Bolognese Sauce (Spaghetti Meat Sauce)



Who haven’t eat this!!, unless you are younger than 6 months, you have probably eat this sauce.
Meat Sauce for Spaghetti is so well known world wide. Though I am sure most of us have different ways to make the sauce as well as how many variation there are. I will leave you here the one I make in my home today; and I mean this late 20+ something years; now to explain that a little bit, you have to know that every person that cook is going to come up with “mine or my family makes the best” . In my way to see it, everyone's is good, I just like the taste of my home's better, because this type of food works on your memory and your heart, not only your taste. My father made one (way to many carrots), My mom made one ( Too much onion, but yummy), My Mother in Law, mamamama, also made hers, and hers with some little things from my dad's and my mom’s, and of course I contribute also, All this makes “Mine”.


Ingredients
1 oz Dry Porcini Mushrooms
Warm water, As need it
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4 oz Pork Salt (Bacon if none), minced
1 Large Onion, small diced
Bay Leave
4 Tbsp garlic, minced, divided
1 Carrot, minced
1 lb lean Ground Beef
2 Tbsp Dry Oregano
2 Tbsp Dry Parsley
Soaked Porcini Mushrooms, minced with all and liquid.
½ Cup Port Wine
4 Tbsp Tomato Paste
8 Cups Tomato Sauce (Mamamama’s Recipe, comming soon)
2 Tbsp Balsamic Vinegar
Fresh Oregano and Flat Italian Parsley. Minced


Preparation

  1. In a small bowl, soak the Porcini mushrooms with warm water, just enough to cover.
  2. Heat a medium skillet or casserole, (I like Stainless Steel because of the acidity of the tomato), lightly brush it with oil. Add the bacon and render.
  3. When the bacon is cooked, but not crispy, add the onions and bay leave. Cook onions until they are translucent and soft to the bite. (imagine you are also rendering the onions)
  4. Incorporate 1 Tbsp Garlic and sofry for less than a minute. Add the carrots and sofry again, until they get tender to the bite.
  5. Immediately add the Beef, some salt, the rest of the garlic, oregano, parsley; and the pre-soak porcine mushrooms. Incorporate all together for about 1 to 2 minutes.
  6. Add the wine to help de-glaze the pot a little. Incorporate the Tomato Paste in the mixture and add the Tomato Sauce.
  7. Cook for a few minutes to allow the flavors to incorporate together.
  8. Before turning off, add the balsamic and the fresh herbs. And Maybe 1 Tbsp Sugar or 2.


Good To Know:

(Coming Soon)

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