Adam Ragusea's Bolognese Sauce (Low Cost Adaption)

Serves 35
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Directions

  1. 1Process a bunch of vegetables.
  2. 2Process a bunch of vegetables.
  3. 3Process a bunch of vegetables.
  4. 4Brown the meat, which includes 2 pounds of ground beef.
  5. 5Brown the meat, which includes 2 pounds of ground beef.
  6. 6Brown the meat, which includes 2 pounds of ground beef.
  7. 7Replace one pound of ground beef with a handful of red lentils.
  8. 8Replace one pound of ground beef with a handful of red lentils.
  9. 9Replace one pound of ground beef with a handful of red lentils.
  10. 10Simmer the sauce for several hours until done.
  11. 11Simmer the sauce for several hours until done.
  12. 12Simmer the sauce for several hours until done.
  13. 13Let the sauce cool down.
  14. 14Let the sauce cool down.
  15. 15Let the sauce cool down.
  16. 16Stick all of the sauce in ice cube trays.
  17. 17Stick all of the sauce in ice cube trays.
  18. 18Stick all of the sauce in ice cube trays.
  19. 19Once frozen, break the cubes into individual portions.
  20. 20Once frozen, break the cubes into individual portions.
  21. 21Once frozen, break the cubes into individual portions.
  22. 22Put the frozen portions in plastic bags in the freezer.
  23. 23Put the frozen portions in plastic bags in the freezer.
  24. 24Put the frozen portions in plastic bags in the freezer.
  25. 25Heat up four cubes whenever you want a fancy dinner.
  26. 26Heat up four cubes whenever you want a fancy dinner.
  27. 27Heat up four cubes whenever you want a fancy dinner.
  28. 28Boil some penne pasta and add it to the heated sauce.
  29. 29Boil some penne pasta and add it to the heated sauce.
  30. 30Boil some penne pasta and add it to the heated sauce.

Ingredients

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