Jackie’s saucy bolognese recipe

WhettingAppetite

By Jackie Ruby, “The Cooking Realtor.”

 

There’s a chill in the air and what better way to ward off it and the blues than with a fresh Bolognese sauce on a Sunday afternoon.

This is a recipe that anyone can make and once you have, you’ll be hooked. Serve over pasta with some fresh Italian bread, salad and a glass of red wine.

If you have any questions, please email jacquelineruby@hotmail.com.

INGREDIENTS:

  • 2-3 cans plum tomatoes (use Rao’s or Alta Cucina tomatoes)
  • 1/2 cup chopped basil
  • 2 tablespoons chopped parsley
  • 4 garlic cloves
  • 1 bay leaf
  • 1/2 teaspoon fennel seeds
  • 1/2 carrot, finely chopped
  • 1/2 onion finely chopped
  • 1/2 cup dry red wine
  • 1 1/2 pounds ground sirloin beef
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 pound pasta
  • 3 tablespoons grated Parmesan cheese

DIRECTIONS

  • Brown beef in pan. Add salt and pepper.
  • Transfer meat to plate.
  • Sauté onion and carrots in olive oil for about 3 minutes.
  • Add wine and reduce 5 minutes.
  • Break up plum tomatoes and add to pan.
  • Add browned beef, garlic, bay leaf, fennel seeds and grated cheese.
  • Simmer 1 1/2 hours.
  • Add parsley and basil just before serving.
  • Serve over pasta – 6 servings.
  • You can substitute ground pork or veal for beef or do 1/2 pound of each.

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