Spaghetti Bolognese

by Country Spoon

This simple bolognese has a depth of flavors with red wine, three meats and earthy porcini mushrooms. It is sure to please and in little time.  A flavorful and easy recipe perfect for elegant holiday dining or a quick week night dinner… let the festivities begin!

Spaghetti Bolognese:

1 lb. lean ground beef

2 links of chicken sausage

4 strips of bacon

1 c. dried porcini mushrooms

1  1/2 c. dry red wine

1 large yellow onion – chopped

5 cloves of garlic – minced

1 pint jar of tomato sauce

In a small pot, bring wine to a boil and add mushrooms. Remove from heat and set aside. Fry bacon in a heavy pot or large dutch oven over medium heat until crisp. Remove bacon and let drain on paper towels. Drain bacon grease, reserving 1 t. grease in pot. Over medium heat, add sausages to pot and cook until all sides are brown. Remove and set aside.  You can substitute any Italian pork sausage too.   Add ground beef to pot and brown, scrapping sides and bottom to remove any bits. Once browned, remove beef from pot with a slotted spoon and set aside with other meats. Return juices in pan to a low simmer over medium heat and add onion and garlic. Saute until translucent, stirring occasionally for about 5 minutes.

Drain wine into onions and garlic, reserving mushrooms and stirring constantly to de-glaze any remaining brown bits from the bottom of the pan. Chop mushrooms and add to the wine and onion/garlic mixture, followed by crumbled bacon, sliced sausages, ground beef and a large jar or pint of tomato sauce.  I use my own homemade garden tomato sauce, but any marinara or tomato basil sauce will do.  Let simmer for about 30 minutes, stirring occasionally.  Serve hot over fresh spaghetti.