A delicious bolognese.

I made this bolognese sauce last night and it pleased the tastebuds.  It is my first bolognese and it was very easy (I almost said super easy but using the word super irks me a bit.).  It is a true bolognese, a recipe from a friend of a friend who is Italian, so I think it’s a pretty legit recipe.  Either way, it’s really good.  It’s not chunky like other bolognese recipes, so if you like that, give this baby a try.

Bolognese Sauce
1 lb. ground beef
1 carrot
3-4 cloves garlic
1 yellow onion
2-3 T olive oil
1-2 T salt
1/4 c merlot/cabernet
1 can tomato puree (28 oz.)
1 can crushed tomatoes (28 oz.)
1/2 cup-1 cup pecorino romano
optional: basil

Brown beef, drain, and puree in cuisinart.  Put aside.  Take raw vegetables (carrot, garlic, onion) and puree them really well.  They should be like a mush (sounds delish, right?).  Sautee them with some olive oil in the beef pan for about 7-10 minutes.  Now, switch the veggies to a pot of some sort because you’ll be adding lots more ingredients.  In the pot, add the beef with the veggies, and 1/4 cup of merlot or cabernet and 1-2 T salt (sounds like a lot but this is IT for seasoning).  Sautee 10 minutes until wine is absorbed.  Add whole can of puree and 1/2 can of crushed tomatoes.  Bring to boil and simmer.  After an hour, add the cheese.  Let simmer for 3 hours, or more.  Add the additional 1/2 can of tomatoes if you prefer it a little less thick (I did).  This recipe freezes well too.

Pour it over spaghetti, pair it with some delicious bread, a glass of red wine, and bon apetit (said in a Julia Childs voice)!