Chef Mateo

One Hour Bolognese Sauce

by Rafael Mateo

INGREDIENTS:

1/3 lb each of ground beef, veal, pork
32 oz. San Marzano Tomatoes & Sauce
1 onion, diced
4 sprigs parsley, stems discarded
6 sprigs thyme, stems discarded
1 bay leaf
1 reb bell pepper, diced
6 cloves garlic, minced
2 carrots, sliced
olive oil
salt and pepper
pecorino romano cheese
perciatelli pasta


DIRECTIONS:

In a 2 quart pot , saute 1/4 onion in one tbsp olive oil for five minutes.
Add tomato sauce, thyme,  parsley, and bay leaf.
In a separate pan, saute 3/4 onion, carrots, garlic, and red bell pepper in two tbsp. olive oil.
Saute for ten minutes.
In a bowl season ground meat  with salt and pepper.
Add to saute mixture.  Brown for ten minutes.
Add mixture to saucepot. 
Lower heat to lo and simmer for 45 minutes.
Add salt and pepper to taste.
In a stockpot with plenty of salted, boiling water, add pasta and remove after five minutes or just al dente.
Toss in a bowl with ample sauce, and grate pecorino romano cheese on top.


VA BENE!