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Bolognese Sauce
Serve this versatile sauce with spaghetti, polenta,
baked potatoes, or simply enjoy it hot on toast.
Makes 4-6 servings
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2 tablespoons olive oil
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1 onion, finely chopped
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1 carrot, chopped
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1 clove garlic, crushed
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1 pound ground beef
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1/2 cup red wine
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2 13-ounce cans crushed tomatoes
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1 cup beef stock
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2 tablespoons tomato paste
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1/2 teaspoon dried oregano
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Pinch of ground nutmeg
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Salt and freshly ground black pepper
Heat the olive oil in a large saucepan and gently sauté
the onion and carrot for 5 minutes, or until tender and
slightly golden.
Add the garlic and ground beef to the vegetable mixture.
Cook until the meat starts to brown. Break up any lumps of
meat with a fork.
Add the red wine and cook, stirring frequently, until
almost evaporated. Add the remaining ingredients except
the salt and pepper. Cook, stirring occasionally, over low
heat for 1-1/2 hours.
Season with salt and freshly ground black pepper, and
serve.
Note:
For a more robust flavor, add 4 ounces of finely
chopped pancetta to the vegetable mixture at the
beginning.
Bolognese sauce can be made in large quantities and frozen
in small portions for up to 3 months.
Recipe from
SIMPLY PERFECT EVERY TIME: 130 Classic, Foolproof Recipes
By David Herbert, Photographs by Andre Martin
(Marlowe & Company; October 2004; $14.95/Trade Paperback;
ISBN: 1-56924-410-3) |
