recipe: classic bolognese

A classic Bolognese is easy and perfect for a week night family dinner or to serve for guests or a crowd. Serve with a crisp and simple side salad, crusty Italian bread for dipping and taste~testing the sauce {a must}, and a glass of Italian Chianti or Barbera D'Asti {if you add in the optional cream} for a hearty and crazy delicious meal in less than an hour.

Ingredients

½ large or 1 medium onion, minced or fine chopped

2 garlic cloves, peeled and minced or fine chopped

2 stalks celery, minced or fine chopped

2 - 3 carrots, minced or fine chopped

2 - 3 T olive oil

Salt and black pepper* to taste

1.5 lb lean ground beef

2 {28-ounce} cans of San Marzano crushed tomatoes

Optional splash of red or white wine or chicken stock or both

Optional ¼ c cream {heavy cream, half and half, or a plain Greek yogurt}

Optional handful of chopped fresh Italian parlsey

Optional 6 - 8 rough chopped fresh basil* leaves

Fresh grated Parmesan or Romano cheese

*Indicates essential oils can be substituted {see notes at the end of this recipe}

Instructions

Prepare a mirepoix or sofrito ~ fine mince or chop the onion, garlic, celery, carrots ~ before you get to the end of the chopping, heat a large {high-sided skillet} over medium heat. When pan is heated, add olive oil. Let the oil heat for 20-30 seconds, then add the vegetables and season with salt and pepper. Sauté vegetables for about 8 minutes ~ the onion should be soft and translucent.

Increase the heat to medium-high or high and add the ground beef {breaking it in bite-sized chunks as you add it to the skillet. Add a pinch of salt and pepper to the meat. When the meat is browned {about 8-10 minutes} add the tomatoes.

Reduce heat to medium-low and cook about 30-minutes until sauce reduces and thickens. If it gets too thick, you may add some wine {a dry red or white}, a bit of chicken stock, or both ~ cook it down until it’s the desired consistency. Be careful with adding the liquids ~ you don’t want it too thin if you plan to add cream at the end.

Taste and add finishing salt and pepper if needed. Add parsley or basil or both. Fold the fresh herbs into the sauce {adding the herbs at this stage allows them to gently cook, wilt, and retain their color and freshness}.

Serve Bolognese on top of ziti or your favorite pasta. Top with fresh grated cheese

Substituting essential oils in this recipe

Black Pepper and Basil are the recommended essential oils for this recipe.

Here is the best method and timing for adding them:

Black Pepper ~ add 2 drops to a tablespoon of olive oil after the tomatoes have been added

Basil ~ at the end of the cooking cycle, transfer about ¼ c of sauce to a small bowl or large ramekin, add one drop, mix then add and combine with the large skillet of sauce; repeat if a stronger flavor is desired

Note: Be sure to use only pure, therapeutic/culinary-grade essential oils. Please contact me at joanlucci@gmail.com to find how where and how to buy the brand that I recommend at Wholesale prices!