Spaghetti Bolognese (bowlingyayzaa)
I got this recipe watching Anne Burrell from Food Network. The recipe calls for alcohol but I don't use it, so I have to improvise with grape juice and vinegar. It takes a long time to make but isn't hard and is very tasty!
Recipe:
1 small onion
1 large carrot
1½ ribs celery
2 large cloves garlic
olive oil
Salt
1½ lbs ground beef
1 C tomato paste
1½ C red grape juice
1 Tbs red wine vinegar
Water
1 bay leaf
1 bunch of fresh thyme, tied in bundle
1 lb Fresh Pasta spaghetti noodles, or dried
½ C grated Parmesan cheese
extra-virgin olive oil, for finish
In a food processor, puree onion, carrot, celery and garlic to a course paste. Coat large pan with oil over medium heat. Add the veggies and season generously with salt. Turn to med-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently (15-20 minutes). Add the beef and season with salt. Brown for another 15-20 minutes. Add the tomato paste and brown for another 5 minutes. Add the grape juice and vinegar and reduce by half, about 5 minutes. Add 3 cups water. Turn down to medium and simmer, stirring occasionally, for 3-4 hours, adding 2-3 cups water as needed as the water evaporates each time (the last time, leave it very saucy because the noodles absorb a lot of the sauce and you don't want it dry). Stir and taste occasionally, adding more salt if needed. During the last 30 minutes cook the pasta in salted water until almost done. Drain and add to sauce. Add Parmesan cheese and a little finish oil and stir vigorously, unless you're using fresh made pasta, then stir well but carefully. Serve and top with Parmesan cheese and finish oil if desired.
1 small onion
1 large carrot
1½ ribs celery
2 large cloves garlic
olive oil
Salt
1½ lbs ground beef
1 C tomato paste
1½ C red grape juice
1 Tbs red wine vinegar
Water
1 bay leaf
1 bunch of fresh thyme, tied in bundle
1 lb Fresh Pasta spaghetti noodles, or dried
½ C grated Parmesan cheese
extra-virgin olive oil, for finish
In a food processor, puree onion, carrot, celery and garlic to a course paste. Coat large pan with oil over medium heat. Add the veggies and season generously with salt. Turn to med-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently (15-20 minutes). Add the beef and season with salt. Brown for another 15-20 minutes. Add the tomato paste and brown for another 5 minutes. Add the grape juice and vinegar and reduce by half, about 5 minutes. Add 3 cups water. Turn down to medium and simmer, stirring occasionally, for 3-4 hours, adding 2-3 cups water as needed as the water evaporates each time (the last time, leave it very saucy because the noodles absorb a lot of the sauce and you don't want it dry). Stir and taste occasionally, adding more salt if needed. During the last 30 minutes cook the pasta in salted water until almost done. Drain and add to sauce. Add Parmesan cheese and a little finish oil and stir vigorously, unless you're using fresh made pasta, then stir well but carefully. Serve and top with Parmesan cheese and finish oil if desired.
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