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Brisa’s Bolognese
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Description
My version of a classic Italian meat sauce. Made with TLC. Well worth the time and effort!
Ingredients
- 1 whole Yellow Onion, Small Dice
- 1 whole Carrot, Small Dice
- 2 stalks Celery, Small Dice
- 7 cloves Garlic, Minced
- 1 pound Sweet Italian Sausage, Ground
- 1 pound Ground Beef
- Salt And Pepper
- 3 Tablespoons Dried Basil(add More To Taste)
- 1 Tablespoon Fennel Seed(add More To Taste)
- 1 cup Burgundy Wine
- 2 cans Crushed Tomatoes In Puree(14-15 Oz Cans)
- 1 can Large Dice Tomatoes(14-15 Oz Can)
- 1 can Tomato Paste(6 Oz Can)
- 2 cups Beef Stock
- 5 sprigs Fresh Thyme
- 3 sprigs Fresh Rosemary, Bruised
- 3 Tablespoons Fresh Oregano, Chopped
- 3 Tablespoons Fresh Sage, Chopped
- 1 leaf Bay Leaf
- ¼ cups Butter
- 2 cups Fresh Mushrooms, Sliced
- ¼ cups Port Wine
- 1 Tablespoon Beef Demi-glace
- Favorite Pasta, Cooked Al Dente
Preparation
In a large saucepan over medium heat, saute onion for 2-4 minutes. Then add carrot and saute for 2-4 minutes. Then add celery and saute for 2-4 minutes. Then add garlic and saute for 1-2 minutes. Add sausage and beef and cook until browned. Add salt, pepper, basil and fennel to sausage/beef while browning. When it’s good and browned add the wine and simmer until reduced (almost) totally.
Add tomatoes, tomato paste and beef stock. Bring to a boil and add fresh herbs and bay leaf. Reduce heat to a simmer, cover the pan and simmer for at least 1 1/2 hours (the longer the better).
Heat butter in a saute pan over medium heat and saute mushrooms until softened. Then add port and demi-glace and stir to deglaze the pan. Pour mushrooms and port-demi sauce into meat sauce and simmer for an additional 20 minutes.
Serve over pasta or cover and cool overnight. It is so good the next day!!!
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