Uncle Bill's Bolognese Sauce
Total Time: 3 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 3 hrs
Ingredients
- Servings: 10
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 6 large garlic cloves, chopped small
- 2 large onions, chopped small
- 1 large carrot, scrubbed and shredded
- 4 large celery ribs, chopped small
- 1 tablespoon olive oil
- 1 lb cross-rib roasts or 1 lb inside round roast, cut into 1/2 inch cubes
- 1 lb ground veal
- 1 lb ground lamb
- 1/4 lb pancetta, chopped
- 1 (28 ounce) can plum tomatoes, mashed, include liquid
- 2 (10 ounce) cans mushrooms, bits and pieces, include liquid
- 1 (6 ounce) can tomato paste
- 1 large sweet red pepper, seeded and diced
- 1 large green pepper, seeded and diced
- 1 tablespoon dried oregano
- 6 tablespoons chopped fresh basil or 3 tablespoons dried basil
- 1 tablespoon italian seasoning
- 3 large bay leaves
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup dry red wine
Recipe
- 1 in a large frying pan, heat oil and butter on medium-high heat.
- 2 add garlic and onions and saute until onions are translucent, about 5 minutes.
- 3 add shredded carrots and celery and continue to saute for another 5 minutes, stirring occasionally.
- 4 transfer the mixture to a large size cooking pot and heat on low until the the meat is ready.
- 5 using the same frying pan, add 1 tablespoon of olive oil and meat cubes and lightly fry until all sides are browned, about 5 minutes.
- 6 drain any fat and discard.
- 7 transfer fried meat cubes to the cooking pot.
- 8 to the cooking pot, add ground veal, ground lamb and pancetta and fry for about 10 minutes or until no pink is showing on the veal and lamb.
- 9 to the cooking pod add crushed tomatoes including liquid, mushrooms including liquid, tomato paste, red and green peppers; mix well.
- 10 turn up the heat and bring to boil.
- 11 reduce heat to a light simmer.
- 12 add dried oregano, chopped fresh basil, italian seasoning, bay leaves, sugar, salt, black pepper and dry red wine; sir well.
- 13 continue to simmer partially covered for at least 2 1/2 to 3 hours, stirring occasionally.
- 14 do not let the bottom of the sauce burn.
- 15 when done, remove bay leaves and discard.
- 16 serve the sauce over pasta of your choice and sprinkle with freshly grated parmesan cheese.
- 17 note: you may use lean ground round instead of the roast.
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