It is New Year's Eve and I ended up with no plans. I have been in relaxation mode for a few days now and the thought of putting on a bra and mascara was more than I could handle. So I opted for a new year's meal with the people I love most. My parents, sister, and Baby Love.
I had never made my own sauce before but a clip on the Food Network made me willing to try it. My recipe is adapted from Anne Burrell.
Tomato Bolognese
Ingredients:
1 large onion roughly diced
2 large carrots, peeled, ½ inch dice
3 stalks of celery, 1 inch dice
4 cloves of garlic roughly chopped
olive oil
2 pounds ground beef
18 ounces tomato paste
1 ½ cups red wine (I used a strong shiraz)
water
1 bunch of thyme
1 large can crushed tomatoes
salt
pepper
Prep Time: 45 minutes
Cooking Time: At least 2 hours
Directions:
1. In a food processor puree onions, carrots, celery and garlic into a thick paste.
2. Heat 2 to 3 tbsp. of olive oil in a large stock pot at medium heat.
3. Add pureed vegetables, stirring frequently until moisture has evaporated and vegetables begin to brown, season generously with salt and a little pepper. This takes about 15 to 20 minutes.
4. Once browned remove vegetables from the pan and add ground beef season generously with salt and garlic powder about ½ teaspoon. Again taking time to brown the meat, 15 to 20 minutes. After beef has cooked through about 15 minutes add vegetables and continue browning for another 5 to 10 minutes.
5. Add tomato paste, stirring and allow to cook for another 5 minutes.
6. Add red wine stirring the wine will be absorbed quickly allow to cook for another 5 minutes.
7. Add water into the pan until it is about an inch and a half above the meat. (More water can be added later if the sauce appears to become too thick, as water will evaporate.)
8. Bring to a simmer add crushed tomatoes and bunch of thyme. Let simmer on low heat stirring occasionally. Sample and season as needed. Let simmer for 1 to 2 hours. More if time allows. Adding water as needed.
9. Serve with pasta and enjoy!
My father is fairly picky about his sauce so his nose was in the pot tasting every few minutes. The project that started as mine quickly became ours and in the end turned out wonderfully. Well worth the time and effort. Plus you get and abundance of sauce which can easily be frozen and served later.
Happy New Year!