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Joe's Bolognese Sauce

Source of Recipe

Brenda Lee Olson


Recipe Introduction

From Joe Barkson, Chef at Worldwide Recipes

List of Ingredients

2 Tbs (30 ml) olive oil
2 Tbs (30 ml) cf margarine
1 small onion, chopped
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) finely chopped carrot
1 lb (450 g) ground beef, chicken or turkey
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine (or white grape juice)
2 cups (500 ml) canned plum tomatoes, seeds removed and roughly chopped
1 cup (250 ml) water


Recipe

Heat the oil and margarine together over low heat in a heavy-bottomed pot.

Add the onion, celery, and carrot and cook until wilted.

Add the meat, breaking up the meat with a fork or spoon.

Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water.

Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for 3 to 4 hours.

Stir frequently to avoid scorching the bottom.

When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna. (Lasanga recipe filed under Italian and Pasta.)