[Sca-cooks] Bolognese (OOP)

[Michael Gunter]

I made my first Bolognese sauce last night.  Basically I saw
it cooked on a cooking show the other night and decided
to give it a try. I have to admit I'm impressed.

I took my over 100 year old dutch oven and put in a
soffritto of vegetables (carrots, shallots, celery, lots of
garlic) with a decent olive oil. Added red pepper flakes,
oregano, cumin, and rosemary.  Once that had cooked a
bit I added a 4 lb chuck roast I'd cut into big chunks,
a can of tomatoes, 1/2 cup of beef broth and 1/2 cup
of red wine. Brought the mess to a boil and then covered
and put in a 200 degree oven for around 5 hours.

The stew was removed from the oven and skimmed.

Then I removed the meat and put the rest in a blender. Two
pulses and it was a thick sauce. The meat was shredded
with two forks and returned to the sauce. It is now sitting
in the 'fridge to develop the flavors today.

Tonight the mess goes over pasta with fresh grated parmesian
cheese.

It was a lot simpler than I figured it would be and actually kind
of fun to make. Too bad I have to eat it all by myself.  :-)

Gunthar