Tag Archives: spaghetti

Spaghetti Bolognese


a modified version of an Anne Burrell recipe.
makes enough sauce to freeze 1/2 for another time
Takes a while but most of the time is just simmering and adding water occasionally

1 large onion diced
3 carrots diced
3 ribs celery diced
1 Tbsp minced garlic
2 12oz cans tomato paste
2 Lbs ground beef
1 lb ground pork
bunch of fresh thyme,tied in a bundle
3 bay leaves
750ml bottle red wine I use chianti
1/2 cup parmesan
Olive oil
kosher salt
1 lb spaghetti

in a food processor puree the carrots,onion celery and garlic
Heat some oil in a large skillet
saute the pureed vegetables with some salt until the water evaporates and they are nicely browned 20 minutes or so
add the meat and a little more salt and cook 15 minutes or so until nicely browned
stir in the tomato paste and cook 5 minutes
stir in the wine,turn the heat to high and cook until the wine is reduced by 1/2 5 more minutes or so
add the thyme and bay leaf
add water to cover the meat by an inch or so
bring to a boil and simmer 3 1/2 to 4 hours. as it simmers you will need to add water to keep the meat covered by an inch or so,I add 2 cups every hour or so
taste for salt as it cooks you may need to add some but remember as the sauce reduced the saltiness will increase
when the sauce has about 1/2 hour left boil some water with salt
cook the spaghetti for 1 minute less than the package calls for
drain,reserving 1/2 cup of water

Remove the thyme bundle
pour 1/2 the sauce in a bowl to freeze for later
stir the spaghetti into the remaining sauce and add the water
cook over medium heat 1-2 minutes or so
pour into serving bowls,sprinkle with cheese and drizzle some olive oil over each serving

serves 3-4 plus you have 1/2 the sauce to freeze for another time


all day pasta sauce


this is a very rich pasta sauce,it takes a long time to cook but most of that is simply simmering on the stove.

4 pork hocks
2 beef knuckleĀ  bones or any beef soup bones
28 oz can tomato puree
28 oz can diced tomatoes
6 oz can tomato paste
15 oz can swansons chicken broth
1 cup red wine
1 onion diced
7 cloves garlic diced
4 bay leaves
1/4 cup chopped fresh basil
2 tbsp fresh oregano
5-6 sprigs fresh thyme
olive oil

in a large dutch oven heat the olive oil. add the pork hocks and neck neck bones and cook until brown on all sides. remove from the dutch oven and reserve
add the onion saute until it just starts to turn brown. add the garlic and cook 1 minute more
add the puree,diced tomatoes,broth wine and paste.
return the hocks and neckbones to the pot. add the bay leaves.
heat to boil and the reduce heat to a low simmer. partially cover and cook 5 hours or so stirring occasionally. remove the hocks and neck bones.
remove from the heat and stir in the basil oregano and thyme. let sit for 1 hour. skim off any fat that rises to the top.
reheat before serving.