i made this for a group of guys who where getting together for a night of poker and wine. it's really delicious and fun to make. quite hearty and rich, so take your pepcid ac! it comes together so quickly with the help of a food processor. there is a bit of tending to the dish in the beginning, but once all of that is complete, just set the dish to simmer and go run your errands. when you come back home your house will smell incredible. i normally would use a spaghetti with a meaty sauce like this bolognese, but being a dinner party, a shorter pasta would be easier to eat. who wants to twirl, slop, and continually wipe pasta sauce off your chin in front of friends? to start, add 2 large carrots, one large onion, 3 celery ribs, and 4 cloves of garlic to a food processor. add the mixture with 2 tb of olive oil and a good amount of salt to a large, heavy pan. i used my 8 quart le crueset. saute the vegetable for about 15-20 minutes. next, add 3 lbs of ground chuck. saute for another 15-20 minutes until the beef is nice and brown. add 2 cups of tomato paste, cook for 5 minutes. next add 3 cups of red wine. at this point the liquid will not completely cover the meat, so add about 3 cups of water. yes, water. add a bunch of thyme, tied, so you can easily pull it out in the end, and 3 bay leaves. bring to a boil, then reduce to a simmer. cook, uncovered for 4 hours. you may need to add more water as you go. taste for seasoning and adjust. the pasta to meat ratio should be the same. half pasta, half meat sauce. sprinkle with some parmesan and enjoy with some garlic bread. please, don't forget the bread. this makes a huge batch, it's great for freezing. the original recipe can be found
here.
i made this for a group of guys who where getting together for a night of poker and wine. it's really delicious and fun to make. quite hearty and rich, so take your pepcid ac! it comes together so quickly with the help of a food processor. there is a bit of tending to the dish in the beginning, but once all of that is complete, just set the dish to simmer and go run your errands. when you come back home your house will smell incredible. i normally would use a spaghetti with a meaty sauce like this bolognese, but being a dinner party, a shorter pasta would be easier to eat. who wants to twirl, slop, and continually wipe pasta sauce off your chin in front of friends? to start, add 2 large carrots, one large onion, 3 celery ribs, and 4 cloves of garlic to a food processor. add the mixture with 2 tb of olive oil and a good amount of salt to a large, heavy pan. i used my 8 quart le crueset. saute the vegetable for about 15-20 minutes. next, add 3 lbs of ground chuck. saute for another 15-20 minutes until the beef is nice and brown. add 2 cups of tomato paste, cook for 5 minutes. next add 3 cups of red wine. at this point the liquid will not completely cover the meat, so add about 3 cups of water. yes, water. add a bunch of thyme, tied, so you can easily pull it out in the end, and 3 bay leaves. bring to a boil, then reduce to a simmer. cook, uncovered for 4 hours. you may need to add more water as you go. taste for seasoning and adjust. the pasta to meat ratio should be the same. half pasta, half meat sauce. sprinkle with some parmesan and enjoy with some garlic bread. please, don't forget the bread. this makes a huge batch, it's great for freezing. the original recipe can be found here.