This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Monday, October 22, 2012

Mi piace l'italiano Bolognese

This A.M. I am hesitant to give you my top secret Bolognese recipe. Oh I am just kidding, although it took me quite a while to come up with this Italian meat sauce recipe. I tried making it by braising meat in wine, tomato and other veggies, shredding the meat off the bone for the sauce, but that added about three hours to the cooking time. And honestly wasn't the taste or texture I was looking for. The method I now use is to saute pureed veggies then add in my marinara ingredients, add the meat that has been browned and simmer all that together for a few hours with the lid covering my stock pot,  locking in all the rich flavors. I think you will find this recipe Delizioso!




Bolognese

1 lb ground veal
1 1/2 lbs ground round
1  1/2 lbs ground Italian sausage
1 lb pancetta, finely diced
garlic salt

dash of extra virgin olive oil

2 cups carrot, pureed
2 cups yellow onion, pureed
2 cups celery, pureed

2 cups white wine
2 28 oz cans of crushed tomatoes
2 28 oz cans of petite diced tomatoes
2 tablespoons dry oregano
2 tablespoons dry parsley
sea salt , cracked pepper
2 tablespoons crushed red pepper
4 tablespoons sugar
sea salt, fresh cracked pepper
several sprigs of fresh rosemary and thyme

For the end:
fresh basil
fresh parsley
Parmesan

Season meat with a dash of garlic salt. In a large frying pan brown meat, drain about half the pan juices and discard. Set meat and remaining juices aside.  

Heat a little olive oil in a large stock pot on medium high heat. Saute pureed veggies for about 5 minutes, add wine and cook about 4 more minutes. Next add tomatoes, spices, sugar, salt and pepper. Stirring occasionally, allow to come to a boil, uncovered, although you may want to place a colander as a splash guard just in case hot tomato tries to jump out at you! Once boiling, stir in browned meat, reduce the heat to simmer and cover. Allow to simmer at least 30 minutes or up to 4 hours for richer flavor, stirring about every half hour. Just before enjoying, stir chopped fresh basil and parsley and taste test to see if you need a little more salt.

Serve with your favorite pasta or make a hearty lasagna. The sauce freezes well.







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