- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 187.2
- Total Fat: 9.6 g
- Cholesterol: 48.5 mg
- Sodium: 734.4 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.3 g
- Protein: 15.2 g
Pasta Bolognese: Anne BurrellSubmitted by: BONMARCHE
IntroductionBudget the whole afternoon for this one, but the results are well worth the wait. Because you make so much of it, it's cost and time effective. It freezes very well. Budget the whole afternoon for this one, but the results are well worth the wait. Because you make so much of it, it's cost and time effective. It freezes very well.
1 large onion or 2 small, cut into 1-inch dice
2 large carrots, cut into 1/2-inch dice
3 ribs celery, cut into 1-inch dice
4 cloves garlic
Extra-virgin olive oil, for the pan
3 pounds ground chuck, brisket or round or combination
2 cups tomato paste
3 cups hearty red wine
3 bay leaves
1 bunch thyme, tied in a bundle
Add the ground beef and season again. BROWN THE BEEF! Brown food tastes good. Don't rush this step. Cook another 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don't be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
Each serving is about 1/2 cup of sauce.
Number of Servings: 32
Recipe submitted by SparkPeople user BONMARCHE.