I've made spaghetti sauce countless times with very good results. Yesterday Ann was talking about the Bolognese sauce we used to have at a joint in Germany. And asked if I'd give a whirl. Well. Hell. Why not? After comparing numerous recipes on line. I combined a few that I figured would work to what we remembered. And Ann told me I nailed!
Start out by mincing a stalk of celery, one carrot, and one onion. Or, in other words. Mirepoix.
Add a TBS of EVOO in a pot.
Add the onion and let it cook for 5 minutes at a simmer.
Then add the carrot, celery, and 4 cloves of minced garlic. And let it cook for another 5 minutes.
The add pound of ground beef. And 1/2 pound ground sausage. Cook until longer pink. Then drain fat.
Then I added 1.5 cups of red wine. I had Merlot. And it worked fine. Allow that to cook down for about 10 minutes.
Then add 1 cup of cream. Let that cook down for 5 minutes.
Then add 2 tsp of Italian spice, 1 tsp pepper, 1 tsp of salt. And 1 bay leaf.
I let that simmer for a few minutes. Then added one 28 ounce can of whole tomatoes with the juice.
Simmer for 30 minutes. Then break up the tomatoes some.
Then let it simmer for at least 2 hours so that it can reduce some. I added another tsp of salt and pepper.
I also made some bread sticks. And sprinkled with a copycat blend of pizza hut's bread stick topping.
Looks like sand art! For some reason I didn't take any pics of the bread sticks. I believe my belly was telling me to put down the camera. And pic up the fork.
I'll post up the recipe for the bread sticks. And topping if anyone is interested.
While I was cooking I had a couple of brews that one of my kids dropped off. Good stuff if you're into strong IPA's
And the money shot. About the only way I could have improved this meal was if I would have had fresh pasta instead of the dried stuff. On that note. Our Wegmans had 10 pound bags of Barilla spaghetti for 5.00. Needless to say. I now have 20 pounds of pasta portioned into 1 pound vacuum sealed bags.
Start out by mincing a stalk of celery, one carrot, and one onion. Or, in other words. Mirepoix.
Add a TBS of EVOO in a pot.
Add the onion and let it cook for 5 minutes at a simmer.
Then add the carrot, celery, and 4 cloves of minced garlic. And let it cook for another 5 minutes.
The add pound of ground beef. And 1/2 pound ground sausage. Cook until longer pink. Then drain fat.
Then I added 1.5 cups of red wine. I had Merlot. And it worked fine. Allow that to cook down for about 10 minutes.
Then add 1 cup of cream. Let that cook down for 5 minutes.
Then add 2 tsp of Italian spice, 1 tsp pepper, 1 tsp of salt. And 1 bay leaf.
I let that simmer for a few minutes. Then added one 28 ounce can of whole tomatoes with the juice.
Simmer for 30 minutes. Then break up the tomatoes some.
Then let it simmer for at least 2 hours so that it can reduce some. I added another tsp of salt and pepper.
I also made some bread sticks. And sprinkled with a copycat blend of pizza hut's bread stick topping.
Looks like sand art! For some reason I didn't take any pics of the bread sticks. I believe my belly was telling me to put down the camera. And pic up the fork.
I'll post up the recipe for the bread sticks. And topping if anyone is interested.
While I was cooking I had a couple of brews that one of my kids dropped off. Good stuff if you're into strong IPA's
And the money shot. About the only way I could have improved this meal was if I would have had fresh pasta instead of the dried stuff. On that note. Our Wegmans had 10 pound bags of Barilla spaghetti for 5.00. Needless to say. I now have 20 pounds of pasta portioned into 1 pound vacuum sealed bags.
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