Bolognese
INGREDIENTS:

About 1 lb. Ground Beef
2 Cups Parmesan
1 large Onion, chopped
Salt and Pepper
1 Tablespoon Olive Oil and
1/4 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 Cloves
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.


























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 Cloves















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, refrigerated 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)
Click HERE for video
HOME

SLOW COOKING
in a Crock Pot

COPY CAT
RESTAURANT
RECIPES

DOREEN'S
KITCHEN RECIPES
Appetizers
Soups & Broths
Gravy Sauces
Salads
Pasta, Leaf & Dressings
Breads
Sandwiches
Vegetables
Grill
Grilled WHOLE Pineapple,
Bananas, Vegetables,
Mussels, Beer Chicken,
Beef, Burgers, Pulled Pork,
How to clean a  
Charcoal Grill
Breakfast
Potato Pancakes,
Poached Egg's,
Fried Potatoes
Crepes
Savory, Dessert, Veggie
Pizza
Dough's & Sauces
Pasta
Homemade Pasta, Sauces
Main Course
Seafood, Chicken, Beef,
Pork
Seafood/Fish
Baked, Pan Fried, Poached,
-fillet whole fish-
Beef
Variety of Beef dishes
Pork
Grilling, Baking, Sandwiches
Poultry
Chicken, Turkey,
Cornish Hens
German/Polish
Schnitzels, Dumplings,
Swedish Meatballs
Italian
Seafood, Chicken, Beef,
Pasta
Oriental
Sushi Rolls, Gyoza, Egg Rolls,
Chop Suey
Mexican
Enchiladas, Tamales,
Tostadas, Chili Rellenos,
Homemade Enchilada sauce
French
Crepes, Escargot,
Bouillabaisse, Lobster
Bisque, Shrimp de Jonghe
Desserts
Pies, Tira Mi Su
CONTACT
   
COOKBOOK
"La Cucina Dorina"
GET A
EBOOK download
Cookbook
"La Cuisine Francaise"
with FREE Magic Pan
Restaurant recipe
s

EBOOK download
Cookbook "Italian Kitchen" with FREE
Red Cross Pasta cookbook
EBOOK download