"Kate B" > wrote in message
link.net...
>
> "Kswck" > wrote in message
> et...
> > 46 oz can tomatoe juice
> > 12 oz can tomatoe paste
> > 24 oz can whole tomatoes-fresh tomatoes if in season
> > 2 cups onions-chopped
> > 3-4 cloves garlic minced
> > 6 tblsp dried parsley
> > 2-3 tblsp oil
> > 2-3 bls 90% ground beef
> > 2-3 4oz cans mushrooms
> >
> > Combine oil, onions, garlic. Fry till translucent. Brown meat in
separate
> > pan, drain. Add everything to pot and bring to boil. Lower to simmer,
> > stirring frequently. At each stir, cover the top of the pot with either
> > dried basil or oregano(both home dried). An hour and a half later,
> > serve-although it tastes better the next day-over pasta.
> > Works well with sausage as well, if taken from the casings.
> >
> >
>
> Well, you said that you wanted opinions ... I can't imagine why you are
> using 46 oz of tomato juice. Ditto canned mushrooms. Ditto dried parsley
or
> dried basil. These are the herbs least conducive to drying successfully.
> Where's the wine and the carrots and celery? The addition of a nice mild
> Italian sausage would certainly help as would proscuitto or pancetta. I
also
> like to simmer the meats in milk after reducing them in wine and before
> adding any tomatoes or tomato paste. Sauté sliced fresh mushrooms in olive
> oil or butter and add towards the end of the simmering time.
>
> I'd definitely take a pass on the recipe as written. I've posted my
version
> of a tomato meat sauce in the past and I've included a shortened version
of
> it below.
>
> 3 tbl EV olive oil
> 4 oz pancetta diced
> 2 medium yellow onions minced
> 2 stalks celery with leaves minced
> 2 carrots minced
> 3 to 5 cloves garlic minced
> 8 oz ground veal
> 8 oz boneless pork loin or mild Italian sausage (casings removed)
> 8 oz ground beef skirt steak
> 2 to 4 oz prosciutto di parma, diced
> 1 1/4 cup dry red wine
> 1 1/2 cups home made poultry/meat stock
> 2 cups milk
> 2 to 3 28 oz cans of whole plum tomatoes with juice
>
> S & P
> fresh or oregano and rosemary
> 3 to4 tbl double concentrate tomato paste
>
> The tricks to making a nice bolognese is to take time and care in browning
> the
> meat, slowly adding the meat /poultry stock and simmering in milk which
> sweetens the meat.
>
> Heat a large skillet over medium high heat, add the olive oil and when hot
> add
> the diced pancetta, onions, celery, carrots and garlic and sauté until the
> onions begin to color, stirring frequently. This should take about 10
> minutes. At this point I stir in some fresh or dried herbs.
>
> Lower the heat to medium and add the meat . The next step is fairly
> critical you want to brown the meat stirring frequently and breaking it
up.
> Initially it will give off liquid and then turn an ugly shade of gray.
Once
> all of the liquid evaporates the meats will begin to brown and the meat
will
> begin to form a glaze on the bottom of the pan. You want a glaze to form
but
> not to burn so you need to scrap and stir the meat. Turn down the heat if
> necessary. You need to brown the meat for about 15 minutes *after* all of
> the
> liquid has evaporated until the ground meats are a deep brown. Remove the
> contents to a strainer and drain out excess fat if you want to lighten the
> cholesterol load. Add the wine to the skillet
> and deglaze the pan, scrapping the brown bits from the bottom of the pan.
> Reduce the wine by half and add to a large pot along with the drained
meats
> and vegetables. Reduce until wine is almost completely evaporated.
>
> Add 1/2 cup of the stock to the pot with the meats and simmer until the
> stock
> evaporates, stirring occasionally. Then add another 1/2 cup of stock and
> simmer gently until this also evaporates. It should take about 10 minutes
> per
> half cup to disappear. Add the last half cup stock along with all of the
> milk. Partially cover the pot and let simmer gently for at least one hour
or
> until almost all of the milk has been absorbed my the meat.
> Checking occasionally to make sure the meats aren't sticking to the bottom
> of
> the pan. Add the tomatoes, crushing them as you put them in the pan, and
> about half the juice. If you like tomato flavor add some concentrated
tomato
> paste as well. Reserve the remainder of the juice and add some to the pot
if
> things begin to look dry and simmer for about one more hour. Season with
> salt
> and pepper.
>
> Enjoy!
>
> Kate
>
>



Why would you put carrots and celery in spaghetti sauce?