Sharon’s Bolognese sauce for Spaghetti Printer friendly version
2 large Onions (about 2.5 cups)
2 TBSP olive oil
4 cloves minced garlic
2 pounds lean ground beef
1 bottle (750 ml) dry red wine
4 TBSP tomato paste
1 TSP Italian herbs
1 cup heavy cream
S&P to taste, at least 1/4 tsp of each
3 TBSP chopped fresh parsley or basil
1 pound spaghetti
In a heavy-bottomed Dutch oven or sauce pan, cook the onions in olive oil over medium heat until softened. Stir in the garlic, add the beef and stir until the meat cooks through and separates into crumbly pieces. Add the wine and turn the heat up so that the wine bubbles continuously. Reduce by about half. Skim off any gray foam. Add the tomato paste and stir.
Turn the heat down and cover to very low, and cook for a minimum of two hours and up to four hours. Stir from time to time, scraping the bottom to ensure nothing sticks or burns.
Shortly before serving, stir in the heavy cream and Italian herbs. Taste, then ass salt and pepper. let simmer uncovered another ten minute. Taste again, adjusting seasonings to your liking and stir in the fresh parsley or basil. Serve with pasta, sprinkled with parmesan.See Photos
Copied from: The Sharper Your Knife, the Less You Cry By Kathleen Flinn