38 Exotic Traditional Bolognese Spaghetti Sauce delicious and easy to make.

There are many sources of details on cooking. Some info is tailored in the direction of experienced cooks and not for the average person. It can be confusing to learn all of the offered details. Luckily, this Traditional Bolognese Spaghetti Sauce recipe is easy to make and will certainly offer you some wonderful tips. They will help any individual, also a newbie.

You need to prepare olive oil, extra virgin.
Prepare butter.
You need celery stalks finely diced.
You need carrots finely diced.
Provide large onion finely diced.
Prepare bacon or pancetta diced.
Provide garlic cloves very finely diced.
You need to prepare diced mushrooms.
You need to prepare salt.
Provide fresh ground pepper.
You need to prepare lean ground beef.
You need white cooking wine.
Prepare milk.
Prepare can of diced tomatoes (with juice).
Prepare beef stock.
Prepare tomato paste.
Provide (Optional) Oregon, Basil, bay leaf.

Short Tips:

Heat butter and oil together in large saucepan (medium heat).
When butter melts, add onion, carrots, celery, garlic, and pinch of salt. Sauté until tender, stirring often (about 5 minutes).
Add the diced mushrooms and bacon/pancetta. Sauté until meat is golden (about 8 minutes).
Turn heat to med/high and add beef 1/3 at a time! Stir and break apart the beef between additions. Adding gradually let's liquid evaporate, which is key to browning meat (not boiling it).
Once all meat is added, keep cooking until meat caramelizes and just starts to get crispy in spots (4-6 minutes). Watch that meat doesn't burn (you want more liquid to evaporate and meat to caramelize which concentrates flavors).
When you see golden bits of meat sticking to the pan, stir occasionally while lowering heat to medium and continue cooking for another 10 minutes to evaporate more liquid..
Keeping heat at medium, pour white wine into pan. With a wooden spoon, scrape all the brown bits that were stuck to the bottom of the pan. Push all the meat around to make sure you've scraped everything off the bottom. When you're finished, the wine will be evaporated (about 2-3) min. Lower heat just a bit and don't let the meat stick again.
Add milk, diced tomatoes with juices, beef stock, tomato paste, optional herbs, 1 tsp salt, and a healthy dose of freshly ground black pepper..
Bring to a boil and then turn down to low heat and let simmer, half covered, for about 4 hours, stirring once in a while. Trust me... Its worth it..
If sauce starts sticking before 4 hours, make sure it's at lowest heat, or add some water. You want the sauce to reduce until its thick and more oil-like than watery. Taste the sauce and season with salt and pepper (I also add Parmesan cheese some times) until you get the flavor you like. Remove from heat and enjoy!.

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