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BEEF AND BACON BOLOGNESE SAUCE Prep Time Cook Time Serves aC Th) eT) 5 This version of the hearty Italian style, meat-based pasta sauce is stocked with vegetables and herbs and further enhanced by simmering in bits of smoky bacon. Spoon it over your favourite type of hot cooked pasta Ingredients 3 strips of bacon, cut into small cubes 500 grams lean ground beef 1 small onion, finely chopped 1/3 cup finely chopped celery 1/3 cup grated carrot 1 tbsp tomato paste 1/2 teaspoon each dried basil & oregano Pinches granulated sugar, red pepper flakes and fennel seed (optional) Lor 2 large garlic clove, minced 1 (398 mL) can tomato sauce 1 cup beef stock 1 bay leaf 1/3 cup 2% or whole milk Salt and freshly ground black pepper, to taste 5 servings of hot cooked pasta, such as rigatoni, penne, spaghetti or tortellini Freshly grated Parmesan cheese, to taste Chopped fresh parsley, to taste (optional) Method 1. Place bacon in a medium pot and set over medium, medium-high heat. Cook until crispy and fat is rendered out. Remove pot from the heat, scoop bacon out and set in a bowl. 2. Drain bacon fat from the pot and set back over the heat. Add beef, onion, celery, carrot and garlic. Cook and stir until the meat is cooked through. Carefully drain the excess fat/liquid from the pot. Set pot back over the heat and mix in the tomato paste, basil, oregano, sugar, pepper flakes and fennel seed, if using. Cook and stir 2 minutes. Now add the tomato sauce, stock, bay leaf and cooked bacon. 3. Bring sauce to a gentle simmer. Gently simmer, partially covered (don't completely cover; steam needs to escape), for 30 to 35 minutes, stirring occasionally, or until thickened and flavourful. Mix in the milk. Season the sauce with salt and pepper and it's ready to ladle over bowls of hot cooked pasta. Serve with Parmesan cheese and parsley, if using, for sprinkling on it at the table.
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