Bolognese
Mary Jurkonis
ingredients
- 1 cup dry red wine
- 1 ounce dried porcini mushrooms
- 1 T olive oil
- 1 pound ground beef
- 1/2 pound fresh Italian sausage
- 3 T butter
- 1 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1/2 cup chopped green pepper
- 8 ounces prosciutto, cut into julienne
- 4 cloves garlic
- 1 T flour
- 1/2 cup beef stock or broth
- 1 T dried marjoram
- 1 T dried oregano
- 1 T dried basil
- freshly grated nutmeg, about 1/4 teaspoon
- salt and pepper to taste
- 3 pounds (48 ounces) canned plum tomatoes with juice, mashed
- 3 T tomato paste
- 2 T minced garlic
- 1/2 cup chopped fresh parsley
- 1/2 cup slivered fresh basil
directions
- 1
Bring wine to a boil, add dried porcini, remove from heat and set aside.
- 2
Heat olive in a dutch oven. Add the beef and sausage. Cook, crumbling, over medium high heat until browned. Remove meat and set aside.
- 3
Melt butter in pot; add onions, celery, carrot and green pepper. Saute over low heat until soft, 10 minutes.
- 4
Add prosciutto and garlic cloves, sprinkle with flour, stir and cook another 5 minutes.
- 5
Drain the porcini, reserve the wine, and coarsley chop them. Add to the pot.
- 6
Stir in reserved meat, stock, herbs, tomatoes and the reserved wine. Partially cover pot, simmer for 1 hour, stirring occasionally.
- 7
Add the tomato paste, cook uncovered for another 15 minutes.
- 8
add the minced garlic, parsley and fresh basil and simmer another 15 minutes.
- 9
Serve over spaghetti.
Source: Mary Jurkonis
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews