Happy Sunday! Let’s not do anything important. Let’s simmer supper six hours and relax.
I’m always searching for recipes I can alter to suit our tastes and budget. The other day I ran across a Bolognese recipe that sounded delicious. I’ve never had Bolognese sauce. I read a bunch of recipes and concocted this one. And you took a photograph 🙂
We use salt sparingly so I had to accommodate that. I also tried to lower the fat content. One sauce was supposed to be pureed. Hahaha. No way … soooo…this is what I’ve come up with. We just did a taste test – added just a pinch of salt – and it’s luscious! This will make tonight’s meal plus – looks like – 2 or 3 frozen meals (for two people). Writer’s love their freezers!
Bolognese Sauce With Noodles
Spices – Phase 1
3 or 4 shakes of ground cloves (one recipe called for whole cloves)
2 tsp. fennel seeds
1½ tsp. cayenne (one recipe called for red pepper flakes)
a shake of black pepper
Sauce – Phase 2
1 Tbsp. olive oil
3 oz. chicken livers, rinsed, finely chopped
½ large onion, finely chopped
½ small bunch thyme (rinse and squeeze this dry – don’t chop it and remove it when cooking is done
1 habanero pepper chopped extremely fine (these are way hot and very tiny teeny orange peppers to be used and chopped carefully – the recipe called for ¼ cup sweet Peppadew peppers which I’ve never heard of) I guess any nice pepper your family likes would do – or none)
about 10 button mushrooms chopped (this I added to other recipes I read – good source of potassium)
5 garlic cloves, finely chopped
1 14-oz. can whole peeled tomatoes – no salt added
1 small can tomato paste – no salt added (I added this midway through to thicken the sauce)
½ cup red wine – use some to rinse out the tomato paste can
1¼ lb. very lean ground beef – we used 93% fat-free (recipe called for ground chuck 20% fat)
1 lb. ground pork – we used 95% fat-free
1½ cups no fat half and half – recipe called for whole milk
About a tablespoon of Italian seasonings
Makes lots of sauce.
I’m serving this over wide egg noodles – Parmesan cheese on the side. Also a mixed green salad tossed with no-fat feta cheese, olive oil and vinegar.
Preheat your oven to 250 degrees
Put the spices in a small pan. Stir, on the stove over a low heat, until you can smell it’s wonderfulness. Take the pan off the stove and set aside.
In a 5 quart oven proof pan heat the olive and add your chicken livers and brown those until browned. (you won’t taste the liver in the sauce because it’s such a tiny bit, I just tasted it) Turn down your fire. Then, add onion and mushrooms and the habanero pepper. Cook all that down until the onions are soft. Add the garlic and cook a couple of minutes.
Add the spice mixture. Add the tomato ingredients, the red wine, beef, and pork. Mix all that until well blended. Add the half and half or milk. Mix again. Add Italian seasonings and mix gently. Cover your pot – loosely – with some foil and bake for 5-6 hours.
Serve over wide noodles with a salad.
Oh! I love Sunday cooking. Enjoy!