Amazing Bolognese: Boyd Street Kitchen

If you want a delicious and hearty, Bolognese Sauce to serve with your favorite pasta or low carb veggie, then look no further. This rich, meat-based sauce takes about 30 minutes to prepare and around 2 hours to cook and has been tested and approved by Boyd Street Kitchen. I substituted the crushed tomatoes for Tomato Puree since my family does not like chunks of tomato in sauce.

Bolognese Sauce

1/4 lb bacon
1 stick celery (finely chopped)
1 medium onion
1 large carrot, shredded
4 clove garlic, minced
4 Tbsp butter or margarine
3 Tbsp olive oil
1 lb lean ground beef
1/2-3/4 lb ground pork (I used 1 lb)
(1) 8 oz can beef consomme
1 c dry white wine (I used a sauvignon blanc)
(1) 28 oz can Italian style crushed tomatoes or 28 oz can of Tomato Puree plus 1/2 cup of water
1 tsp salt
1/2 tsp black pepper
1 to 1 1/2 tsp rubbed sage
1 Tbsp oregano
1/2 tsp red pepper flakes
1/4 tsp nutmeg
1 c milk. 2% or whole, not skim
1 lb pasta of choice

1. In a Dutch Oven or Medium Size Pot, heat butter and olive oil over medium heat until butter begins to froth
2. Add onion, celery, carrot, garlic, and bacon. Cook until onions are translucent (about 8 to 10 minutes)
3. Remove bacon and remove fat.
4. Chop lean portions of bacon in small pieces and return to pot.
5. Add Ground beef and ground Pork, and cook until meat loses red, raw color.
6. Raise heat and add wine and consomme.
7. Cook sauce until wine and consomme are mostly evaporated
8. Turn heat down to simmer and add oregano, salt, pepper, sage, red pepper flakes, and nutmeg. Let cook for approximately 20 minutes. (Side note: If you use fresh Parmesan, and have a parmesan rind left over, you can add it to the sauce in place of the salt in this recipe. Add it in after you have added the tomatoes and it’s simmering, then remove before adding the milk. Makes the sauce extra delicious in my opinion.)
9. Add crushed tomatoes and bring to a boil. Once the mixture comes to a boil, return to simmer
10. Let sauce simmer (very slowly) partially covered for about 2 to 4 hours (the longer the better), stirring occasionally to prevent sticking
11. About 5 to 10 minutes before serving, add milk. Sauce can now be served with pasta of your choice. Remaining sauce can be frozen up to 2 months.

Adapted from Amanda Hyatt recipe, Passion4Cooking, Amazing Bolognese, via Just A Pinch Recipes.

This sauce is so delicious and even better the next day! Since we are on a low-carb diet in our house, we served on cabbage sauteed in butter and tuscan broccoli. You can also serve on low-carb tortillas. Don’t forget the parmesan cheese!


Posted on October 18, 2014, in Main Dish, Recipes. Bookmark the permalink. Leave a comment.

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