Monday, November 10, 2008

Spaghetti Bolognese

I made this dish out of sheer curiosity. It seemed so simple to make, but it wasn't.I think a true bolognese is a dish that is passed down from generations, each family with its own superb version. This superb version, to be the ultimate creation of several trials and errors. My first attempt was delicious, though I have a feeling this dish will evolve to become a family favorite.

Here is my try at the Italian classic

Spaghetti Bolognese

1 lb ground lean beef
1/2 cup chopped carrots
1 medium sized chopping onions
1 29 oz. can of whole peeled tomatoes in juice
3 small garlic cloves
Italian seasoning
1/4th cup red wine
Cooked spaghetti

Heat oil in a saucepan. Sautee garlic when hot and then put in the onions. Sautee onions till medium, add carrots. Mix both together, till vegetables are soft. Add in italion seasonings and beef. Cook well, not dark brown. It will still have to simmer, and you don't want the beef to fry, as you want the sauce to be tender. Add the wine, simmer for about 5 mins on low heat till liquid evaporates. Add, the whole peeled tomatoes (pull them apart by hand before putting them in the beef). Mix well, add some juice from the tomatoes (add tomato sauce to sub). Simmer on real low for about half an hour. Serve with freshly cooked spaghetti.

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New Ideas? Alterations? Substitutes? I wanna know!