My step mom was Italian and made the yummiest sauce ever. I told the story in my meatball post a while back. Go peek for a refresher if you like. Anyways, after failing to make her sauce right I decided that the best way to honor her tradition was to start my own tradition. So for a few years I searched to find what type of pasta sauce I liked best. After much tasting I decided I really liked bolognese sauce. I love the abundant meat and warm spices involved. After a bit more time I found a recipe I liked. Then I tweaked it and altered it to end up with what I have now. Here is the thing: I love sharing my recipes. I believe if I'm eating something yummy I should not guard it and keep it from everyone else. I want everyone to try it! Share the yummy!! So with that intention I present: April's Bolognese Sauce Ingredients: 1 tablespoon olive oil 4 ounces bacon diced 3 cups chopped yellow onions 2 cups diced carrots 2 cup diced celery 2 tablespoon minced garlic OR 1 tablespoon garlic powder 2 teaspoon salt 1 teaspoon ground black pepper 4 bay leaves 1 teaspoon dried thyme 1/2 teaspoon dried oregano 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3 pounds ground beef Little can tomato paste 2 big cans crushed tomatoes and their juice 1 big can tomato sauce 1 box beef or chicken stock or broth First prep all your ingredients. I buzz the veggies through my food processor because 1) I do not care to do all that chopping and 2) I want the veggies really small so they disappear into the sauce. You do whatever makes you happy. Portion all the spices into a bowl. Also open all of your cans and the box of stock. You want to be ready to go. Things move fast in the beginning. Let's cook! In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. This smells amazing. Add the beef and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the stock and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, about 2 min. Add the tomatoes and their juices, the tomato sauce, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 3 hours. Discard the bay leaves and adjust the seasoning, to taste. This is what you end up with. It tastes good the day you cook it, but a LOT better the next day! It's great served with a dollop of ricotta. Or in a lasagna. Or with fresh gnocchi. You really can't go wrong.
Unfortunately I did not get a picture of my plate when I ate it. I was starving. I kind of just inhaled it. I made fresh ricotta gnocchi and it was devine. Enjoy!!
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