it in the house. And pancetta is simply too rich for my blood so regular bacon had to do there as well. I also used chicken stock instead of wine because I also don’t often have wine in the house. The rest I followed to a tee and it turned out very nice.

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