Bella’s Banging Bolognese

Drizzle Olive Oil

2 Onions-Shredded

3 Celery-Shredded

2 Carrots -Shredded

3 Cloves Garlic-Diced Very Fine

1 Pound Ground Chuck

1 Pound Brisket

1 Pound Italian Sausage

4 Slices Bacon

1 ½ Cups Beef Consommé

1 ½ Cups Dry Red Wine

8 Cups (Good Quality- San Marzanano) Whole Peeled Tomatoes, With Liquid

1Teaspoons Parsley

1 Teaspoon Basil

1/2 Teaspoon Thyme

3 Bay Leaves

Salt and Pepper to Taste

3/4 Cup Heavy Cream

1 Pound Lasagna Pasta-Or Your Favorite Pasta

Pecorino Romano-Grated

Heat oil in a large, heavy pot over medium heat. Salt and pepper both side of brisket. Sear brisket on all sides. Remove and set aside. Cut bacon into pieces and remove sausage from casing then brown all the remaining meat in the pot remove meat and set aside. Shred vegetables in food processor to make consistent, uniform sized vegetables. In same pot sauté, onions, celery, carrots and garlic on medium- low for about 15-20 minutes letting vegetables get slightly brown. This with the browning of the meat creates the deep flavors for the sauce. Place tomatoes into blender and puree. Stir in tomatoes, consommé, wine, parsley, basil and thyme. Season with salt and pepper to taste. Reduce heat to medium-low and simmer, half-covered, for 4 hours; stirring occasionally. When fully cooked remove brisket form the sauce, let cool slightly about 10 -15 minutes then shred meat apart and return to pot. Remove bay leaves. In small sauce pot, gently warm up cream, then add to sauce. Bring a large pot of salted water to a boil. Add Pasta and cook for 8 to 10 minutes or until al dente; drain. Place pasta in serving bowl top with sauce and pecorino romano cheese. Serve. Enjoy<3

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