I ran across a really great looking recipe in a magazine lately for Bolognese Sauce (a red sauce with ground meat and wine and milk, etc. for pasta) and thought I'd like to try it, except I don't have any wine and my stomach doth protest too much when I eat too much ground beef, pork, or sausage, so I made a few modifications. The results might not be a true Bolognese Sauce but they are sure tasty.
In a large sauce pan with a little oil:
Saute onions, carrots, celery, sweet peppers, garlic (or your favorite combo of chopped, savory vegetables, about 1/2 cup each, except garlic). I added ham and pepperoni at this point, about 3 oz each (try prosciutto or bacon) and cooked until crisp.
Add 1 24 oz jar of your favorite tomato pasta sauce and a 28 oz can of petite diced tomatoes, undrained. Add 3/4 cup milk and either 1 cup beef broth or a bouillon cube. Season as desired (basil, worchester sauce, a little sugar, garlic, black pepper, celery salt (obviously omit celery salt and garlic if you used them above), a dash of chili powder). Bring to boil and simmer uncovered for 45 minutes or until thick and chunky (cook off extra liquid). I added a bit of parmesan cheese at the very end. For best flavor let sit in refrigerator over night. Use for lasagna or over your favorite pasta! Also makes a good deep dish pizza base: just pour over a prepared crust and top with cheese.
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