Adam Ragusea's Bolognese Sauce

Serves 35
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Directions

  1. 1Process a bunch of vegetables.
  2. 2Add celery to the vegetables.
  3. 3Brown two pounds of ground beef.
  4. 4Replace one pound of ground beef with a handful of red lentils.
  5. 5Simmer the sauce for several hours until done.
  6. 6Let the sauce cool down.
  7. 7Stick the cooled sauce into ice cube trays and freeze.
  8. 8Once frozen, break the sauce into individual portions.
  9. 9Put the frozen portions in plastic bags in the freezer.
  10. 10To serve, heat up four cubes of sauce.
  11. 11Boil some penne pasta and add it to the heated sauce.

Ingredients

  • 3 tbsp olive oil
  • 1 lb carrots
  • 1 lb celery
  • 2 red onions
  • 1.25 lb chicken livers
  • 2 lbs ground beef
  • 200 g dry lentils
  • 2.5 cups water
  • 6 oz can tomato paste
  • 3 28 oz cans crushed tomatoes
  • 1 bottle white wine
  • 2 tbsp Liquid chicken bouillon
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 tbsp dried thyme
  • 1 tbsp garlic powder
  • 0.25 cup balsamic vinegar
  • pepper
  • salt
  • 2 tsp Balsamic vin
  • Dry basil
  • 1 tbsp heavy Cream
  • 6 g Parm
  • 85 g dry Penne

Equipment

ice cube traysplastic bagspot

Tips

  • Adding celery bulks up the recipe.
  • Replacing some ground beef with red lentils drives down the cost with minimal taste or texture difference.
  • Freeze the sauce in ice cube trays for individual portions and store in plastic bags.
  • Heat four cubes per serving for a quick meal with pasta.