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Tender onions and carrots sauteed in olive oil and combined with slow-simmered tomato sauce spiked with balsamic vinegar make up the base of this flavorful pasta sauce. Originated in Bolonga, Italy, this sauce is a quick take on the traditional, using ground pork in place of pancetta; it's saltier, cured cousin.
Prep Time: 00:15
Cook Time: 01:00
3 - 4 tablespoons extra virgin olive oil
1 white onion, chopped fine
3 carrots, chopped fine
6 cloves of garlic, minced
1 lb . ground beef, 80% lean
1 lb . ground pork
1/2 cup white cooking wine
1 28 oz. can crushed tomatoes
2 15 oz. cans tomato sauce
6 approximately basil leaves, chiffonaded
1 dry bay leaf
salt & pepper
1 teaspoon crushed red pepper (or to taste)
2 tablespoons balsamic vinegar
1In a large dutch oven, heat the olive oil over medium heat. Add the minced garlic, crushed red pepper flakes, onion and carrots. Saute, stirring occasionally, about 5-6 minutes.
2Add the beef and pork and break up with the back of a wooden spoon. Saute until cooked thoroughly, about 10 mins.
3Raise heat to high and add the cooking wine. Bring to a boil and add the crushed tomatoes and the tomato sauce, bay leaf, basil and salt and pepper. Reduce heat to low, and stir often, about 45 minutes. Sauce will reduce and thicken slightly.
4Remove the bay leaf and add the balsamic vinegar. Stir well, and taste for seasoning.
We love this hearty sauce on a pasta that can hold its own against it, like pappardelle, bucatini or even gnocchi (mmm, gnocchi bolognese...). However, we made it with good ole spaghetti, because you can never go wrong with that. Whatever pasta you decide to try it on, just remember this: mangiare per vivere e non vivere per mangiare.
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