Quick Style Bolognese Sauce
So to compliment my first video blog, (which you can watch at: www.youtube.com/user/therotundchef), I am giving you the recipe for my Quick Style Bolognese. As I have stated in the video, a proper Bolognese sauce takes 3-4 hours minimum to cook. But I have figured out a shortcut of adding a beef boullion cube to give it that all day taste.
Accompanying the meal is a simple tomato salad with an all purpose vinegarette.
This meal should take 30 minutes start to finish. It's a nice variation of a traditional meat sauce. You can also sneak in veggies to those who don't prefer them also.
This meal cost approximately $5.50 to make and can easily feed 4-5 people a healthy portion.
1 cup of carrots
2 stalks of celery
3 cloves fresh garlic
1 lb beef/pork/veal mix
1/4 cup red wine (if you wouldn't drink it, don't cook with it)
1 beef boullion cube
28 oz. can of whole peeled tomatoes
1 TBSP dried basil
1 lb hearty pasta such as Bucatini
small bunch chopped parsley
4-6 ladles of startchy pasta water
Take your carrots, celery, onion and garlic and place in the food processor. Pulse until a coarse paste. This is your sofrito, which is the base of the sauce.
Place pan on medium high heat, add 3 TBSP of olive oil. When oil is warm, add your sofrito and cook until tender and the onions are translucent.
Add 1/4 cup of wine and simmer until the alcohol cooks out.
Place entire contents of a 28 oz can of plum tomatoes into a bowl and crush with your hand. Dump crushed tomatoes into the frying pan with the base. Test for seasoning.
Add beef bouillon, fresh parsley and continue to simmer for 15 mins, or until pasta is done.
Place pasta in boiling SALTED water until about 7/8 to al dente. Drain pasta and add to bolognese sauce. Turn heat on high and toss until completely incorporated and the pasta is done cooking.
Top with parmigiana and fresh parsley.
TOMATO SALAD w/ ALL PURPOSE VINAIGRETTE
fresh plum tomatoes cut into 1/4 thick slices
1/2 of a sliced shallot
dash onion powder
dash garlic powder
2 TBSP olive oil
2 capfuls of apple cider vinegar
Combine all ingredients and toss. Let stand for 5-10 minutes before serving.
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The Rotund Chef