Bolognese Sauce

1. 1

   Soak dried mushrooms in boiling water for 20 min (or according to instructions), drain mushrooms to cool and reserve soaking liquid.

2. 2

   Add bacon to food processor and pulse until fat becomes pasty.

3. 3

   Heat pan on medium-high and add bacon paste.

4. 4

   Cook until fat renders and bacon bits begin to brown. If bacon sticks to pan add a small amount of olive oil.

5. 5

   While bacon cooks place chopped carrot and celery into food processor and pulse until fine. Do not puree.

6. 6

   Once bacon is cooked, remove from pan with a slotted spoon.

7. 7

   Add onions to pan and cook in rendered fat for 1 min. Add garlic to onions and continue cooking until onions are soft and just golden.

8. 8

   While onion mixture cooks add mushrooms to food processor and pulse until finely chopped.

9. 9

   Once onion mixture is cooed remove from pan and set aside.

10. 10

    Add carrots and celery to pan and saute for 2-3 minutes.

11. 11

    Add mushroom mixture and cook for another 2-3 minutes.

12. 12

    Add a splash of wine and cook until vegetables soften.

13. 13

    Remove from pan and set aside.

14. 14

    Heat pan on high and add remaining oil. Brown beef, pork, and sausage filling (in batches if necessary) until cooked, being careful to break up large chunks to ensure a consistent texture.

15. 15

    Return all other ingredients to pan, add remaining red wine, beef broth and mushroom soaking liquid to pan and reduce until moist.

16. 16

    Add spices to meat and stir to combine.

17. 17

    Add crushed tomatoes to pan, and stir to combine.

18. 18

    Bring to a boil, reduce to simmer and cook uncovered for 2-3 hours until thick. Stir occasionally to prevent burning and to recombine ingredients as the meat and liquid tend to separate.

19. 19

    Salt to taste.

* Per serving · 4 servings · Values may vary.