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Bolognese Sauce

United States

dinner

Chef Paula Romero

hrs: 0 | mins: 5

Ingredients:
1 tablespoon butter
2 tablespoons of olive oil
1 small onion, chopped
2 celery stalks, minced
2 carrots, minced
2 garlic cloves, minced
1 lb. ground chuck
½ lb. ground pork
4 oz. chopped chorizo
2 tablespoons tomato paste
1 cup dry wine (red or white)
1 35oz. can crushed tomatoes
1 teaspoon of sugar
2 bay leaves
1 teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)

Procedure:
1. Bring a pan over medium high heat and add the butter and oil. Once melted, add the onions, celery and carrots and cook the veggies until tender and translucent, about 5 minutes, stirring occasionally.
2. Next, add ground chuck, pork and chorizo to the pan. Add salt, pepper and garlic. Use a wooden spoon to break the meat apart into small pieces, stir well to combine the meat mixture with the veggies and cook until the meat has lost its raw, red color and most of its natural juices have evaporated, about 10 minutes. Keep stirring frequently and don’t leave the pan unattended.
3. Add the tomato paste and cook for 2 minutes. Next, add the wine and deglaze the pan, scraping all the browned bits at the bottom, until the wine is mostly evaporated, about 3 minutes. Add the tomatoes, sugar and bay leaves. Stir well and cook for about 45 – 60 minutes at low heat, stirring occasionally. Taste and correct seasonings, if needed.

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WEBSITE: www.labellapasta.net (Live online fresh pasta class. Check our calendar.)
INSTAGRAM: @lbpasta
CONTACT E-MAIL: info@labellapasta.net
Music

Honey and Milk

Song 1 of 2

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My Achy Heart

Song 2 of 2

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ARTIST

The 126ers

ALBUM

Honey and Milk

LICENCES

YouTube Audio Library; BMI - Broadcast Music Inc.