On Line Cookbook
Chef Tossell's Fettucini Bolognaise
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Jim Driever

Serves/Makes:8

Ingredients
  • 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
Preparation
  • 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.)
Comments
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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.