Garden Fresh Bolognese Sauce
Yield: 8-10 Servings
2 Lb. Ground Beef
2 Lb. Ground Pork
2 Tablespoons Olive Oil
1 ½ Cups Each of the Following:
Diced Red Bell Pepper
Diced Sweet Onion
Seeded, Chopped Zucchini
Chopped Cremini Mushrooms (optional)
2 Cloves Garlic, Minced
8 Cups Chopped Oven-Roasted Tomatoes, Pureed
1 ½ Cup Dry Red Wine
2 Cups Beef Broth
2 Tablespoons Tomato Paste, Sautéed in Oil
2-3 Tablespoons. Mediterranean Kitchen Seasoning
1 Cup Finely Chopped Flat-Leaf, Italian Parsley
1 ½ Cup Grated Parmigiano-Reggiano Cheese
1 1/2 Teaspoons French Grey Salt
1 Teaspoon Ground Pink Peppercorns
This is no ordinary recipe. It is one of our Signature recipes at the farm, and is our recipe of choice when it comes to pasta sauces. We like to make a large batch or two of this flavorful sauce while the vegetables from our garden are fresh and plentiful. We then divide it and freeze it for use later in the fall and winter when we’re craving a garden-fresh alternative to the heavier dishes that are standard fare for the longer, colder days. Serve with spaghetti, penne, or any of the heartier pastas.
Place a large sauté pan over medium high heat. Season ground beef and pork with salt and pepper. Add to sauté pan and cook, stirring frequently, until nicely browned. Remove meat from pan and reserve.
Pour olive oil to pan and allow to heat slightly. Add vegetables and sauté, stirring occasionally, until mushrooms have started to brown and onions and celery are transparent. Add minced garlic and continue to cook for 2 minutes. Return meat to the pan.
Reduce heat to medium, add wine, and cook, stirring frequently, for 5 minutes until wine has reduced by about one half.
Add pureed tomatoes, broth, tomato paste, and 1 ½ tablespoons Mediterranean Kitchen Blend to mixture. Season with salt and pepper. Combine ingredients, reduce heat to a simmer and cook, stirring occasionally, for 1 ½ to 2 hours. If sauce thickens too quickly, add water, ½ cup at a time to thin. Taste periodically to ensure that sauce is properly seasoned. Add additional seasoning blend, salt, and pepper as needed during the cooking process.
When sauce has thickened, and achieved desired flavor, remove from heat and add chopped parsley. Allow to stand for 15-20 minutes. Sauce can be served immediately, or divided into batches and frozen for 2-3 months.
To serve, ladle Bolognese over desired pasta and sprinkle liberally with Parmigiano-Reggiano.