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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Beef Bolognese Recipe

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This recipe for Beef Bolognese is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2½ to 3 lb. pot roast, trimmed and cut into 1½" chunks
2 T. olive oil
2 large onions
4 large carrots
4 large stalks celery
12 cloves garlic, peeled
¾ c. dry red wine
2½ c. chicken broth
28 oz. can diced tomatoes
28 oz. can crushed tomatoes
1 T. sugar
3 large bay leaves
1½ T. oregano
1½ T. salt
1 tsp. ground pepper
1 tsp. rubbed sage
½ tsp. crushed red pepper flakes
juice of one lemon
½ c. cream
½ c. fresh basil, chiffonade
1 c. freshly grated Parmesan cheese
Directions:
Directions:
1. In a large Dutch oven, heat oil on medium high and brown meat on all sides. Remove from pan and set aside.
2. In a food processor, chop onions, carrots, celery and garlic cloves until minced. Add to Dutch oven and sauté until softened. Add a bit more oil to keep from burning if necessary.
3. Preheat oven to 350º
4. Add red wine, chicken broth, crushed and diced tomatoes, and sugar and bring to a boil.
5. Add beef, bay leaves, oregano, salt, pepper, sage, and red pepper flakes to Dutch oven. Mix well.
6. Bake in oven for 3 hours, stirring every hour. Remove from oven and let cool slightly.
7. Break up beef with a fork. Add lemon juice and mix well. Add cream and mix well.and heat through on stove top.
8. Garnish with fresh basil. Add parmesan to taste.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Hands on 1 hour; total time 4 - 5
Personal Notes:
Personal Notes:
Alex loves bolognese and I have tried a lot of varieties. The ground meat ones never seemed hearty enough and the white wine versions just seemed "thin". This is another dish that holds well on the stove and also freezes well. Don't be put off by the lemon - you won't taste it but it will really brighten the dish. Taglietelli is our preferred pasta accompaniment but any hearty egg noodle will work.

 

 

 

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