Friday, November 20th 2009

Bolognese Sauce

1 lb ground beef
1 Tbsp olive oil
2 cloves garlic, minced
2 large shallots or 1 onion,chopped fine
2 Tbsp dried leaf basil
1 Tbsp dried leaf oregano
1/2 tsp dried marjoram powder
1/8 tsp thyme powder
2 Tbsp dried Italian parsley
1 8-oz can tomato sauce
2 6-oz cans tomato paste
3 Tbsp water

Brown and separate the beef in a heavy nonstick skillet. Drain
all grease with a sieve and transfer the cooked beef to a heavy
saucepan. Wipe the skillet with paper towels and sweat the garlic and shallots in the olive oil until transparent. Add to the saucepan with all the other ingredients except the water. Use the water to rinse out the cans, then add to the sauce. Bring to a boil, reduce heat, cover, and simmer at least 90 minutes. The sauce should stand up by itself. Serve with capellini cooked al dente (about 7 minutes) and freshly grated Parmeggiano Reggiano.

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