Thursday, March 17, 2011

Bolognese Sauce

Bolognese Sauce
My mother's Peruvian version of this classic Italian sauce is to brown a large beef roast in hot oil until nicely brown all over before adding the tomato sauce, etc.  After simmering for a long time until the meat is fork tender, she removes the meat and shreds it before adding it back to the sauce to serve.  It is a very delicious pasta sauce which can also be served with polenta.

I have modified this one to use with ground beef instead.

1 lb. freshly ground beef (make sure the beef cuts has some fat on it otherwise the ground beef will not be so tender).  The Cuisinart works well for grinding up the meat.
1 large onion, diced finely
3 large garlic cloves, minced
1 large carrot shredded
1 large celery finely sliced
1 large can of good canned tomato sauce or canned whole tomatoes if you prefer
1/4 to 1/2 cup half and half (or milk)
Fresh basil and oregano (or dried)
Salt and Pepper to taste
Extra virgin olive oil

Heat a large saucepan, add the ground beef and brown thoroughly.  When you hear the oil sizzling and the meat is brown, add the garlic and onions.  Fry for a few minutes together with the meat and then add the celery, carrots, basil leaves and oregano.  Add the tomato sauce and salt and pepper to taste.  Bring to a boil then lower heat to medium low to low.  (The electric stove I use needs to be on low).  Simmer for approximately an hour or so.  Then stir in the half-n-half or milk. 

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