Spaghetti Bolognese Sauce
Preparation time 2:30
Servings approximately 100 (I do can the sauce in a twist-cap jar and store in a cold place)
I never made a smaller batch so it is your responsibility to reduce the amounts.
1/2 quart olive oil
3 pounds onion
3 pounds lean pork ground twice
3 pounds lean beef ground twice
5 pounds carrot shredded finely
3 pounds parsnip shredded finely
2 quarts tomato juice or 4 (8 oz) cans of peeled chunky tomato (tasted better)
1 pint red wine (dry)
3 tbsp olive oil
10 cloves garlic crushed
2 tbsp paprika
4 cans (16 oz) tomato puree
4 cans water (use the puree cans)
salt to taste
Spices I use:
black pepper - ground, Bay Leafs - ground or whole, Oregano, Marjoram, Mace, Terragon, Thyme, Rosemary, Basil
Dice the onions to large chunks and sautee in the olive oil until translucent. (App. 30 minutes)
I double ground the meat to make it more tender and create smaller
pieces. Get the ground meat in the store and reground once with your
Add ground meat and stir vigourously. It tends to burn down to the pot but don't worry - that just adds to the taste :)
Cover the pot and stir regularly until the meat pulls apart to small pieces.
While the meat is in the pot, shred the carrots, parsnip (maybe a little zellery root) into a fine grind.
When the meat is separated , add the shredded veggies to it. Again stir frequently until you can't see the carrot in the mix.
Add thge tomato juice or the pealed tomato into the mix and add the wine. Stir it and cover again.
While the mixture is boiling, heat the 3 tbsps olive oil in a small pot , add the garlic and sautee tbut dont't burn!
When the garlic is done, add the paprika and pull aside. Add about a pint of water, stir it and pour into the meat mixture.
Add the tomato puree with the same amount of water.
Bring to boil again and reduce the heat to simmer.
Keep it on low heat for another 4-5 hours (no attentions required, just have the pot properly covered).
You should add the spices only just before it is done to avoid the loss
of the taste. The amount of the spices are really up to you - that is
how you make it unique!
Have a bunch of twist-cap jars ready when you decided it is done and
pour the mixture into the jars to the rim! Close them while it is
really hot and store in a cold place.
I hope you'll enjoy it!