A simple, yet tasty Meat Sauce for your Pasta dishes.
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INGREDIENTS:
About 1 lb. Ground Beef
2 Cups Parmesan
1 large Onion, chopped
Salt and Pepper
1 Tablespoon Olive Oil and1/4 Cup Olive Oil
1 Celery stalk
1 Large Carrot
2-4 Bay Leafs
2 Tablespoons ea. of Parsley & Oregano
6 or more Garlic Cloves
4-6 Whole Nutmeg
8x8 inch or so of Cheese cloth (for the whole nutmeg)
1 Cup Merlot (or any DRY Red Wine)-- optional; you can add a small handful of Sugar instead
LARGE can (approx 6 lbs) Ground Tomatoes
Pasta of Choice
Blender or food processor of some sort.
DIRECTIONS:
Put the WHOLE Nutmeg Cloves in center of Cheesecloth portion.
If you can't find Cheesecloth or don't have Whole Cloves, you can use a BABY pinch of ground Nutmeg. Wrap up and tie securely. The Cheesecloth prevents the Whole Nutmeg Cloves from floating around the sauce and chipping a tooth.
After cooking, the Cheesecloth is easy to find and removed.
Hair by peeling the Celery, chop up. Peel Garlic. If you chop off the ends, the peel comes right off. Dice Onion, Peel and cut Carrot. Put
half the chopped Onions in Meat.
Now you're going to blend the other half of the chopped Onion, Garlic, Carrot, and Celery in about 1/4 Cup of Olive Oil.
With about 2 Tablespoons of Olive Oil (enough to coat the bottom of a large pot) begin to brown the Ground Beef with Salt, Pepper, Oregano & Parsley.Add the blended Vegetables and stir.
Now add the Tomato Sauce. Add the Bay Leafs and Nutmeg. Stir, simmer for a few min. Add the dry Red Wine, stir. (you can also add a small handful of Sugar instead)
Top with a lot of Parmesan Cheese, DON'T stir this, it will seep down into the sauce.
Cover and simmer on low for about 1/2 hour. Stir and top with a bit more Cheese, simmer for 1/2 hour more.Plate cooked Pasta, top with Sauce and more Cheese.Remember, Spaghetti sauce ALWAYS tastes better the next day!!You can freeze a lot of this sauce as well.
NOTE:
You can change up the Bolognese sauce by
putting a serving size into a saute pan and
adding a spalsh of HEAVY Whipping Cream and
heating up so it now becomes CREAMY
Bolognese Sauce. (this tastes great as one of
the layers in Lasagna)
