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Bolognese Sauce

Western.Chefs's picture
Ingredients
  Lean ground beef/Mix of lean ground beef, veal and pork 1 1⁄2 Pound
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Olive oil 2 Teaspoon
  Fresh mushrooms 8 Ounce, sliced
  Marinara sauce 1 Cup (16 tbs)
  Minced parsley 1⁄3 Cup (5.33 tbs)
Directions

1. In a 12-inch nonstick skillet, saute the beef, garlic, salt, and pepper over moderately high heat for 7 minutes or until browned. Using a slotted spoon, transfer to a plate. Add the oil to the drippings; saute the mushrooms for 7 minutes or until tender. Transfer to the plate with the meat.
2. Assemble the Marinara Sauce. Just before simmering, add the meat, mushrooms, and any juices that have collected. Add the parsley during the last 5 minutes. Makes 10 cups, enough for 3 pounds cooked pasta (12 main-dish servings). May be frozen for up to 2 months.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Meat
Cook Time: 
14 Minutes

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