Classic Italian Bolognese Sauce
|Boston butt||1 Cup (16 tbs)|
|Chopped garlic||2 Clove (10 gm)|
|Tomato||1 Can (10 oz)|
|Thyme||1 Tablespoon (Use Fresh)|
|Oregano||1 Tablespoon (Use Fresh)|
|Cream||1 Cup (16 tbs) (Organic)|
|Red wine||1 Tablespoon|
|Kosher salt||To Taste|
|Black pepper||To Taste|
Grind the meat using a mixer. Cut meat to 2” size cubes and drop the meat inside the mixer and get ground meat.
Take a Dutch oven and put some good quality extra virgin olive oil.
Add half a cup of diced celery, carrot and onion. Sauté and add little kosher salt and black pepper.
Add 2 cloves of chopped garlic.
Add a rind of Parmigiano red chiano.
Throw in some fresh thyme and oregano leaves. Mix well.
Add the ground meat and stir. Add a touch of olive oil. Add some salt and pepper for the meat. Cook for a few minutes.
Now deglaze by adding ¼ cup red wine. Scrape up all from the bottom of the oven for deglazing.
Add all tomatoes from the can and add more seasoning for the tomatoes. Cook for 35 to 45 minutes and then break the tomatoes. .
Add some organic cream and stir. Cover the pot and cook the sauce for some
Bolognese sauce is ready to serve with pasta. Pour some sauce over the pasta and sprinkle some Parmigiano and some black pepper.
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Serving size: Complete recipe
Calories 1705 Calories from Fat 498
% Daily Value*
Total Fat 54 g82.9%
Saturated Fat 24.6 g123.1%
Trans Fat 0.2 g
Cholesterol 230.6 mg76.9%
Sodium 1421.7 mg59.2%
Total Carbohydrates 228 g76.1%
Dietary Fiber 16.7 g66.7%
Sugars 99 g
Protein 73 g145.4%
Vitamin A 295.7% Vitamin C 141.8%
Calcium 93% Iron 78.4%
*Based on a 2000 Calorie diet