Silver Palate Bolognese Sauce Recipes

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BOLOGNESE SAUCE FROM THE SILVER PALATE



BOLOGNESE SAUCE FROM THE SILVER PALATE image

Categories     Beef     Tomato     Sauté     Dinner

Yield 6-8 People

Number Of Ingredients 16

2 pounds hot Italian sausages
2 pounds ground beef
1/2 cup olive oil
1 large yellow onion, cut into 1/4 inch dice
4 cloves fresh garlic, minced
1 medium-size green bell pepper, seeded, cored and diced
2 ribs celery, cut into 1/4 inch dice
8-10 Italian plum tomatoes, diced
1 bay leaf
6 tablespoons fresh oregano
4 tablespoons fresh basil
Salt to taste
1 teaspoon freshly ground black pepper
1 cup dry red wine
2 cans (6 ounces each) tomato paste
1/8 teaspoon ground cinnamon (or nutmeg)

Steps:

  • Cut the sausage into 1/2 inch cubes and brown with the ground beef in the same skillet over medium heat. Drain and set aside. Over medium heat, saute the onion, garlic, green pepper, and celery until limp, about 5 minutes. Stir in the sausage, beef, tomatoes, bay leaf, oregano, basil, salt and pepper. Simmer covered for 30 minutes to 40 minutes. Stir in the wine, tomato paste and cinnamon (or nutmeg) and simmer covered for 15 minutes. Let stand at least 30 minutes before serving but preferably overnight. Reheat before serving.

SILVER PALATE BOLOGNESE SAUCE



SILVER PALATE BOLOGNESE SAUCE image

Categories     Beef     Pasta     Tomato     Sauté     Stew     Dinner

Yield 6-8 People

Number Of Ingredients 16

2 pounds hot Italian sausages
2 pounds ground beef
1/2 cup unsalted butter (I use olive oil.)
1 large yellow onion, cut into 1/4 inch dice
4 cloves minced garlic
1 medium-size green bell pepper, seeded, cored and diced
2 ribs celery, cut into 1/4 inch dice
2 cans (28 ounce each) Italian plum tomatoes
1 bay leaf
3 tablespoons dried oregano
2 tablespoons dried basil
2 teaspoons salt (maybe add the salt to taste last, just in case)
1 teaspoon freshly ground black pepper
1 cup dry red wine
2 cans (6 ounces each) tomato paste
1/8 teaspoon ground cinnamon (OR nutmeg)

Steps:

  • 1. Cut the sausage into 1/2 inch cubes and brown in a heavy skillet over medium heat. Drain and set aside. ( I cut the sausages in 2 inch long pieces.) 2. Brown the ground beef in the same skillet over medium heat. Drain and set aside. 3. Melt the butter in a large saucepan over medium heat. Add the onion, green pepper, and celery and saute until limp, about 5 minutes. (I use olive oil.) 4. Stir in the sausage, beef, tomatoes with liquid, bay leaf, oregano, basil, salt and pepper. Simmer covered for 30 minutes to 40 minutes. Stir in the wine, tomato paste and cinnamon (OR nutmeg) and simmer covered for 15 minutes. 5. Let stand at least 30 minutes before serving but preferably overnight. Reheat before serving.

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