Bolognese Meat Sauce

I recently discovered that all meat sauce is not equal!  This recipe is very different and very, very delicious. I have to share it with you! The beauty is that the ingredients are usually in everyone's pantry...nothing unusual to buy....

Bolognese Meat Sauce

2 oz bacon
1 medium sweet onion, minced
1 carrot, minced
1 stalk celery, minced
1 lb. ground beef
1/2 lb. ground sausage meat
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon black pepper
28 oz. can of plum tomatoes
1 cup milk
1 t. sea salt
1 15 oz. jar of spaghetti sauce (if needed)

Saute' bacon until crisp

Add minced onions, carrots and celery, cook until golden

Add ground beef and sausage, brown, drain fat

Unusual ingredients!

Add spices and pepper

Add canned tomatoes, break apart

Simmer for 15 minutes

Add milk

Add Sea Salt and simmer for 2 1/2-3 hours, Stir now and then.
Add extra jar of sauce if you like your meat sauce "saucy".

My plate...I went all out and made homemade fettucini noodles with the assistance of my Wynne.
(Apple and Craisin Salad courtesy of Olivia)

This meat sauce is worth a try.  I was surprised when I first made it at the lack of garlic! It is an authentic Italian sauce and yet, no garlic!! Apparently it has been the American version that includes the influence of garlic.

This one is an easy, yummy and much asked for sauce here at my house. It's taken up permanent residence in my recipe box. Enjoy!

p.s. the correct way to pronounce "Bolognese"?  Go HERE.

Baked Polenta

5 cups water
1 cup coarse-ground yellow cornmeal
1 jalapeno, seeded and minced (I used a part of a pepper, so as to not make it too spicy.)
3/4 cup shredded Monterey Jack
2 tablespoons butter
1 teaspoon salt

Preheat the oven to 375 degrees F.

In a large pot, bring water to a boil, add salt. Whisk cornmeal into boiling water. Cook on very low until thickened and tender for about 15 minutes, stirring often. Add pepper, cheese, butter, and salt. Butter a 9x13 inch baking dish. Pour polenta into baking dish and bake 45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.

Serve with pasta sauce, if desired.

Confessions of an amateur chef:

I am not a professional cook. I barely know any cooking terminology. I have to admit that most of my success has been because of trial and error. For 22+ years I have been learning how to cook. The dishes that have stayed in my file are the ones that I have gotten good at. Those are the ones that I have tweaked and perfected to the point that, somehow, I appear to know what I'm doing! I really don't!! I have some knowledge and understanding about cooking, but when I browse around online, I am embarrassed at how little I know! Seriously, I didn't know what a sous chef was until I saw it in a movie! But that's okay...I'm the executive chef in my kitchen!!

So, the skills I have in the kitchen are very limited, but I am always learning something new and always adding new ideas to my collection. One thing I have learned recently is that ALL leftovers can be used! I try not to waste anything, as it is very expensive to feed a family of six. You will see me use one cut of meat for two meals, at the very least. For instance, Pot Roast leftovers can be turned into a very rich hash, that when served with biscuits and a salad is a very satisfying meal that my family loves.

The following pictures are of tonight's meal. I had 3 pieces of lunchmeat left...not enough for all the kids to have sandwiches...so, I used them to make my version of a stromboli. (cold cuts rolled up inside pizza dough)

Also, remember the Chicken Cacciatori I had last night for dinner? Well, there was a bit left, but not enough for a meal...so, I took the rest of it and used it on my pizza. You can see from the last picture that it was a success. (actually, the pizza with the most on it is usually the favorite one in this house.)







Remember, I'm just another amateur chef...it's my family who makes me feel like I'm a successful restaurant owner!

Pizza (What? You're surprised?)

Peppers, red onion, spinach and mushrooms:


Mozzerella cheese:


Any white cheese sauce:


The secret to tasty pizza? Spices...and LOTS of 'em!


Drizzle olive oil over all:


Leftover meatballs:


25 minutes in a 425 degree oven and you get:




My Pizza Crust Recipe

1 Tablespoon yeast
1 Cup very warm water
2 teaspoons sugar
1/2 teaspoon salt
1 Tablespoon oil
2 1/2 cups flour (and extra to knead dough)

~In a large bowl, dissolve yeast in warm water.
~Add sugar, salt, oil and flour.
~Use a stand mixer with dough hook or mix by hand with a wooden spoon until dough is together in a ball.
~On a lightly floured surface, knead dough until it is smooth and elastic.
~Cover with towel and let "rest" for 20 minutes.
~Divide into two balls of dough and press out onto two greased pizza pans.
~Add toppings, sauce, cheese and whatever else you wish to have...in that order.
Bake at 425 degrees for about 20-25 minutes...lifting pizza partially with spatula to check bottom. (it should be lightly browned) Makes two 12-14 inch thin crust pizzas.
ENJOY!

Be creative with toppings...Many times I use leftover meats and a few different kinds of cheeses...also traditional red pizza sauce is yummy, too!
You can also double this dough recipe to make two thick crust pizzas.