Pasta Bolognese
INGREDIENTS
1 Pound of Penne Rigate
1 Onion (Diced)
3 Cloves of Garlic (Minced)
2 Tablespoon of Olive Oil
2 Tablespoon of Butter
1/3 Pounds of Ground Beef
1/3 Pounds of Ground Pork
1/3 Pounds of Ground Veal
3 Ounce of Tomato Paste
1 Can of Tomato Sauce (15 Ounces)
1 Tablespoon of Sugar (White)
3/4 Cup of Red Wine (Italian or Australian)
1 Teaspoon of Sea Salt
2 Teaspoon of Fresh Ground Black Pepper
1 Teaspoon of Basil
1 Teaspoon of Dried Oregano
DIRECTIONS
In a large saucepan (4 quart) saute onion in olive oil and butter until soft but not brown. Add crushed garlic. Cook briefly. Do not let garlic brown. Stir in meats, salt and pepper and brown well. Add tomato paste, tomato sauce and sugar. Add wine. Add water almost to the top of the pan. Stir well. Add seasonings and stir well. Cook, uncovered on simmer, stirring occasionally to reduce liquid and thicken for an hour or more until almost desired consistency. Cover and continue cooking 1 hour or more. Flavors blend better if sauce is prepared a day ahead. Refrigerate. Reheat before serving over 1 pound cooked pasta. Freezes well. Serves 4 to 6.
