A Delicious Bolognese Sauce for Your Next Occasion with Friends. World Cu


The wonderful thing about having a special Italian pasta feast is often, the sauce. They say you can tell the level of a chef's technique from their sauces. Every chef makes their Bolognese Sauce in their own unique fashion. This is one of many potential ways in which it can be made, and I hope you enjoy it with family and friends! If you are vegetarian, you may substitute a high quality textured vegetable protein for the meat such as Seitan crumbles or use red lentils. This recipe is developed by World Cuisine Today Magazine. Find more family friendly recipes at www.worldcuisinetodaymagazine.com.

Bolognese Sauce for Spaghetti or Linguini Pasta

Serves 6 to 8 adults Allow 1 1/2 hours to 2 hours preparation time

Ingredients

Eight Tablespoons Extra Virgin olive oil

One and a half cups minced yellow or white onion

One cup minced mushrooms

3/4 of a cup celery

3/4 of a cup minced black olives (optional)

One Tablespoon minced fresh garlic

One teaspoon Kosher style salt

1/2 teaspoon black pepper

1/4 teaspoon Ceyenne pepper or 1/2 teaspoon pepper flakes

1/2 teaspoon ground Fennel seed

One Tablespoon fresh Thyme or one teaspoon dried

One Tablespoon fresh Oregano or one teaspoon dried

One Tablespoon fresh Basil minced or one teaspoon dried

1/2 teaspoon dried American sweet Cinnamon or 1/4 teaspoon Indian

One teaspoon ground Cardamom

1/4 teaspoon ground dried Allspice

One Tablespoon honey or light brown sugar

Two fresh or dried Bay leaves minced or ground up

One pound ground chuck or sirloin of beef

1/2 pound ground turkey, chicken, or veal

Two Tablespoons tomato paste

One cup red wine such as a Cabernet or Pinot Noir

One 28 ounce can of crushed tomatoes or 28 ounces fresh diced tomatoes

One cup high quality tomato sauce without added seasoning

One cup of high quality beef, chicken or vegetable stock

Two Tablespoons melted unsalted butter

One cup fresh minced flat leaf parsley or one cup dried

One pound high quality Spaghetti or Linguini style pasta

1/2 cup fresh aged Parmesan cheese

Method

1) Place the four Tablespoons of extra virgin olive oil in a large caldero style pot. Cook the minced onions and celery for fifteen minutes until golden and soft, but not brown. For thirty more seconds add the garlic. Next melt the butter and saute the mushrooms after washing and mincing them until they are soft and add their flavor. Stir in the minced olives at this point.

2) Take this mixture out and set onto a plate. With a bit more olive oil heated place your ground beef and turkey. Sprinkle with the: Kosher salt, Black pepper, Ceyenne, Fennel seed, Cardamom, and Allspice. Brown for five to ten minutes on a low heat so as to only pop the flavors of the spices. Add the onion/garlic mixture back in and mix thoroughly.

3) Next in a small bowl mix the red wine, with the honey or brown sugar until dissolved. Add into the pot and bring to a simmer scraping any juicy bits of meat from the pot. At this point also add the broth and tomato paste stirring to dissolve. Simmer for 1 to 2 minutes on low. Make sure the meat is not in big clumps but broken up with your mixing spoon incorporating the liquid. Now add your crushed or diced tomato and your tomato sauce and stir. Sprinkle in the cheese and mix. Sprinkle over the top all of the minced herbs bring to a brief boil, then simmer with the cover cracked for 1 1/4 hours.

4) Fifteen minutes before serving bring a large pot of salted water to a boil and cook your pasta for 8 to 9 minutes u