"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pasta Bolognese Recipe

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This recipe for Pasta Bolognese, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carrie Pallat
Added: Monday, December 3, 2007


½ cup dried porcini mushrooms
1 cup very hot water
¼ cup Unfiltered Olive Oil
2 lbs Ground Meat (equal parts of ground Veal, Beef, & Pork or all Beef)
2 cloves garlic
4 stalks celery, finely chopped in food processor
2 large carrots, finely chopped in food processor
1 large onion, finely chopped in food processor
1 cup red wine (do not use inferior wine or cooking wine)
2 cans whole tomatoes
5 - 6 fresh bay leaves
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
Pepper & Salt to taste
1 Tube Tomato paste

Soak dried mushrooms in very hot water for 15 minutes; set aside. In soup pot, heat olive oil & garlic on high. Add celery, carrots and onion, stirring constantly so that vegetables cook but do not burn. Sauté about 5 minutes until vegetables are clear. Add meat and stir in the same manner. Sauté until liquid is gone. Add red wine and whole tomatoes (including juice). Turn down heat and let simmer. Remove porcinis from liquid, (save liquid) and chop to desired size. Add mushrooms to pot and cook 45 - 60 minutes. Stir occasionally, adding mushroom liquid, if needed to keep moist (beef or vegetable stock can also be added.) Add fresh bay leaves and simmer another hour. 30 minutes before serving, add basil & parsley. Season to taste with pepper and salt and continue to simmer. 10 minutes before serving add ½ tube tomato paste, if necessary. Serve sauce with fresh pasta.

Preparation Time:
Preparation Time:
approximately 3 hours




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