The recipe for Bolognese Sauce is also posted here: http://www.thecatsite.com/t/238199/main-dishes-and-entrees-pasta#post_3528659 That way, we don't lose it in the Lounge shuffle.
You can, of course, use your own tomato sauce instead of using the Fresh Tomato Sauce Sicilian.
BOLOGNESE SAUCE
Jeff Smith (The Frugal Gourmet)
1 pound boneless beef chuck
1 tablespoon olive oil
3/4 cup water
1/3 cup dry red wine
2 cloves garlic, crushed
2-1/2 cups Fresh Tomato Sauce Sicilian (See below)
1 cup chicken stock
1/3 cup grated Parmesan cheese
1/2 cup cream
Salt and pepper to taste
Season the meat with salt and pepper to taste. Brown well in a frying pan with the olive oil. Place the meat in a small heavy saucepan and add the water, red wine, and garlic. Bring to a boil and simmer gently, covered, for 2 hours. If the pan begins to dry out, add a little more water to prevent burning. Allow to cool in the pot with the lid on until you can handle it.
Shred the meat and place it in a 4-quart pot along with its cooking juices. Add the remaining ingredients except the Parmesan cheese, cream, and salt and pepper to taste. Cover and simmer gently for 45 minutes, stirring often. Add the cheese and cream and simmer 15 minutes more. Salt and pepper to taste. (Makes about 7 cups)
Fresh Tomato Sauce Sicilian
1/4 cup olive oil
4 cloves garlic, crushed
1 medium yellow onion, finely chopped
9 cups cored and chopped very ripe fresh tomatoes
4 (28-ounce) cans whole tomatoes, crushed with juice
1/4 cup chopped parsley
1/2 cup dry white wine
1 cup Chicken Stock (Canned or your own)
1 teaspoon dried marjoram
1 teaspoon dried rosemary
6 Tablespoons butter
Salt and freshly ground black pepper to taste
Heat an 8 to 10 quart heavy bottom pot and add the oil, garlic and onion. Sauté until the onion is clear. Add the remaining ingredients except the butter and salt and pepper. Bring to a simmer and gently cook, uncovered, for 4 hours, stirring often. Stir in the butter and salt and pepper to taste.
You can, of course, use your own tomato sauce instead of using the Fresh Tomato Sauce Sicilian.
BOLOGNESE SAUCE
Jeff Smith (The Frugal Gourmet)
1 pound boneless beef chuck
1 tablespoon olive oil
3/4 cup water
1/3 cup dry red wine
2 cloves garlic, crushed
2-1/2 cups Fresh Tomato Sauce Sicilian (See below)
1 cup chicken stock
1/3 cup grated Parmesan cheese
1/2 cup cream
Salt and pepper to taste
Season the meat with salt and pepper to taste. Brown well in a frying pan with the olive oil. Place the meat in a small heavy saucepan and add the water, red wine, and garlic. Bring to a boil and simmer gently, covered, for 2 hours. If the pan begins to dry out, add a little more water to prevent burning. Allow to cool in the pot with the lid on until you can handle it.
Shred the meat and place it in a 4-quart pot along with its cooking juices. Add the remaining ingredients except the Parmesan cheese, cream, and salt and pepper to taste. Cover and simmer gently for 45 minutes, stirring often. Add the cheese and cream and simmer 15 minutes more. Salt and pepper to taste. (Makes about 7 cups)
Fresh Tomato Sauce Sicilian
1/4 cup olive oil
4 cloves garlic, crushed
1 medium yellow onion, finely chopped
9 cups cored and chopped very ripe fresh tomatoes
4 (28-ounce) cans whole tomatoes, crushed with juice
1/4 cup chopped parsley
1/2 cup dry white wine
1 cup Chicken Stock (Canned or your own)
1 teaspoon dried marjoram
1 teaspoon dried rosemary
6 Tablespoons butter
Salt and freshly ground black pepper to taste
Heat an 8 to 10 quart heavy bottom pot and add the oil, garlic and onion. Sauté until the onion is clear. Add the remaining ingredients except the butter and salt and pepper. Bring to a simmer and gently cook, uncovered, for 4 hours, stirring often. Stir in the butter and salt and pepper to taste.
