GadgetGuy
(Formerly Shermie)
Spaghetti Bolognaise
Ingredients;
1 cup each chopped;
Onions. Celery, Green pepper & carrots.
5 cloves garlic, chopped..
3 T oil.
1/2 stick butter (reserving half of it).
1/2lb ground beef.
1/2lb ground pork.
1/2lb ground veal.
1 meium can stewed tomatoes.
3 medium cans tomato puree.
2 medium cans tomato paste.
1/4 cup sugar.
1 cup water.
2 tsp mustard.
3/4 cup Chabali or Burgundy wine.
1tsp each - Dried herbs;
Oregano. Basil, Parsley & Thyme.
2 bay leaves.
3/4 tsp ground black pepper.
1 tsp salt.
1 tsp seasoned salt.
1/2 tsp Cajiun seasoning or chyanne red pepper.
3/4 cup grated or shredded parm cheese.
1/2lbs spaghetti.
Large pot of boiling salted water.
1 - 1-1/2 cups milk, half & half or heavy cream.
Directions;
In 5-qt Dutch Oven, over medium-high heat, heat oil and butter just until hot.
Add weggie mixture and chopped garlic. Mix thorougly to coat with oil / butter. Cover and let mixture sweat as it cooks for about 12 minutes.
Add all three ground meats. Stir and scramble until brown. Add tomatoe products, sugar, water and wine. Add mustard, dried herbs, seasonings, bay leaf and grated cheese. Stir mixture until well blended. Add reserved half of butter.
Bring mixture to a gentle simmer. Maintain that low simmer and cook sauce for at least 3 to 4 hours. Do NOT cook above the gentle simmer, or sauce will start to stick & burn at the bottom of pot!!
Meanwhile, add speghetti to boiling salted water. Keep spaghetti separated by constant stirring until all of it is submerged completely in the hot water. Boil until aldente. Drain in a colander. Do NOT rinse pasta or the sauce won't stick to it. Sauce has to stick to it.
When sauce is done, add milk or cream to it. This has to be the last liquid added, to keep milk from curdling or breaking. Adjust seasonings if needed or desired.
In large bowl or pot, combine both the spaghetti and meat sauce. Finish cooking pasta in sauce on low simmer just until firm, but not too soft. Garnish with chopped parsley. Enjoy!!
Make about 12 servings.
VARIATIONS;
If desired, you can make seasoned meatball in place of the ground meat, or add Italian sausage to the sauce, or both.
Attached Images
Mod Edit. Content Deleted
Ingredients;
1 cup each chopped;
Onions. Celery, Green pepper & carrots.
5 cloves garlic, chopped..
3 T oil.
1/2 stick butter (reserving half of it).
1/2lb ground beef.
1/2lb ground pork.
1/2lb ground veal.
1 meium can stewed tomatoes.
3 medium cans tomato puree.
2 medium cans tomato paste.
1/4 cup sugar.
1 cup water.
2 tsp mustard.
3/4 cup Chabali or Burgundy wine.
1tsp each - Dried herbs;
Oregano. Basil, Parsley & Thyme.
2 bay leaves.
3/4 tsp ground black pepper.
1 tsp salt.
1 tsp seasoned salt.
1/2 tsp Cajiun seasoning or chyanne red pepper.
3/4 cup grated or shredded parm cheese.
1/2lbs spaghetti.
Large pot of boiling salted water.
1 - 1-1/2 cups milk, half & half or heavy cream.
Directions;
In 5-qt Dutch Oven, over medium-high heat, heat oil and butter just until hot.
Add weggie mixture and chopped garlic. Mix thorougly to coat with oil / butter. Cover and let mixture sweat as it cooks for about 12 minutes.
Add all three ground meats. Stir and scramble until brown. Add tomatoe products, sugar, water and wine. Add mustard, dried herbs, seasonings, bay leaf and grated cheese. Stir mixture until well blended. Add reserved half of butter.
Bring mixture to a gentle simmer. Maintain that low simmer and cook sauce for at least 3 to 4 hours. Do NOT cook above the gentle simmer, or sauce will start to stick & burn at the bottom of pot!!
Meanwhile, add speghetti to boiling salted water. Keep spaghetti separated by constant stirring until all of it is submerged completely in the hot water. Boil until aldente. Drain in a colander. Do NOT rinse pasta or the sauce won't stick to it. Sauce has to stick to it.
When sauce is done, add milk or cream to it. This has to be the last liquid added, to keep milk from curdling or breaking. Adjust seasonings if needed or desired.
In large bowl or pot, combine both the spaghetti and meat sauce. Finish cooking pasta in sauce on low simmer just until firm, but not too soft. Garnish with chopped parsley. Enjoy!!
Make about 12 servings.
VARIATIONS;
If desired, you can make seasoned meatball in place of the ground meat, or add Italian sausage to the sauce, or both.
Attached Images
Mod Edit. Content Deleted
Last edited by a moderator: