Bolognese Meat Sauce (or "Gravy," as many Americans of Italian extraction refer to it)
Recipe: Saute a lightly salted mixture of one finely chopped onion, one finely chopped celery stalk including the leaves, one finely chopped carrot, in lard (or the cooking oil of your choice) till onions are translucent. Then add one pound ground beef, one pound ground veal, and one pound ground pork. Turn heat high and stir for about ten minutes. Add a cup of red wine. Keep cooking and stirring for another five minutes. Stir in a tablespoon full of tomato paste and cook for another couple of minutes. Add three cups full of canned tomatoes that you've previously a) removed the hard white parts and bits of skin from, then b) crushed to bits. Mix in. Add four whole bay leaves and a teaspoon full of fresh ground black pepper, stir in. Bring to a boil, then down to a simmer. Add two teaspoons of salt and stir in. Simmer uncovered for two to three hours. Every half hour, check to see if it's getting dry. If so, add warm whole milk a cup at a time, then stir it in, so the "gravy" remains liquid. After you've added a cup or two, you can switch to hot water as the additive instead of milk. Periodically, taste for salt. If it needs more, add more a little at a time till it's right.
The way I remember my dad pronouncing it was ... braas-choule. Two syllables.
thats close enough..lol.
Yep. I tried making it once and the meat turned out like shoe leather. Never made it again. It made the sauce taste real good, though, from being cooked in it.
I love to make meat sauce and rarely do it the same way twice.
Pour a glass of wine.
In a big heavy pot add olive oil and heat up, put a hunk of beef roast in and brown, remove and set aside.
Add some garlic and a mirepoix, cook until 5-10 minutes. Add some wine,(pour yourself another glass)a little beef stock, a couple spoon fulls of tomato paste, and put the meat back in. Cover and cook on low for a long time.
I usually pull the meat out when it is about to fall apart. Sometimes I run the veggies and cooking liquid through the blender, sometimes not. Add a couple cans of good Italian tomatoes like San Marzanos and simmer for a couple more hours or until consistency is right.
Serve sauce with meat on the side. Pasta or potatoes get smothered in the sauce.
Salt, pepper, season to taste at every stage.
Delicious and easy. (might need more than one bottle of wine)
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
As far as jarred sauce. I won't buy the Ragu stuff, or the expensive boutique stuff either.
Rob posted a brand he buys(brain fart, can't remember right now) and I picked some up when I saw it at the store. Inexpensive, very tasty and not made with a bunch of corn syrup [bleep].
It'll come to me and I'll post it.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
Don't own a recipe but am 1st gen American with northern Italian parents. A sweet, simple one my Mother often made as I do now.
1.5# ground beef 1.5# ground pork 12 oz or so of diced tomatoes One big azz can of crushed tomatoes from Costco, about the size of a bowling ball. One cup of chopped fresh parsley One 4 oz jar of pesto One small onion diced Six gloves of garlic, minced
Grey the meat and drain via hot H2O from the faucet Dump all of the rest in the pot short of the garlic Cover and simmer for two hours Taste for flavor and tweak as required, more pesto or salt or ?? Once flavor is right and meat crumbles readily add garlic and simmer for 45 minute more.
Don't own a recipe but am 1st gen American with northern Italian parents. A sweet, simple one my Mother often made as I do now.
1.5# ground beef 1.5# ground pork 12 oz or so of diced tomatoes One big azz can of crushed tomatoes from Costco, about the size of a bowling ball. One cup of chopped fresh parsley One 4 oz jar of pesto One small onion diced Six gloves of garlic, minced
Grey the meat and drain via hot H2O from the faucet Dump all of the rest in the pot short of the garlic Cover and simmer for two hours Taste for flavor and tweak as required, more pesto or salt or ?? Once flavor is right and meat crumbles readily add garlic and simmer for 45 minute more.
"Pesto" can mean a lot of different things. Do you mean basil pesto?
Bolognese Meat Sauce (or "Gravy," as many Americans of Italian extraction refer to it)
Recipe: Saute a lightly salted mixture of one finely chopped onion, one finely chopped celery stalk including the leaves, one finely chopped carrot, in lard (or the cooking oil of your choice) till onions are translucent. Then add one pound ground beef, one pound ground veal, and one pound ground pork. Turn heat high and stir for about ten minutes. Add a cup of red wine. Keep cooking and stirring for another five minutes. Stir in a tablespoon full of tomato paste and cook for another couple of minutes. Add three cups full of canned tomatoes that you've previously a) removed the hard white parts and bits of skin from, then b) crushed to bits. Mix in. Add four whole bay leaves and a teaspoon full of fresh ground black pepper, stir in. Bring to a boil, then down to a simmer. Add two teaspoons of salt and stir in. Simmer uncovered for two to three hours. Every half hour, check to see if it's getting dry. If so, add warm whole milk a cup at a time, then stir it in, so the "gravy" remains liquid. After you've added a cup or two, you can switch to hot water as the additive instead of milk. Periodically, taste for salt. If it needs more, add more a little at a time till it's right.
served in the finest reatarauntees in New Yawk
Liberalism is a mental disorder that leads to social disease.
If somebody wants to try my recipe I'll fill in the details.
If it's not too much trouble please do.
Denny.
1 1/2 lbs ground beef 1/2 lb fresh ground pork 2 or 3 mild Italian sausages (cut in slices) 1 28 oz can whole tomatoes (drain and chop in thick chunks) 2 28 oz cans tomato sauce 1 16 oz can tomato sauce 1/2 of a small can tomato paste olive oil 1 1/2 med yellow onions (diced) ... don't use sweet onions 1 lb (+) mushrooms (half white and half brown is very good) cut in 1/8" slices a pinch of white sugar fresh chopped garlic (or garlic powder) 1 T oregano 1 T basil 2 T dried parsley salt black pepper 3 whole bay leaves 3/4 cup red wine dash of Worcestershire dash of Tapitio
Season the ground beef with S&P and garlic powder and brown in a skillet. Brown the ground meat (half the beef and pork) in two separate batches (so that it actually browns) and leave it a little chunky. Think bits of chunky mini meatballs. Drain the grease and set aside.
Cook the sausages. In a skillet add 2 T water, the sausage, cover, and cook over med low heat until the water has absorbed. When the water is gone add a little bit of oil, turn up the heat and brown. Set the sausages aside to cool. When they're cool enough to handle cut them into 3/16" rounds, return to a hot skillet and brown. This extra browning step adds flavor and removes some of the grease/fat.
While you're browning the meat dice the onions(1/4" or larger), slice the mushrooms, drain the canned whole peeled tomatoes (Italian plum tomatoes are preferable), slice the tomatoes into chunky bits (remove the seeds when doing this), and open all the cans.
In 6 quart or larger pot add a couple T of olive oil, the diced onions, 3 or 4 cloves of fresh minced garlic, stir, cook, add the mushrooms, and cook the onions until translucent. Don't brown them. If you're using powdered garlic add about 1 t + after the onions have started to cook.
When the onions are done add the rest of the ingredients, about one t of salt (or less to taste), 1/2 t black pepper , keep the heat up until it starts to bubble, then turn it down to a slow simmer ... just a few bubbles.
Simmer *uncovered* for about 2 1/2 hours. Once it reduces and thickens you might need to cover it. Judge accordinly.
I've never written this recipe down but I have finally got the amounts of everything down to the point where I could write it out. I used to just measure by eye and taste.
I might edit this post but for now it's waaay close enough to wind up with a really good pot of thick chunky meaty tomato spaghetti sauce.
Don't own a recipe but am 1st gen American with northern Italian parents. A sweet, simple one my Mother often made as I do now.
1.5# ground beef 1.5# ground pork 12 oz or so of diced tomatoes One big azz can of crushed tomatoes from Costco, about the size of a bowling ball. One cup of chopped fresh parsley One 4 oz jar of pesto One small onion diced Six gloves of garlic, minced
Grey the meat and drain via hot H2O from the faucet Dump all of the rest in the pot short of the garlic Cover and simmer for two hours Taste for flavor and tweak as required, more pesto or salt or ?? Once flavor is right and meat crumbles readily add garlic and simmer for 45 minute more.
"Pesto" can mean a lot of different things. Do you mean basil pesto?
![[Linked Image]](http://i176.photobucket.com/albums/w188/TheRealHawkeye/IMAG0371.jpg)
Drain the grease and set aside.