Italian Bolognese by Way of New Jersey

Patty Mekita, good friend to me and to Semifreddo, has offered her Bolognese recipe, which is famous in San Diego.  Thank you, Patty, for this contribution.

Patty’s Bolognese

1 lb. of ground beef
little salt and pepper

1 tablespoon olive oil
½ of medium onion or some scallions
2 stalks finely chopped celery
2 finely chopped long carrots
Fresh chopped basil or 1 teaspoon dried basil
little salt and pepper

1 hot cup of beef bouillon or stock

1 can (28 oz) crushed tomatoes
1 can (14 oz) tomato sauce
1 small can of tomato paste

Fresh basil for garnish

Brown the beef with salt and pepper until almost all the pink is gone and constantly stir, then  drain.

In the same pan add the olive oil, onion, celery, carrots, basil, salt and pepper and sweat for a few minutes.  Add the hot beef broth and stir for one or two minutes.

Add the crushed tomatoes, tomato sauce and tomato paste and stir well.  Simmer for about 30 minutes.

Take the cooked ground beef and pulse about three times in the food processor.  Add the beef to the tomato sauce and cook another 10 to 15 minutes.

I use this over 18 oz. of tortellini (I use spinach and white cheese tortellini from the refrigerator section), or you can put over your favorite pasta.