Bolognese means “with meat” and is one of the foundations of Italian cooking. I actually picked this recipe up in Harry’s Bar in Florence on a trip to Italy. It needs to be slowly cooked, but is very versatile. It can be frozen and then heated for a quick evening meal. It goes well with any pasta.
Ingredients:
1 carrot, peeled
1 stalk of celery, peeled
1 medium onion, diced
1 garlic clove, diced
1 lb of ground beef or ground veal
½ cup extra virgin olive oil
½ cup tomato paste
½ cup dry white wine
32 oz of chicken stock
2 tablespoons of flour
One Fresh rosemary twig, 1 fresh thyme sprig, 2 sprigs of flat leaf parsley wrapped in cheesecloth
Preparation:
Heat olive oil in Dutch oven or large pot
Add carrot, celery, onion, and garlic to pan
Sauté until golden
Add meat and cook until browned
Add tomato paste and blend
Add flour and cook for about 2 minutes
Add white wine and boil down until almost evaporated
Stir in stock and add herbs wrapped in cheesecloth
Bring mixture to a boil and then reduce heat to a simmer
Cook uncovered for 1 hour. The sauce should not be too thick.
Taste and adjust seasonings
Remove herbs wrapped in cheese cloth and discard
Serve over pasta with a tossed salad and crusty Italian bread
Photo by Joe Gough/Shutterstock.com
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