Ragu a la Bolognese

I hope y'all enjoyed all the pumpkin recipes! I had a lot of fun looking for recipes to try and trying out all the ones I picked. I'm still enjoying some pumpkin snickerdoodles with my pumpkin spice latte!

There isn't a trace of pumpkin in this recipe but it sure was good. It does take awhile to make so I suggest picking a day where you have lots of time to prepare dinner. It also makes quite a lot of spaghetti sauce so you may want to think about freezing half and saving it for later.

Ragu a la Bolognese

Source: Christine's Kitchen Chronicles

1 lb ground beef

1 pound italian sausage

7 oz bacon or pancetta, sliced

1 ;arge onion, diced

2 celery stalks, diced

1 medium carrot, diced

2 garlic cloves, minced

28 oz can diced tomatoes

2.5 tbsp tomato paste

2 cups milk

1 tsp salt

1/4 tsp ground nutmeg

1/4 tsp pepper

3.5 cps beef broth

2.5 tbsp fresh basil chopped

pinch of dried basil

1 bay leaf

2 tbsp butter

2 tbsp olive oil

In a large stockpot or dutch oven, melt butter and oil over medium-high heat. Add the bacon and cook for 4 minutes. Add the vegetables and garlic and cook an additional 5 minutes. Crumble the ground meats into the pan and cook for 8-10 minutes, until browned.

Pour in milk and nutmeg. Bring mixture to a boil then reduce heat and simmer uncovered for 10 minutes. Stir in tomato paste and simmer for an additional 10 minutes.

Add the diced tomatoes, broth, basil, bay leaves, pepper, and salt. Bring the sauce to a boil and then reduce heat and simmer for 2 hours, stirring occasionally.

After sauce has rested for a little while, skim the grease off the top of the sauce. Adjust seasonings as needed and serve over hot pasta. Enjoy!