Bolognese Sauce

I have never made or tried Bolognese Sauce.  I had to try this.  Delicious.  It's really a lot like a chili... an Italian chili.  A big hit with my daughter and husband.

Now, to give the winner of the Red Pack Tomato Package.

UPDATE


Lisa is the winner!

Sorry Lisa- you are a no reply blogger.  I left a comment on your blog and still have not received an email.  We have moved on to the secondary winner.

Joan Kubes


You have forty eight hours to send me an email so that we have your email address to get in contact with you. Please send me an email at Lorilipsmackerz@gmail.com.

For more chances to win.  Go to the Red Pack Facebook page and like them for a chance to win some major prizes:

Please tell them that I sent you by using this link http://bit.ly/1EMSfCv

Bolognese Sauce

1⁄4 cup dried Shitake mushrooms
3 slices white bread
1 cup whole milk
3 lb. ground beef chuck, at room temperature
2 tsp. kosher salt
freshly ground black pepper
2 Tbs. unsalted butter
1⁄2 lb.bacon, coarsely chopped
1 cup finely chopped Baby Bella mushrooms
2 cups finely chopped carrots (about 4 medium)
1 cup finely chopped celery (about 4 stalks)
1 cup finely chopped red onions (about 1 small)
1 Tbs. finely chopped garlic
1 tsp. ground nutmeg
1 small can Red Pack tomato paste
1⁄4 cup all-purpose flour
1 cup dry red wine
3⁄4 cup canned Red Pack diced tomatoes, with juice
1⁄2 cup water
2 Tbs. minced rosemary leaves
1 lb. spaghetti, cooked according to the package directions


Add the dried mushrooms to a small bowl and cover with very hot water; let sit for 15 minutes, then drain and finely chop. In a large bowl, mash the bread and milk together until a smooth paste forms. Gently knead in the raw beef, salt, and pepper.  Mix thoroughly.

Cook the bacon and sauté until browned, about 8 minutes. Pour off the fat, reserving a few tablespoons. Add the meat mixture, and cook until browned, about 10 minutes. Add the mushrooms and cook until softened, about 2 minutes. Stir in the drained, dried mushrooms, carrots, celery, onions, garlic, and nutmeg. Sauté until the vegetables are slightly softened, about 3 minutes. Add the tomato paste and flour, and cook until the flour is no longer visible, no more than 1 minute. With the pan off the heat, carefully add the wine. Then return the pan to high heat and stir well, scraping the bottom of the pan with a wooden spoon to release any food bits. Cook for 2 minutes, then stir in the tomatoes and stock, and cook for another minute. Pour into the slow cooker.

Cover the slow cooker and cook on low until the meat has cooked through and the sauce is aromatic and very flavorful, about 6 hours. Spoon the fat off the surface, stir in the rosemary, break up any large pieces of meat with a fork, and serve with pasta.