It's ingredients minimal (I always have almost everything in stock), ultra tasty, and freezes well in batches. The latter is top of my list these days with a kid in each arm and using a third limb for everything else.
Recently, I had the pleasure of hosting a bible study dinner, and received compliments aplenty both for the Better Bolognase and the desserts. But more people asked me for the bolognase recipe, so I'm actually having to think about writing it down!
Our household is also going through a minimal gluten shift, and this meat sauce I think is even better with the brown rice fusion from TJ's that we have in stock.
I think the real secret to this is using half sausage (fresh, not cured and no nitrites) for the meat but I have used plain ground pork or turkey in substitute. To flavor up your sauce in event you don't have sausage, use a dash of: fennel, thyme, paprika, and chili flakes if you want it a little spicy. If you don't have said spices above but do have plain ground meat, no need to run out and get these spices because it really still tastes pretty darn good.
The Better Bolognase
Serves 6 hungry
1 ea onion, diced
2 ea carrots, diced
2 stalks celery, diced
2 cloves garlic, sliced
1 lb ground beef
1 lb sausage (about 5 sausages), casings removed
1 large 32 oz can tomatoes
1 tbs tomato paste
2 tbs olive oil
Salt, pepper and white sugar to taste
Heat oil in a heavy bottomed skillet
Sear ground beef and sausages until brown crust forms on the outside
You may have to do this in 2-3 batches depending on the size of your pan
Transfer the meat to a large enough pot for all the ingredients
Reserve the rendered fat from the skillet, with just enough left to coat the pan
On medium heat, sauté the onions and garlic until translucent and lightly browned
This should also be enough to deglaze the pan and remove any brown bits
Transfer the mixture to the pot with the meat
Heat one tablespoon of reserved fat on the skillet on medium and add the tomato paste, lightly cook then add the carrots and celery
Sauté the vegetables until just lightly browned
You may have to do this in batches as well
Combine all the vegetables and meat in the pot and add the canned tomatoes
If there is not enough liquid to cover all the ingredients, add a little water
Bring the pot to a boil and then turn it down to a simmer leaving it uncovered for about 2 hours or until the sauce has a chunky consistency
Using a hand blender, blitz the sauce until all the ingredients are just combined. It should still be relatively chunky and have texture
Season with salt, pepper and a little white sugar to taste
Leave to cool and store for 24 hours before eating or freeze.
- It makes no sense because iPad spellcheck is dense
