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Our Businesses: Special Affairs Catering ( Wedding Cakes and Other Goodies ! ) and Dolly's Seasonings Inc., the home of "Dolly's Seasoned Salt "

Friday, March 11, 2011

A Recipe ..... For You !

My son emailed me for this recipe which is adapted from a cookbook written by Giada DeLaurentos.  I good sauce it is unusual as usually a Bolognese sauce has milk to tenderize the meat. This is a winner though and if you simmer simmer simmer you end up with a tasty sauce that is good on anything, even if you do like I do and eat it out of a bowl for breakfast.  I use dried Italian seasoning to replace the fresh herbs and still it is a winner. You will not be sorry that you have adapted this for your own use!!!!!  Thanks Giada !!!

Bolognese Sauce
1/4        cup        extra-virgin olive oil
1             med      onion, small dice
2            cloves   garlic, peeled and finely chopped
1                            celery stalk, fine dice
1                            carrot, fine dice
1             lb           ground chuck beef
1                            (28-ounce) can crushed tomatoes
1/4        cup       flat-leaf Italian parsley, chiffonade
8                           fresh basil leaves, chiffonade
                              Salt and freshly ground black pepper
1/4        cup       freshly grated Pecorino Romano or Parmesan Cheese


In a 6 quart pot, add extra-virgin olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Raise heat to high and add the ground beef. Sauté, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 8 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, about 1/2 hour. Finish with Pecorino Romano or Parmesan. Check for seasoning.  Serve hot.

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