Bolognese Sauce
Servings: 0
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion finely chopped
- 1/2 cup celery finely chopped
- 1/2 cup carrot finely chopped
- 1 lb. ground beef
- salt & black pepper to taste
- 1/2 cup dry white wine
- 26 oz. Pomi Chopped Italian plum tomatoes
- 1 cup water
Instructions
- Heat the oil and butter together, over low heat, in a heavy bottomed pot.
- Add the onion, celery and carrot and cook till wilted.
- Brown the meat in a separate skillet and drain on paper towels. Pour off all the drippings. Add meat to pot.
- Add the wine and allow the wine to cook completely down to almost dry before adding salt & pepper, tomatoes and water.
- Adjust the heat to a slow simmer and, being careful not to cook too
- rapidly, cook the meat and tomato sauce for between 3 to 4 hours. Stir frequently to
- avoid scorching the bottom of the pot and keep a close eye on it.
- When the sauce has cooked for several hours and the excess liquid has cooked off, adjust seasoning, remove from heat. Serve over pappardelle pasta (wide noodles) and garnish with parmesan cheese or use in lasagna.
Notes
I sample the sauce several times during cooking to add salt and pepper of which I use a lot of!
Recipe By: Gourmet Magazine
Serving Size: 4
Serving Size: 4
Leave a Reply