Spaghetti Bolognese
Ingredients
- 2 Tbs. olive oil
- 2 Tbs. butter
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 2 carrots, finely chopped
- 1 tsp. dried oregano (or Italian stock cube)
- 1/4 C. red wine (optional)
- 1 28 oz. can tomatoes, chopped
- 1 Tbs. tomato puree
- 1 lb/2 C. beef, minced
- 1/4 lb./1/2 C. pork, minced
- 1/2 pt./1 1/4 C. beef stock
- salt & pepper
Directions
In an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion, celery and carrot and sauté briefly over a medium heat until softened, about 3 - 5 minutes. Add the minced beef and pork and salt/pepper to taste. Stir and cook until the meat has lost its raw, red color. Add the tomato puree and wine, turn the heat up to medium high and cook, stirring occasionally, until all the wine has evaporated. Add the tomatoes, oregano and stock and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at a gentle simmer. Cook, uncovered, for 45-60 minutes, stirring occasionally. Taste and check for seasoning. Serve with pasta of your choice or, if preferred, boiled rice. You can refrigerate this dish for up to 3 days and it freezes well. If you don't like carrots/celery, then you can omit them and add sliced and chopped mushrooms as an alternative.
