Adam Ragusea's Bolognese Sauce (Low Cost Adaption)
Serves 35
Directions
- 1Process a bunch of vegetables.
- 2Brown the meat, which includes 2 pounds of ground beef.
- 3Replace one pound of ground beef with a handful of red lentils.
- 4Simmer the sauce for several hours until done.
- 5Let the sauce cool down.
- 6Stick all of the sauce in ice cube trays.
- 7Once frozen, break the cubes into individual portions.
- 8Put the frozen portions in plastic bags in the freezer.
- 9Heat up four cubes whenever you want a fancy dinner.
- 10Boil 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 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 bags
Tips
- Adding celery bulks up the recipe.
- Replacing one pound of ground beef with red lentils drives down the cost without significant taste or texture difference.
- Freezing the sauce in ice cube trays allows for individual portions that can be stored for months.
- Heat up four cubes and boil some penne pasta for a quick meal.
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