Bolognese Sauce – Made With Love

Bolognese Sauce – Made With Love

I am a sucker for Italian inspired sauces, so much so that I spent the weekend researching different regions of Italy and the classic dishes that originated there.

Now, the following recipe does not stick to the traditional crafting of a Bolognese sauce, originating in the 19th century. In my humble opinion, the biggest favor Bolognese sauce did for the world was allow itself to be adaptable.

Mary Beth Clark has gone so far as to say that there are as many variations of Bolognese sauce as there are tomato sauce and pizza. This is my favorite preparation, and such a reward to taste once completed.

Make this dish for friends and family, raise a glass to flavor, and enjoy.

Ingredients: (serves 6)

  • 2 lbs extra lean ground beef
  • 3 hot Italian Sausages, casings removed
  • 1 large red onion, finely diced
  • 1 large carrot, grated
  • 1 large can crushed tomatoes
  • 2 tbsp Worcestershire sauce
  • 1/2 c skim milk (or whatever milk is on hand)
  • 1 c red wine (I used Cabernet Sauvignon)
  • 1/2 c extra virgin olive oil (or enough to cover bottom of saucepan)
  • 1/2 c freshly grated parmesan cheese
  • 2 tsp each – dried oregano, dried basil
  • 1/2 tsp cayenne
  • 1 tsp rosemary

Method:

  • Chop onion, grate carrots
  • Combine sausage and beef with hands in bowl, not over mixing, then heat over medium in a large sautee pan
  • While meat cooks, heat olive oil in a saucepan over medium heat
  • Add grated carrots and onion to the saucepan, stir, and let soften
  • Once the meat is halfway cooked, add it to the saucepan
  • Add crushed tomatoes, once can has been drained of excess liquid
  • Add the red wine, and stir
  • Drink some red wine (what?)
  • Add Worcestershire sauce, milk, and all seasonings, then stir
  • Bring the heat up to just past medium for at least half an hour, stirring occasionally
  • Boil salted water and add your choice of pasta. Tagliatelle is best, but penne, rigatoni, papardelle, and fettuccine would also work.

The longer you allow the sauce to simmer, the more the flavors will intensify. Serve with garlic bread, salad, and red wine.

Happy Eating,

kait

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