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Not your Classic Bolognese

October 15, 2016

This is the kinda sauce you make today for tomorrow. Just think, tomorrow all you do is boil the pasta. All the flavors will mingle overnight making for a hardy dish with delicious flavor.  Add some garlic bread and a salad, of course wine. You got it!

Get ready for international Pasta Day today!

With almost 3 hours of cooking you get layers of flavor, Chuck said, Mamma Mia! I said, who's Mia? Bring her over, you are not eating all this by yourself. 

I had to invite over friends for dinner or Chuck would have eaten all of the Bolognese sauce himself. He loved it.

 

I say not your Classic Bolognese because, I never follow directions well, I use what I have on hand most of the time, I put in what I like, but I really try to keep the integrty of the dish alive. Make sense? 

 

 

 In the beginning, Onions, Celery, Carrots and Garlic and a little Olive Oil.

 

 Add a little Red Wine, some people use White Wine, I had Red. 

 

 

1/2 Cup of Heavy Cream reduced down to a little over 1/4 cup. 

 

 

Just simmer! And cook it down.

 

 

 

I was told it's all about the meat, it's meat with sauce. Not sauce with meat in it. I listened.

 

 

It's a creamy sauce for dipping this Crusty No Knead Bread in. Gotta try this Bread. Easy!

 

 

Really, who needs Pasta when you can pull off a piece of this beauty and dip it in the Sauce? 

 

 

 

 

 

 

 

1-2 Tablespoons of Olive Oil

1 Carrot chopped

1 Celery stalk chopped

1 small Onion chopped

4 cloves Garlic chopped

1/2 to 1 teaspoon red pepper flakes 

1/2 cup Heavy Cream reduced down to 1/4  cup

1 pound Ground Beef. The good stuff

1/2 cup Milk

1/2 cup Red Wine

2 cups Tomato Sauce or Crushed Tomato Sauce

2 big Tablespoons of Tomato Paste

 

 

 

 

 

 

Put 1/2 cup of cream in a sauce pan and swirl it around so it does not stick, cook until it is reduced down to about 1/4 cup. Don't worry if it's a little more. I didn't worry.

To a large pan add about 1 Tablespoon Olive Oil and then add the Carrots, Celery and Onion and Garlic sauté until soft. 

Add the ground beef and brown it up with the vegetables. 

Turn the heat to low and add the 1/4 cup of cream and 1/2 cup of milk, now let simmer for 45 minutes.

Most of the liquid will be absorbed now. 

Add the wine, tomato sauce and paste, bring to low boil and now turn it down to low simmer for 1 1/2 hours. Let cool and refrigerate over night. Next day warm up slowly and let simmer for 20 to 30 minutes.  Oh, make the Bread for dipping. You won't regret it. 

 

 

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