Go Back
Print
Smaller
Normal
Larger
Print
Joyce’s Meat Sauce Bolognese
For more about this recipe, see
“A Soffritto Story”
Author
Grace Miyoshi
Ingredients
6
tomato cans
,
14oz; the average canned-beans, canned-vegetable size
1.5
lb
ground pork
,
can do half beef, or meat substitute for vegetarians
3
cloves
garlic
1
onion
3
carrots
3
celery
,
as many leafy parts as possible
3
bay leaves
,
or sage
3
bouillon cubes
,
chicken, beef, or vegetable
400
cc
red wine
,
keep at room temperature
salt/pepper
olive oil
Instructions
Prepare veggies
garlic cloves - chop finely
carrots, onion, celery - use food processor, chop finely
place olive oil in pan (3-4 tablespoons), add garlic
simmer garlic slowly - mid heat, do not burn
once garlic flavor transfers to oil, place in rest of veggies
add salt and pepper
simmer veggies until reduced to about 3 quarters
Prepare meat
add meat into the heated pot
add salt and pepper
simmer meat until meat edges become crispy (meat liquid needs to be absorbed back in)
add red wine in the pot (make sure the pot is hot and the wine's liquid flies off)
simmer until meat absorbs the wine, and no liquid left
Add meat, veggies and tomatoes
add all together and raise heat until it boils (adjust the tomato can # based on how meaty you want it)
add in sage leaves, bouillon, salt and pepper
lower heat to mid-low heat once it boils
simmer until flavor settles (30-60 minutes)