Does the world need another bolognese sauce recipe?

Yes it does! Yes it does! Once you read the way this rich and luscious “spaghetti sauce” comes together, you will understand it is not your average run of the mill bolognese sauce.

Last weekend, I finally tackled my obscene pile of recipes… I don’t think there are enough meals left in my life to try them all but I still keep on hoarding recipes (as if I didn’t have an impressive library yet). To be completely honest, my motivation for this clean-up had nothing to do with organization: I was actually trying to locate a few “heirloom” recipes from the “Mothers” of my family that had gone missing in action. Eureka!!! I was thrilled to finally dig out a few priceless hand written jewels of our family’s cooking heritage. Phewee, what a relief: they have now been secured properly in my little recipe “black book”, ready to eventually be typed and stored in my computer. One of the little gems I dug out is my mom’s most flavourful bolognese sauce which she makes to create her Roman Lasagna. I think this sauce is good enough for any pasta, not just lasagna, and this evening, it will be served piping hot over tiny spaghettini. My mom is 100% Quebecoise, but with an impressive classic French culinary background; not one bit of Italian heritage there… So maybe I should rename this sauce “Meat sauce à la Québécoise” before a real Italian mama screams bloody murder at this imposter!!! Well, wether it is truly a Roman style recipe or simply another imitation, if you were to walk in my house right now, you would just simply want to dig right in: it smells divine in here!!!

My mom’s “Roman” bolognese:

The sauce
1/4 cup olive oil
1 finely chopped onion
2 minced garlic cloves
1 large can chopped tomatoes
1 litre (4 cups) of your favourite marinara sauce, homemade or jarred*
1 tsp each dry basil and oregano
1/4 cup fresh chopped parsley
Salt and pepper to taste
* do not use a sweet jarred pasta sauce, the results won’t be as good

In a large pot, heat oil and sweat the onions until tender. Add garlic and stir an additional minute or two. Add the remaining ingredients, bring to a boil, reduce heat and let simmer for about 15 minutes.

The meat preparation
While the sauce is simmering, gather the following ingredients in a large bowl:
1lb each ground beef and ground pork ( ground veal can replace the beef)
1/2 cup chopped fresh basil (or parsley)
1tsp dry oregano or 1 tbsp fresh
2 eggs, slightly beaten
1/3 cup grated fresh parmesan cheese
Salt and pepper

Once the sauce has simmered for 15 minutes, add the meat preparation and stir to blend well. Let simmer uncovered for 40 minutes, stirring regularly. Adjust seasonings. I like to add a good handful of freshly chopped basil.




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