Print Friendly Recipe
- Jim Driever
- 6 cloves garlic, finely chopped
- 1 medium Spanish onion, finely diced
- 3 stalks celery, finely diced
- 3 lbs (1.4 kg). ground chuck (I use round steak for lower fat)
- 4 15 oz (420 grm). cans tomato puree
- 1 6 oz (168 grm). can tomato paste
- freshly grated parmesan cheese
- freshly grated romano cheese
- 1/3 bottle cabernet sauvignon (or burgundy or bordeaux)
- 1-1/2 tsp (7 ml) course ground black pepper
- 2 bay leaves
- 1 tbsp (15 ml) thyme
- 1-1/2 tbsp (20 ml) oregano
- 1-1/2 tsp (7 ml) salt
- 2 tbsp (30 ml) sugar
- cooked spinach fettucini or other pasta
- Evenly brown the ground chuck on high, break up in small pieces, stirring frequently.
- Add garlic, onion, and celery, cook 10 minutes on high stirring frequently.
- Add 2 bay leaves, 1 tbsp (15 ml). thyme, 1-1/2 tbsp (20 ml). oregano, 1-1/2 tsp (7 ml) course ground pepper, 1-1/2 tsp (7 ml) salt (half the amounts of herbs if using fresh which is strongly recommended).
- Add wine and cook another 10 minutes.
- Add 2 tbsp (30 ml). each parmesan and romano stirring frequently.
- Add tomato puree, one can at at time, stirring frequently.
- Add tomato paste and 2 tbsp (30 ml). sugar; cover and cook on low stirring frequently for 2 hours.
- Don't stir the last 10 minutes to allow fat to rise.
- Turn off heat, wait 5 minutes then remove fat from top (bulb type oven baster works well); remove bay leaves.
- Serve over pasta (recommend spinach fettucini).
- To cook pasta:
- Put 1 tbsp (15 ml) oil in water, add 1 tsp (5 ml) salt, for boiling.
- After pasta is cooked, rinse in COLD water, drain, then melt butter in pan.
- Toss in pasta to coat and warm then sprinkle on Parmesan.
- Put on plates and cover with Bolognaise, sprinkle on more parmesan and Romano... serve with garlic bread and caesar salad.
- This part is from my flawed memory:
- Garlic bread... depending on how much you like garlic ... chops lots...finely
- ... stir in with butter 'til, soft, add parmesan cheese, and parsley... spread
- on halved french baguettes cutting ruts into the bread to get the butter to
- melt into the bread... wrap in foil and bake in oven 30 min at 350
- caesar salad... romaine lettuce, croutons, parmesan and Caesar dressing
- (theres a great one we get in the produce section ... refrigerated... called
- Jesse Caesar salad dressing.... it has an arabian type picture on the label
- with a purple background, its the only really good commercial one we've
- found) and dont forget to finish your wine with the meal!
- (Note from Jim Driever: I prefer to use round or chuck steak or pot roast, for low fat.
- I really don't like dry red wine, use good quality wine, so I make a double or triple batch in a large ""Crock Pot"" and cook all day and make individual servings and freeze sauce in ""Seal-a-Meal"" bags for fast quality meals.)
- This delicious Italian dish was given to me by an online friend whose husband is a professional chef. Not only is it a hit with all who dine with
me but I recently won a recipe contest with it.
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