Sunday, April 26, 2009

Now Thats Amore!

That's Bolognaise to you!

One of my many weaknesses is spaghetti (or any pasta for that matter)with a thick hearty, meaty sauce....Maybe its the pasta, or the sauce...or the fact that you can not eat it without drinking red wine! what ever the reason it is hard to say no!

Usually when I am cooking I don't measure ingredients...ever, but since I wanted to share this recipe with you I figured I better have at least a guideline for you to follow. You can either follow this to the Tbs or just

use this as a suggestion, my feelings will not be hurt. If you happen to change things or add something that makes it great let me know, so I to can try it! Another thing, I would prefer to use all fresh herbs, but since I didn't have any on hand...I didn't.

My Bolognaise Sauce:

5 cloves of garlic minced
1/2 medium sized yellow or white onion small diced
1-2 large portabello mushrooms diced
1.5 lb ground beef
2 Tbs dried oregano
2 Tbs basil (dried or 5 frozen cubes)
2 Tbs olive oil
1/2 large green bell pepper diced
6 oz tomato paste
8 oz tomato puree
1 cup beef broth
1/2 cup red wine
up to 2 Tbs sugar
salt to taste

Heat olive oil in a large heavy sauce pan. Add onions and saute while stirring for about five minutes until slightly translucent, add garlic and oregano. Keep stirring for about 2 more minutes keeping the garlic from burning. You want the garlic and onions to be soft not brown.

Add the ground beef , cook while stirring for about two more minutes or till the meat is cooked almost all the way through. Add in the mushrooms and bell pepper and saute for another minute or two.

Add beef broth and red wine, cook down for 3 minutes. Add tomato paste, puree, basil and sugar (one Tbs at a time to taste) let the sauce simmer for about 10 minutes on low.

Add a pinch of salt and taste. I personally believe salt adds flavor, so I can not put a measurement on it, this is all up to you.

Cook on low for approximately an hour, keep tasting...that's my favorite part. NO DOUBLE DIPPING THOUGH!

This makes enough for, four large portions. I froze half for a later meal and ate half...with help.

I served this over angel hair pasta instead of actual spaghetti noodles, I prefer the texture. I topped it with some Parmesan flakes (would be great with some fresh basil on top also) served with a Caesar salad. Yes in my house we are fans of tomatoes on our Caesar salad.

Don't forget the wine!

The 2007 Seghesio Barbera has Aromas and flavors of ripe blackberry. A rich velvety texture that is balanced with vibrant acidity. This wine pairs well with most hearty Italian dishes, such as my meat sauce, and sells for around $25 dollars.

Bon Appetite!


  1. Sounds absolutely amazing... and oddly familiar. 3,000 miles apart and we do speghetti almost identically. Although, I find that orange peppers have a less bloaty effect than the green peppers.

  2. hmmm! Good to know about the orange peppers, I will try that next time. Great minds think alike!

  3. Few things are as comforting as a bowl of Bolognese. You're looks magnificent, Wino ... save me some! :)