[...]Spaghetti Bolognese Recipe[...]…

[...]Spaghetti Bolognese Recipe[...]…

[...]Spaghetti Bolognese Recipe[...]…

Spaghetti Bolognese Recipe…

Tom’s Semi-Homemade $8 Bolognese:

- Grate one fair-sized carrot and finely chop half an onion (large onion) and a rib of celery. This is the famous French aromatic staple Mir-pois (or however it’s spelled). Season them with some Italian seasonings like Oregano, Basil, Thyme and Rosemary. Cook this in some olive oil, in a large Dutch oven or skillet, on medium heat for about 8 minutes.
- Finely chop about 5 cloves of garlic and add them to your cooked onion/carrot/celery. Turn the heat in that pan to low.
- In a second large pan, brown about 1.5-2 pounds (~0.75-1 KG) ground beef. Drain the beef of the excess fat. Yes, use a spoon.
- Put the beef into the veggies’ pot. Chop up half of a large tomato (medium chop) and add it to the meat and veggies. Let them hang out together for, oh, about 10 minutes on medium-low heat. Re-season with the Italian herbs and some garlic powder if you have it.
- Add about 12 ounces (1.5 cups or .75 pint) of milk to the pot. Give it a good stir and let it sit for 5 minutes. Add a tablespoon of sour cream and make sure you stir it in well — no clumps.
- Add about 12 ounces of a dry white wine — I used Chablis. Stir that in. Let it sit for 5-10 more minutes.
- Add two 24-ounce jars of spaghetti sauce. I used the cheap Kroger store brand but you can use any — Ragu, Prego, Hunt’s, whatever. Mine didn’t have too much sugar, which was okay.
- Give it all a good stir, put it on Medium heat, put a lid on the pot and let it simmer for about 30 minutes. Stir it now and then to keep any from burning. Maybe put the heat one notch below medium.

Taste it and season to your liking. If it’s a bit bitter, add some sugar (start with a teaspoon). If it’s a bit bland, add salt/pepper/garlic/Italian seasonings. I put a tablespoon (or so) of grated Parmesan cheese into it a few minutes before serving it over spaghetti. Then I topped it (on my plate) with more grated Parm.

That worked really, really well for my girlfriend and I tonight, and I hope you get a chance to try it. And… I put the leftover pasta into the pot and mixed it up with the remaining “Bolignese” sauce and put it in the fridge. That sauce will continue to thicken overnight and WHOA will it be great again tomorrow!

Take care, friends,

Tom
USA

A bit of useless trivia for the night :) Either way that looks so good! And you’d be happy to know that carrots are very authentic in these sauces (useless trivia #2).