6 Meat Bolognese

This one is worth the effort. Serves 6-8. We typically make the entire batch and freeze in 2 cup portions that will serve 2. Image shown with Pappardelle pasta.

Ingredients:

• 3 oz. Bacon (about 3 strips) chopped
• 1 Package “Meatloaf Mix” from the market. Contains ground beef, pork and veal. About 2.75 to 3 pounds
• 4 oz. Sweet Italian sausage, remove from casing
• 2 Chicken legs, left on the bone
• 1 Large carrot, minced
• 1-2 Celery sticks, minced
• 1 Large white onion, minced
• 3 Garlic cloves, minced
• Oil for cooking
• 3/4 Cup red wine
• 1/2 Cup your favorite red sauce or a couple tablespoons tomato paste
• 1/4 Cup Fresh parsley, chopped
• 1 Tablespoon dried thyme or oregano
• 1/2 Teaspoon red pepper flakes
• 1 Bay leaf
• 1 Teaspoon dried rosemary, chopped
• S&P to taste (about 1/4 teaspoon of each)
• To finish, 3/4 to 1 cup cream or half and half
• Shaved Parmesan for service

Directions:

In a large saucepan on medium high heat, sweat the chopped bacon until it renders all the fat. Add the minced carrots and cook until they begin to soften. Add the onions and celery and a little cooking oil if needed. Cook 3 or 4 minutes then add the garlic and cook for another minute. Add all the meats and cook until the meat starts to brown, about 3 minutes.

Add the wine, red sauce and all the herbs and spices and mix well. Bring to a boil for 2 minutes to cook off the alcohol. Lower the heat and add the two drumsticks. Simmer covered on low for two hours. After 2 hours, take out the drumsticks and remove the meat from them. Chop the meat and add it back to the pot. Discard bones and skin.

Remove from the heat, add the cream and serve over your favorite pasta with a little Parmesan. 1½ to 2 cups of meat sauce will serve 2 and needs about 1/4 cup of cream. If you plan on freezing, it’s best to freeze prior to adding the cream.