Post by teana on Jul 28, 2008 12:07:51 GMT -5
Bolognese Sauce
Warning, this is a HUGE recipe!
Meats:
1 ½ lbs of ground beef, preferably organic
1 ½ lbs of pork sausage, standard seasoning
Tomatoes:
3, 12 oz. cans of Contadina tomato paste (most other brands are too salty and not pure tomato)
1, gallon size can of Contadina crushed tomatoes
1, gallon size can of Contadina tomato sauce
Seasonings:
3 large sweet onions, chopped fine (use Texas 1015 or Vidalia)
1 head of garlic, peeled and chopped fine
1 tbsp of ground cloves
1 tbsp of Worcestershire sauce
2 tbsp of sweet basis
1 tbsp of sweet paprika
8 bay leaves (organic taste best)
1 tbsp thyme
1 tsp fresh ground black pepper
1 tbsp parsley
Other Ingredients:
2 lbs of fresh mushrooms, sliced and sautéed in a combination of sweet butter and extra virgin olive oil
1, 12 oz can pitted black olives, sliced crosswise
¼ cup fresh grated Romano cheese (the real stuff made from sheep milk)
Assembly:
Brown the meat, drain fat, and place meat in large soup pot! The pot should comfortably hold four gallons.
Sauté the onions in extra virgin olive oil. When translucent add garlic, sauté until the garlic is soft and then add to the cooking pot.
Mix tomato paste into tomato sauce, add to cooking pot.
Add crushed tomatoes to the cooking pot.
Add Worcestershire sauce to the cooking pot and stir all together.
Mix dry seasonings, add to cooking pot, and stir it again.
Add water as needed to create a thin sauce, it will reduce as it continues to cook.
Simmer on low about two hours, adding water as needed to keep the sauce from burning.
Add mushrooms and olives and simmer another half hour.
Add Romano cheese and simmer until the cheese is melted and incorporated into the sauce.
Note:
This sauce freezes well and keeps for up to six months in the freezer. You can also double the meat to six lbs total for an extra meaty sauce.
Warning, this is a HUGE recipe!
Meats:
1 ½ lbs of ground beef, preferably organic
1 ½ lbs of pork sausage, standard seasoning
Tomatoes:
3, 12 oz. cans of Contadina tomato paste (most other brands are too salty and not pure tomato)
1, gallon size can of Contadina crushed tomatoes
1, gallon size can of Contadina tomato sauce
Seasonings:
3 large sweet onions, chopped fine (use Texas 1015 or Vidalia)
1 head of garlic, peeled and chopped fine
1 tbsp of ground cloves
1 tbsp of Worcestershire sauce
2 tbsp of sweet basis
1 tbsp of sweet paprika
8 bay leaves (organic taste best)
1 tbsp thyme
1 tsp fresh ground black pepper
1 tbsp parsley
Other Ingredients:
2 lbs of fresh mushrooms, sliced and sautéed in a combination of sweet butter and extra virgin olive oil
1, 12 oz can pitted black olives, sliced crosswise
¼ cup fresh grated Romano cheese (the real stuff made from sheep milk)
Assembly:
Brown the meat, drain fat, and place meat in large soup pot! The pot should comfortably hold four gallons.
Sauté the onions in extra virgin olive oil. When translucent add garlic, sauté until the garlic is soft and then add to the cooking pot.
Mix tomato paste into tomato sauce, add to cooking pot.
Add crushed tomatoes to the cooking pot.
Add Worcestershire sauce to the cooking pot and stir all together.
Mix dry seasonings, add to cooking pot, and stir it again.
Add water as needed to create a thin sauce, it will reduce as it continues to cook.
Simmer on low about two hours, adding water as needed to keep the sauce from burning.
Add mushrooms and olives and simmer another half hour.
Add Romano cheese and simmer until the cheese is melted and incorporated into the sauce.
Note:
This sauce freezes well and keeps for up to six months in the freezer. You can also double the meat to six lbs total for an extra meaty sauce.