The Freshman Cook: Bolognese Sauce w/ a Garlic Loaf

This sauce is great for making and then heating up again when you need something good to eat, but it’s late and you are tired, and there is a lot to do. Just cook some pasta, heat the sauce, and eat!

Bolognese Sauce w/ a Garlic Loaf

(adapted from Get Saucy by Grace Parisi)

1/4 cup Extra Virgin Olive Oil

1 large Onion

1 Medium Carrot

1 Medium Celery Rib

2 pounds Ground Beef

2 large Garlic Cloves

3/4 cup Dry White Wine

1   28 ounce can Diced Tomatoes

15 ounce can Tomato Sauce

1 cup No Salt added Chicken Broth

1/2 teaspoon dried Thyme

1 Bay Leaf

Salt and Pepper

1/4 cup Heavy Cream

2 tablespoons Fresh Italian Parsley

Spaghetti Noodles

Parmesan

1 loaf Rhodes White Bread

1/4 cup Butter

Garlic Powder Place the bread loaf in a bread pan, cover with plastic, and let it rise in a warm area of your home. This may

take several hours.

Start your sauce by peeling your carrot.

Chop your carrot into thirds, and then cut each piece

into quarters.

Chop each of the quarters into small, finely diced pieces.

Now, let’s do the same thing to the celery.

Cut into thirds or half. The idea is to cut into

pieces that are manageable to dice. Cut the halves into quarters.

Chop the quarters into finely diced pieces.

Cut the onion in half. Slice it down, and

chop the slices into finely chopped pieces.

In a large  saucepan, heat 1 tablespoon of the oil.

Add your onions, celery, and carrot. 

Cook until softened, but not browned.

It should take 8-10 minutes.

Move this mixture to a bowl.

Peel your garlic.

Chop the garlic until finely minced. Set aside.

Add the remaining 3 tablespoons of olive oil to the pot.

Add ground beef and let it cook just until firm, but not cooked through. This should take about 5 minutes. While your meat is cooking, chop your fresh parsley.
Turn the heat up to high, and add your garlic. Cook just until fragrant. Add your wine and let it cook until almost evaporated. Add your tomatoes, and …
broth,
bay leaf, thyme, salt and pepper. Add the vegetables we took out in the beginning back into the pot. Reduce the heat to medium low, and cover partially.
Let it cook until thickened, about 1 hour.
While your sauce is cooking, melt your butter in a saucepan. Add garlic powder. I used 2 tablespoons. If you like a lot of garlic, add more. Spread the garlic butter over the top of your bread. Place the garlic bread in the oven. Cook at 325 degrees for about 20-25 minutes. Once the sauce is nearly done, start some water boiling for your pasta. Cook pasta according to the package directions.
Stir your cream and parsley into the sauce.
Drain your pasta, and put your plate together!
Enjoy! Thank you for joining The Freshman Cook today!