Bolognes
(Sandi's Recipe)
1/4 cup
EVOO (Extra Virgin Olive Oil)
1 medium
onion
2 garlic
cloves
1 celery
stalk
1 carrot
1 small
can tomato paste (I think it is 6 oz.)
1 Tbsp
granulated sugar
8 ounces
red wine
1 8 oz
can tomato sauce
1 pound
ground beef, chuck
1 28
ounce can crushed tomatoes
1/2 tsp
ground oregano plus more to taste
1/4 cup
chopped fresh flat-leaf parsley
8 fresh
basil leaves, chopped
1/2 tsp
salt, plus more to taste
1/2 tsp
freshly ground black pepper, plus more to taste
1/4 cup
freshly grated Pecorino Romano cheese
feeds 8-10 people.
In a
large skillet, heat the oil over a medium flame. When almost smoking add the onion and garlic
and sauté until the onion is very tender, about 8 minutes. Add the celery and carrot and sauté for 5
minutes. Add the tomato paste, sugar and
wine and continue to cook until the sauce color deepens. Stir frequently so
tomato paste does not scorch. Add the
beef and sauté till the meat is no longer pink, breaking up large lumps, about
10 minutes. Add the remaining
ingredients, except the cheese and cook over medium low heat until the sauce
thickens, about 30 minutes. Stir in the
cheese and season to taste.
Can be
made 1 day ahead of time.
What we learned:
The sauce (10x) was made a day ahead of time and reheated several hours before serving, and the heat contained in the pot was enough to keep very hot.
