UPER SIMPLE BOLOGNESE SAUCE RECIPE
UPER SIMPLE BOLOGNESE SAUCE RECIPE makes a lot of sauce
2 TABLESPOONS OIL, DIVIDED
2 ONIONS, DICED
4 CARROTS, DICED
4 STALKS CELERY, DICED
4 GARLIC CLOVES, MINCED
2 TEASPOONS RED PEPPER FLAKES
1 LB GROUND BEEF
1 LB GROUND PORK
28 OUNCE CAN CRUSHED TOMATOES
4 BAY LEAVES
4 SPRINGS FRESH THYME
SALT AND PEPPER TO TASTE
In a large stock pot, heat up 1 tablespoon oil over medium high heat. Add the onions, carrots, and celery. Deeply brown, about 15 minutes. Remove from the pot and set aside.
In the same pot, heat up the remaining oil over medium heat. Add the garlic and red pepper flakes and cook for 2 minutes. Add the meats and brown over medium-high, 15 minutes.
Add the vegetables, crushed tomatoes, bay leaves, and thyme. Bring to a boil and lower to a bare simmer for 1-2 hours, or as long as you can. If the water level gets low, add a couple of tablespoons of water. When finished, discard thyme and bay leaves, taste and season with salt and pepper.
SPAGHETTI AND EGGS RECIPE serves 2
4 OUNCES LONG PASTA OF CHOICE
BOLOGNESE SAUCE OR SAUCE OF CHOICE
1 TABLESPOON OIL
2 EGGS
RED PEPPER FLAKES & FLAT LEAF PARSLEY TO GARNISH
Cook the pasta according to the package, drain and toss with enough bolognese sauce to coat. Keep warm in the pot.
Heat up oil in a heavy bottomed skillet over medium-high to high heat. Crack an egg into a small bowl. When the oil is hot and shimmery, gently add the egg to the hot oil. There will be a lot of bubbling and crisping action going on. Keep an eye on it and when it’s done to your liking, remove from the pan. Repeat with the remaining egg.
Put some pasta on your plate, top with the egg and garnish with red pepper flakes and flat leaf parsley. Enjoy hot!
