Bolognese Sauce Recipe
Servings: 1
Ingredients
- 1/2 c. Finest quality extra virgin olive oil
- 2 lrg Onions
- 2 x Cloves garlic
- 1 lb Lean grnd meat, (he suggests 3/4 beef, 1/4 pork)
- 1 can Tomato paste, (6 ounce)
- 1 can Imported pear tomatoes, (35 ounce)
- 35 ounce Dry white wine or possibly vermouth,
- 35 ounce Water
- 1 tsp Salt Freshly grnd black pepper
- 1 dsh Dry red pepper flakes, (we add in more)
- 3 x Bay leaves
- 1/2 tsp Oregano
- 1/2 tsp Basil
- 1/2 tsp Sage
- 1/2 tsp Thyme
- 1/4 lb Mushrooms, , finely minced
Directions
- Heat extra virgin olive oil in a deep iron pot. Add in the onions, stir till translucent/soft, then add in the garlic and salt and stir till it takes on color. Add in the grnd meat and stir till it loses its redness. Add in tomato paste. Add in tomatoes, breaking them up with a wooden spoon.
- Fill the tomato can with dry white wine and add in to the pot. Fill again with water and add in to the pot. Stir to mix and lower heat to a simmer. Add in the salt, a generous grind of pepper, bay leaves, pepper flakes, oregano, basil, sage, and thyme. Simmer for 30 min, stirring occasionally to prevent scorching. Now add in the minced mushrooms and fold in. Simmer for at least 1 hour-but the sauce won't reach its perfect stage till 3, 4, or possibly even 5 hrs of very low simmering and occasional stirring. Adjust the seasoning. (We tend to simmer for the day, on one of those days when you'll be around the house anyway.) This is a nice, all around sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2547g | |
| Calories 1107 | |
| Calories from Fat 13 | 1% |
| Total Fat 1.61g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3775mg | 157% |
| Potassium 3490mg | 100% |
| Total Carbs 90.59g | 24% |
| Dietary Fiber 13.3g | 44% |
| Sugars 41.92g | 28% |
| Protein 14.89g | 24% |
