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Bolognesse Sauce My Way With A Twist Recipe

Ingredients

How to make it

  • Heat a heavy pot on medium heat with enough oil to cover the bottom add about 1 tbsp butter before the oil is hot.
  • When the oil and the butter are hot add the mushrooms and stir to coat all the mushrooms with the oils. The mushrooms might absorb most of the oil so if necessary slowly drizzle a bit more so to saute the mushrooms.
  • Then the mushrooms will release fluids when the fluids evaporate add a little salt and pepper to flavor.
  • Add the onion, celery and the carrot and saute until the onion and celery start to soften again add a bit of salt and pepper to flavor and the bay leaf. Simmer a couple of minutes add the garlic and the pepper flakes.
  • After about two minutes and you smell the aroma of the garlic drizzle in the wine and stir well allow the wine to cook off and then add the tomato paste and mix well. Bring it to a simmer and allow to loosen up.
  • Put the chop meat in and break it up so the saute and meat are combined. Allow the meat to sit a couple of minutes and turn it continue this till all the meat looses the pink color try to get a little brown color if you can.
  • Add the tomatoes as well as the cheese rind mix well and bring to a light boil. Reduce to a simmer. Taste and adjust with seasoning if need.
  • I like to finish this in the oven at about 325 Degrees F for about one and a half to two hours stirring it every 30 minutes with the cover on the pot. If it starts to thicken to much add a cup of low sodium beef stock or water as needed.
  • You can continue the cooking process on the stove top but you need to stir more often. The oven will insure a more even heat distribution.
  • If there is a heavy layer of oil on top skim it with a spoon.

Reviews & Comments 2

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  • 22566 8 years ago
    Bolognesse?
    Oh! No you didn't!
    ~ Umami ~
    Lay your hands on the 1891 cookery bible...La scienza in cucina e le'arte di mangiare bene...'The Science of Cooking and the Art of Fine Dining'
    .~and~
    Bolognesse?
    Imola to be more precise!
    ~as for ~
    Meeting two meats...that is correct
    Sizzle up some streaky bacon and greet the mince beef...both will be well at home in this recipe.
    ~ but ~
    Garlic and Herbs are out...Nutmeg,Salt and Pepper is all that is needed
    ~and~
    Fresh,flavoursome tomatoes are in,along with under the disguise of finely chopped carrots,onions,celery stalks...they're there...you just don't seem 'em.

    Wine with the dine?
    Why yes!
    White or Red...either will do quite nicely...thank you!
    Buon Appetito!
    Kind Regards
    Joyce
    Was this review helpful? Yes Flag
  • njspanteach 8 years ago
    Oh my goodness, does this look good! But what is a cheese rind?
    Was this review helpful? Yes Flag

The Cook

BuonAppetito Queens, New York

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