I love Italian food. I don't have Italian mom, but this is my mom's recipe I grow up with and tweaked little bit in my way. This is the simplest spaghetti sauce ever and taste pretty good. Hardest part is chopping the vegetable. The finer, the better taste of sauce. I can use this sauce for many dish. Spaghetti Bolognese, Lasagna, and my new breakfast menu: omelet !
BOLOGNESE SAUCE
(Prep time: 15 min., Cooking time: 1 hr 45 min.)
Ingredients
- Ground Beef: 1 lb (15/85 is my favorite, use 5/95 for less fat)
- Organic Celery: 2-3 stalks finely chopped, make 1 cup
- Organic Carrots: 2 large or 3 medium finely chopped, make 1 cup
- Onion: 1 medium large finely chopped, make 1 cup
- Crimini Mushroom (Italian Brown Mushroom): 4 oz chopped
- Olive oil: 6 tablespoons
- Red Wine: 4 tablespoons
- Low sodium Tomato juice or Tomato base Vegetable juice: 2 qts (64 fl oz)
- Bay leaves: 3
- Salt / Pepper: 1/8 teaspoons sea salt, freshly grounded pepper
- Beef broth concentrate if necessary for extra taste
Direction:
- In a 2.5 qts sauce pan, sautee chopped celery, carrots, onion with olive oil. Keep stirring for10-15 min with medium low heat.
- Add ground beef, red wine, salt and pepper and sautee till it becomes lightly grown for about 3 min.
- Add 1 1/2 qts of tomato juice, bay leaves (and beef broth concentrate). Cook with medium low heat for 45 min. Stir the sauce occasionally.
- Add mushroom and the rest of the tomato juice (1/2 qts) and cook for additional 45 min.
* Sauce tastes the best next day
* I use the low sodium tomato (or vegetable) juice because the normal tomato juice has too much salt in and this will make sauce too tangy. The lower the salt intake, the better for your health too. The sauce tastes slightly varied depends on the tomato juice.
My Shopping Cart: Low Sodium Garden Patch (vegetable juice) 64 fl oz
Where: Trader Joe's
