Subj : St. Guido 12
To   : All
From : Dave Drum
Date : Tue Mar 30 2021 14:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Guido's Spaghetti Alla Bolognese
 Categories: Beef, Pork, Pasta, Herbs, Wine
      Yield: 6 Servings
 
      1 lb Italian sausage
      1 lb Ground beef
     58 oz (2 cans) San Marzano
           - tomatoes
      6 oz Can tomato paste
      2 c  Dry red wine
      1 lg Onion; peeled
      2 lg Carrots; scraped
      2    Ribs celery; trimmed
      1 tb Dried oregano
      1 tb Fennel seeds
      1 tb Dried basil
      3 ts Chile flakes
      3 cl Garlic; peeled
      1 c  Half & half
      1 c  Parmesan cheese
           Salt & pepper
           Pasta water; to thin, if
           - necessary
           Thick spaghetti
           Olive oil
 
  In a food processor, puree carrots, celery, garlic, and
  onion until they form a thick paste.
  
  In a large saucepan, heat olive oil over medium heat. Add
  vegetable puree, salt and pepper. Saute until veggies are
  cooked and browned, about 10 minutes. You’ll deglaze the
  pan later, so don’t be afraid if the veggies stick a bit.
  
  Add Italian sausage to the pan. Break it apart with a
  spoon or spatula as you cook it and saute until meat is
  browned and cooked through, about 8 minutes.
  
  Add tomato paste to the pan. Stir to incorporate the
  paste with the other ingredients and cook 1 minute.
  
  Add 1/2 cup of the red wine and stir to break up any
  clumps of meat and veggies. Add the remaining red wine
  and bay leaves and bring to a simmer.
  
  Cook until red wine has reduced by half, about 10-15
  minutes.
  
  Add 1 cup of the water. Bring back to a low simmer and
  cook until water has reduced by half, about 15-20
  minutes. Repeat, adding 1 cup of water and reducing,
  until you are ready to eat. This is where the flavor
  really builds - keep adding water and reducing as needed!
  This is also the right time to add additional seasoning.
  When you’re ready to eat, reduce the sauce one final time
  until it reaches your desired consistency.
  
  Cook pasta according to package or recipe directions
  until 1 minute less than al dente. Drain, reserving 1/2
  cup of the pasta water.
  
  Add reserved pasta water to sauce and mix to incorporate.
  Top pasta with bolognese sauce and shredded parmesan
  cheese and serve immediately.
  
  RECIPE FROM: http://www.undercovercaterer.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Whisky is a remedy for just about every disease except death.
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