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Chef Tossell's Fettucini Bolognaise
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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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