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.
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- 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
- 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.