Chef Tossell's Fettucini Bolognaise

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Chef Tossell's Fettucini Bolognaise

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.

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.