This is probably my husband’s favorite dish that I make. He seriously makes a fool out of himself when I serve this. And I love every second of it. : ) There is nothing like seeing your family savor every bite of a meal. Happy and content. I make a big batch of this so I have it on hand in the freezer when needed for a seriously good quick dinner. And I know with school starting back up, many of you are looking for some extra satisfying dinners with minimal effort.
I’ll be sharing more recipes for using this sauce this week, so make sure to check back for that! At the bottom I’m including directions for a small batch as well. Usually you would use white wine when making this sauce, but since we don’t drink alcohol I don’t cook with it either, so I use all chicken stock in it’s place. I don’t think you miss it at all.
I’ll be sharing more recipes for using this sauce this week, so make sure to check back for that! At the bottom I’m including directions for a small batch as well. Usually you would use white wine when making this sauce, but since we don’t drink alcohol I don’t cook with it either, so I use all chicken stock in it’s place. I don’t think you miss it at all.
Saute onions, carrots, and garlic in the olive oil. You can finely dice them or puree them in a food processor to make a smooth paste. Let cook and soften while you cook meat.
In another pan, brown meat in batches, then add the vegetables.
Add tomato paste and incorporate well.
Add chicken stock, then crushed tomatoes.
Simmer on stove for 1 to 3 hours. Add salt and pepper to taste. (If making for the freezer I under season and season more so when heating to serve.
I then separate into 7 freezer-safe quart containers. Label and freeze.
To serve: Heat in a pot, add 1/2 to 1 cup milk depending on personal preference.
Toss with noodles. Sprinkle on some fresh basil if desired.
Bolognese
August 30, 2010
Category
Freezer
Pasta
Sauces / Condiments
Prep Time
15 minutes
Cook Time
3 hours
Total Time
3 hours, 15 minutes
Ingredients
FOR LARGE BATCH BOLOGNESE SAUCE
- 3 T olive oil
- 6 chopped onions (about 6 cups)
- 9 chopped carrots
- 18 cloves garlic, minced
- 3 lbs ground beef
- 3 lbs ground pork
- 3 (6 oz) cans tomato paste
- 3 cups chicken stock
- one #10 can of crushed tomatoes (or three 28 oz cans)
- salt and pepper, to taste
FOR SMALL BATCH BOLOGNESE
- 1 T olive oil
- 2 onions, chopped
- 3 carrots, shredded
- 6 cloves garlic, minced
- 1 lb ground pork
- 1 lb ground beef
- 6 oz can tomato paste
- 1 cup chicken stock
- 1 (28 oz) can crushed tomatoes in puree
- salt and pepper, to taste
- 1 cup milk
Instructions
- Puree the onions and carrots in a food processor to make a smooth paste.
- Heat the olive oil in a large pot over medium heat.
- Add the onions and carrots along with the garlic. Let cook and soften while you cook meat.
- In another pan, brown meat in batches, then add vegetables. (You can use one pot if making the smaller batch).
- Add tomato paste and incorporate well.
- Add chicken stock, then crushed tomatoes.
- Simmer on stove for 1 to 3 hours. Add salt and pepper to taste.
If making the large batch I then separate into 7 freezer-safe quart containers. Label and freeze.
To serve: Heat in a pot, add 1/2 to 1 cup milk depending on personal preference. Toss with noodles. Sprinkle on some fresh basil if desired.
