Mom's Classic Bolognese Sauce

Notes

Ingredients

• 1/4 cup extra virgin olive oil
• 2 Tbsp. unsalted butter
• 2 carrots - peeled, minced
• 2 stalks of celery - cleaned, minced
• 1 large onion - minced
• 4 garlic cloves - minced
• 1.5 pounds of leanest ground beef
• Optional: 2 sausage links, (casings removed) crumbled
• 3 tsp. salt - divided
• 1/8 tsp. black pepper
• 2 dashes of cayenne pepper
• a handful of fresh basil
• a handful of fresh parsley- chopped
• 1/2 cup red wine (or white wine)
• 2 (28-ounces) cans of peeled tomatoes
• 1 cup of water

Directions

• 1.

  Use a mini chopper to mince all the vegetables for this recipe.

• 2.

  Start with a large heavy saucepot to make the sauce. Heat on medium heat, and add the olive oil and butter.

• 3.

  Place the minced carrots, celery, onion, and garlic into the pot. Cover and stir occasionally the veggies, simmering on medium-low heat for 5 to 8 minutes, until softened.

• 4.

  Raise the heat to medium, then add in the meat. Use your hands to crumble the meat as you drop it into the saucepan. Then use a wooden spoon to break up the chunks, until the chopped meat is completely crumbled. Sprinkle 1 teaspoon of salt, then add fresh cracked pepper and 2 dashes of cayenne pepper over the meat mixture.

• 5.

  Cover and allow the meat to fully cook with the veggies, stirring occasionally for about 6 to 8 minutes.

• 6.

  Stir in the fresh basil and fresh parsley and simmer for one minute to be fragrant.

• 7.

  Pour in the WINE and uncover, allow the wine to simmer with the meat mixture until it slightly absorbs into the mixture, about 2 to 3 minutes.

• 8.

  Meanwhile, open the cans of peeled tomatoes. Doing one can at a time, slowly pour the tomatoes into a blender, and pulse to puree the tomatoes. Repeat with the second can of tomatoes. Pour them into the pot.

• 9.

  Then pour 1 cup of water into the pot. Stir in 2 additional teaspoons of salt.

• 10.

  Cover. Bring to a low boil, then lower the heat to the lowest, and simmer for 1 hour, stirring occasionally.

• 11.

  After one hour, taste the sauce and adjust the seasonings to your taste. If the sauce is too thick, you can add a little more water, about 1/4 cup. Turn off the heat. Your bolognese sauce is ready for you to use.