WE LOVE LOVE LOVE OUR BOLOGNESE SAUCE!
Whether it’s poured on top of pretty much any shape of pasta you desire or layered in a Lasagna, it makes it for a rich and indulgent PIATTO UNICO, which means A FULL MEAL IN ONE PLATE. Carbs, protein and vegetables spouse each other superbly!
OUR SPECIAL SUNDAYS
Sundays were the days when Mom and Dad didn’t have to worry about going to work or taking us to school, the days of rest and to ban stress; the days dedicated to family gathering.
When I mention rest, well this didn’t entirely apply to Mom because she would work extra hard in the kitchen to cook those meals she couldn’t make during week days, due to the long preparation it required.
Her delicacies were either lasagna or meatballs, ragu’ (meat stew on pasta) or BOLOGNESE SAUCE. So long for Mom’s special Sunday right? Well, Southern Italian women take pride in gifting the family with culinary treats and they LOVE to be adored for it! :).
Daddy’s task was to get us ready for church; as we wake up to the smell of the sauce, we hurried to get ready, go to Church with Mom and Dad and stop to get our reward afterwards: fresh pastries for dessert!
What more could we ask for? Well, our weekly stickers or Mickey Mouse magazine sure, but nothing was as precious as our time at the table, all together having a feast with our SPECIAL FOOD. We love you Mom and Dad!
NEEDLESS TO SAY, I AM CARRYING ON THIS TRADITION, IN MY OWN HOUSEHOLD
As you may have understood, the making of the Bolognese sauce is time consuming (not difficult!) and I definitely do not make it every Sunday, BUT! I MAKE A BIG POT OF IT AND FREEZE IT!
The quantities listed in the recipe make about 5 jars (shatter resistant) of 12 and 14 oz each. All you have to do is transfer the jar from the freezer to the fridge the night before and there you have it!
- traditionally the sauce calls for ground BEEF (the belly part) and lard for the root. You may instead mix ground beef (any part) and ground pork to save some $ and use diced carrots, celery and onion for the root instead;
- many cook it very low and slow for several hours but I only let it go for 2 hours and with great results!;
- the traditional pasta used is: egg fettuccine. However any shape of pasta will go greatly; I use little ears, maccheroni (tube shaped pasta), fusilli or cavatappi (curly), bowties or spaghetti.
HERE IT IS:
- 32 oz Ground beef
- 6 Carrots wash, peel and dice small
- 11 stalks Celery wash, cut leafs, dice small
- 1 medium Yellow Onion dice small
- 4 pinch Dry or fresh Rosemary
- 42 oz Canned Tomato Pulp OR Diced
- 9 oz Red wine Mom uses white but I prefer red. Preferably do not use wine you would not drink!
- 5 tbsp Extra Virgin Olive Oil
- Salt as needed or desired
- Black ground Pepper
- Main Ingredients
- Wash and dice carrots, celery and onion, small
- Add the olive oil to your pot, warm up and saute' carrots celery and onion for 4 minutes, stirring occasionally
- In a prep bowl, using your hands or a fork, break the ground beef in small pieces
- Add the beef to the pot, flavor with salt, pepper and rosemary. Evenly mix with the vegetables making sure you keep breaking the meat. You don't want hamburger patties in the sauce :). Let the meat saute' until most of the released liquids are reduced, on medium high. NOTE: a stainless steel pot helps reducing liquids faster)
- Add the wine and let evaporate for 2 minutes on medium (medium high if non stick pot)
- Add the canned tomatoes and rosemary, adjust with salt and pepper and cover for one hour stirring occasionally. Reduce heat to low and cover with lid.
- After one hour move the lid to a side so that liquids evaporate. Remember, if you use a stainless steel pot the liquids will reduce faster so if you notice your sauce is not fluid enough just add tomato SAUCE or PUREE. Keep cooking on low for another hour, stirring frequently.
- The amount of sauce makes it for 5 glass jars of 12-14 oz each, which you can freeze once fully cooled off.
CHEERS TO YOUR UPCOMING SPECIAL SUNDAYS, ITALIAN STYLE!
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