reply to post by YAHUWAH SAVES
I want to give you all my families special 7th day Sauce. An incredibly delicious Bolognese sauce. Its a fine meat sauce that is designed to be
smooth and flavorful.
Friends and family say this is top shelf so enjoy!
*** "7th Day Bolognese Sauce" with PAISAN BASEBALLS***
2-3 pound fresh ground chuck beef(Unless no meatballs then do 3-4 pounds)
3 slices of thin anchovy filet from jar or flat tin (adds incredible flavor)
1 Tomato Paste (campbells soup can size)
5 large cans Tomato "PUREE" (15 oz)(can use sauce but puree is better.)
1 1/2 cup red wine
1 entire head of garlic (peeled)
1 xlarge sweet onion or 2 med/large cut in quarters
2 large carrots chunk cut(peeled) (helps balance the ph acids)
2 sticks celery chunk cut (trimmed of base and leaf)
2 bell pepper cut in quarters (seeds and stem removed))
4 Bay leaves
4 tbls dried oregano
1 tsp red pepper flakes (Optional)
3 Tbls Beef Bouillon ("Paste" type from small jar and not dried)
2 TBLS EVOO extra virgin olive oil
1 large bunch fresh Basil
1 TBS ONION POWDER
1 TSP GARLIC POWDER
4 cups water
In med pot bring to a boil 4 cups water adding garlic and chunk cut onion, BASIL, bell pepper chunk cut, carrots chunk cut, and celery chunk cut. Add
Oregano optionally and for zip you can add a large pinch of red pepper flakes. Boil until veggies are very soft. Set aside to cool.
In separate large deep cooking sauce pot fry anchovy slices in evoo.Don't worry there will be no smell only flavor once cooked and is a family secret!
Add Tomato Paste and fry to caramelize a bit but dont burn. Add Oregano. Add red wine to deglaze tomato paste and evaporate alcohol stirring until
alcohol is cooked out. Smell it and you will know when the alcohol is out.
In separate pan fry ground meat breaking apart well until the ground meat so it is fine and crumbly in very small crumbles, keep using flat cooking
spatula to break the meat into little small crumbles. If super greasy Drain the excess grease/juice but do not push down on the meat to drain it just
move to the side and tilt the pan to drain. Add beef to large cooking pot of already fried tomato paste.
Add the Tomato Puree/sauce. Add Beef Boullion.
Add 3 Bay Leafs and stir.
Take the previously boiled and cooled pot of veggies with juice and blend the whole thing completely smooth. Once blended pour into the sauce pot.
Add stick of butter.
Bring to a very light boil/bubble and reduce to a light simmer for 6 hours.
Simmer sauce stirring every 30 minutes scrapping the bottom and sides of the pan. If the pot is spitting out red sauce then the simmer is too high...
just enough to barely bubble...
In the Last 15 minutes of cooking add more chopped well fresh Basil or basil paste.
(optionally you can add sliced mushrooms to add at the very last hour if you must)
Tip: This sauce freezes very well and is a Bolanase style meat sauce that is designed to not have chunks of anything in it but optional Meatballs.
TOP SPAGHETTI WITH FRESH PARM. CHEESE.
***MAJOR LEAGUE PAISAN BASEBALLS***
2-3 pound 27% fat ground chuck (Make sure meat is VERY COLD)
1 - 1 1/2 cup italian bread crumbs
1/4 cup flaked parm. cheese or shredded (not the cheap powdered can stuff)
1 tsp onion powder
fresh ground fine pepper
While the sauce simmers take VERY COLD beef and add to a large bowl. Add cracked eggs. Add bread crumbs (optionally add another 1/2 cup if the meat
balls seem too wet or too soft. Add parm. cheese.
Add a good pinch of salt and pepper. Add 1 tsp onion powder. Mix with hands well and form into just a little smaller than a baseball size.
Grease a large pan with evoo and bake the Meatballs in a preheated 350 degree oven on the middle rack for about an hour or until the balls look
lightly browned but not burnt.
No need to turn the meatballs. When done add the meatballs into the sauce and continue to simmer for the remaining hours of cooking. Stir the sauce
carefully so that you do not break the meatballs apart. They will not disintegrate while simmering for even a few hours in the sauce so no worries if
you stir carefully!
edit on 10/19/2012 by YAHUWAH SAVES because: (no reason given)