Recipe courtesy of TV Guide
John Spencer's Bolognese Sauce
- Yield: serves 6 to 8 people, with leftovers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1160
- Total Fat
- 39
- Saturated Fat
- 10
- Carbohydrates
- 161
- Dietary Fiber
- 17
- Sugar
- 24
- Protein
- 40
- Cholesterol
- 53
- Sodium
- 2105
- Total: 3 hr
- Prep: 15 min
- Cook: 2 hr 45 min
Ingredients
4 tablespoons extra-virgin olive oil
8 large cloves of garlic, finely chopped
4 (28-ounce) cans whole peeled Italian tomatoes, undrained
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
1 medium red onion, finely chopped
1 medium white onion, finely chopped
1/2 bunch Italian parsley, leaves chopped
1 package mushrooms, chopped
4 large fresh oregano, chopped
1 teaspoon fresh leaves of basil, chopped
1 large stalk celery, chopped
1-cup chianti or good Italian red wine
2 (16-ounce) cans tomato sauce
Salt
Pepper
1/2 pound lean premium ground beef
1/2 pound ground pork
Olive oil
2 tablespoons granulated sugar
1 hot sausage link (optional)
1 mild sausage (optional)
2 tablespoons butter
3 pounds pasta of your choice, cooked al dente
Directions
- In a large cast iron skillet, place the olive oil and cloves of garlic. Cook for about 2 minutes over medium heat until garlic gets light tan but not brown. Add the tomatoes into the oil and garlic and scald tomatoes for about 5 minutes, stirring occasionally, and breaking up with wooden spoon. Transfer tomato mixture to a large saucepan and keep on low heat. Clean out cast iron skillet for upcoming use.
- Mix chopped vegetables and herbs together in a big bowl. Take 1/3 of mixture and set aside. Put the remaining 2/3 into saucepan with tomato mixture. Add 1 cup of good Italian red wine, such as Chianti (do not use cooking wine) to tomato mixture. Add 2 (16-ounce) cans of tomato sauce to tomato mixture. Add 1 teaspoon salt to taste, and freshly ground pepper (as such as you like). Let the tomato sauce cook uncovered simmering for 1hour.
- Put about 1 tablespoon of olive oil in bottom of cast iron skillet. Add ground beef, ground pork, and remaining 1/3 vegetable mixture. Cook until meat is medium well and then add mixture to tomato sauce. Add 2 tablespoons of sugar to pot. Simmer tomato sauce partially covered for another 1 to 1 1/2 hours.
- When tomato sauce is about 15 minutes away from being done, take the 2 sausage links, make a slit down the middle, but do not cut in half. Put the water on to a boil for pasta. Cook Pasta. Place the sausage links in the cast-iron skillet and cook until browned all the way through. Slice sausage into chunks. Either add sausage to tomato sauce or use as suggested below.
- Place pasta in large serving bowl, add butter, mix, add enough sauce to coat, and as much fresh grated Parmigiano-Reggiano cheese as you like. Serve pasta from the big bowl into individual servings with a few sausage chunks and more if desired. Bon Appetit!