Ingredients: |
Ingredients: 1/4 cup extra-virgin olive oil
4 med onions coarsely chopped (about 2 cups)
12 garlic cloves, peeled and coarsely chopped
3 celery stalks coarsely chopped (about 1 cup)
2 carrots, coarsely chopped (about 1 cup)
1 lb ground beef
1 lb ground pork
2 lb ground veal
2 (28-ounce) cans crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
15 fresh basil leaves, chopped
salt and freshly ground pepper
3/4 cup half & half
1/2 cup freshly grated Pecorino Romano
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Directions: |
Directions:In a dutch oven on medium heat add olive oil, onion, celery and carrot and sauté over medium heat until the vegetables become very soft, about 8 minutes. Add the garlic, stir and cook further about one minute being careful not to burn garlic. Remove the vegetables to a bowl to brown the meats. Raise heat to high and brown the ground beef stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Cook one pound of meat at a time removing each to the bowl of sautéed vegetables until all meat is brown then return everything to the pot. Add tomatoes, parsley and basil, season with salt and pepper and cook over low heat until the sauce thickens, approximately 1/2 hour. Finish Bolognese with half & half and Pecorino Romano. Divide pot in half and freeze one half for later date.
Serve the remaining half the bolognese over 1 pound penne, rigatoni or other hearty pasta. With Caesar salad and garlic crostini half the pot and 1 pound of pasta serves 4-5 people. |
This recipe for Simple Bolognese is from