Homemade Bolognese Sauce

Serves 8-10

Ingredients:

Mixture of ground Beef, Veal, and Pork (about 1.25lb)

3 Cans (28oz) of Crushed Tomatoes (I prefer Muir Glenn Organic with 1 of the cans being Fire Roasted)

1 Yellow Onion Large

1 Red Pepper

1  Carrot Medium sized

4 Garlic cloves

1 Portobello Mushroom (Optional)

Fresh Parsley half a bunch

 Red Wine 1 cup

 Basil 8-10 fresh leaves

 Oregano 1 tbsp dried

 Bay leaf 1 whole dried leaf

Extra Virgin Olive Oil

Crushed Red Pepper Flakes

Fresh Cracked Pepper (to taste)

Kosher Salt (to taste)

Directions

  1.  In a large heated pot (med flame) add 1tbsp of extra virgin olive oil
  2. Add in mixture of ground meat, stirring with a large spoon so that the meat becomes tiny in size while browning
  3. Remove browned meat and place aside in bowl
  4. Add another 2 tbsp of extra virgin olive oil
  5. Add finely diced carrot stirring for about 2 mins
  6. Add finely diced fresh Red Pepper stirring for about 2 mins
  7. Add medium diced Onion and a pinch of Kosher Salt to extract the water
  8. Stir Veggie mixture until onions become translucent
  9. Add all 4 cloves of garlic (sliced thin) and stir for about 1 -2 mins (be careful to never burn your garlic)
  10. The Olive Oil should start to become dry at the bottom of the pot when this is the case deglaze the pot with your Red Wine. Let this cook for about a minute to burn off the alcohol
  11. Add in the finely chopped Parsley and Basil, chopped Portobello mushroom, and the browned meat and stir for about 2 minutes.
  12. Add the 3 cans of crushed tomatoes and bring to a slow boil while stirring.
  13. Lower heat to a low simmer and add in the Oregano, Bay leaf, crushed Red Pepper, and Salt and Pepper
  14. Add 1 additional tbsp of extra virgin Olive Oil for flavor (note oil should not form a full layer above sauce ..if so skim out) The Olive Oil should give the top of the sauce a silky look instead.
  15. Leave pot uncovered and stir every 15 – 20 mins, adding water if sauce become too thick for your liking
  16. I like to let the sauce cook for about 4-6 hours but if you are pressed for time 2-3 will work as well

 

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Published on 10/21/2009 at 10:13 pm  Leave a Comment  

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