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I love this sauce. If you make a large pan of it, count
on having several different dinners. I made it last night
and served it with whole wheat penne pasta. Yum!
Tomorrow night I will use the sauce as a filling for pastry
turnovers. I combine the sauce with grated cheese and
make quiche dough, which I cut into squares and fill, then
fold into triangles and bake until I have beautiful, golden,
savory turnovers. Yum! Another favorite is lasagna, which
calls for a bolognese sauce, a white sauce, grated cheese and
no-bake lasagna noodles! So pick your favorite shape pasta
and make a simple bolognese. It freezes well too!
simple bolognese
2 pounds ground sirloin
2 tsp. salt and 1 tsp. freshly ground pepper
1/4 cup flour
1/4 cup olive oil
2 yellow onions, diced (largish pieces are fine!)
2-3 carrots, peeled and diced
2-3 cloves of garlic, minced
1 cup red wine
1 pkg. brown gravy mix (stir into 1 cup water)
24 oz. jar marinara sauce (high or low end!)
salt, pepper to taste
fresh thyme, if available, is always good!
Dice and mince the vegetables first and place on a plate.
Mix the ground beef with salt, pepper, and flour in
a large bowl. Heat the oil in a large heavy pan over
med. high heat and add the beef. Saute and stir to
scrape up browned bits. I usually turn the heat to
medium and let cook 15 minutes until the meat has
a nice brown color. This takes time, patience, stirring
and scraping, but it is worth it not to have grayish
colored meat in your sauce! If there is too much oil,
use the lid and drain out the excess before adding
the onions, garlic and carrots. Saute meat and vegetables
on low medium for 7-9 minutes (stir and scrape occasionally),
then add wine, let cook a minute and stir, add brown
sauce, let cook a minute and stir, and finally add the
marinara sauce and simmer for 15-20 minutes. Season
with salt and pepper and stir and scrape occasionally,
adding water as necessary if the sauce is too thick.
Enjoy with your favorite pasta!
