Tag Archives: Ground Beef

BOLOGNESE SAUCE BIRMINGHAM CC

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Meat Balls

  • 2 # ground beef

  • 1 t. ground garlic

  • ½ cup chopped onion

  • ½ cup parmesan cheese

  • 2 eggs

  • 1 t. oregano

  • 1 t. toasted fennel
    seed

  • Freshly ground pepper

  • ½ cup bread crumbs

  • ½ cup tomato juice

  • 1 t. Worcestershire sauce

  • Salt to taste.

Mix all ingredients and form into balls.  Bake at 350 degrees
until just cooked through.

Bolognese Sauce

  • 2 # ground beef

  • 1 large chopped onion

  • 1 carrot chopped very
    fine in food processor

  • 2 ribs celery

  • ¼ cup fresh basil chopped

  • ¼ cup fresh parsley chopped

  • ¼ cup garlic chopped

  • 2 t. black pepper

  • 1 t. sea salt

  • 2-27 oz. cans crushed tomatoes

  • ½ cup red wine

  • 1 t. red pepper flakes

  • 1 t. dry oregano

  • 1 cup parmesan

  • ½ cup heavy cream

Saute beef in large pot until browned.  Add garlic, onion,
carrot, celery, basil, parsley and seasonings.
Add just enough flour to make a roux with excess fat.  Cook about five more minutes.  Then add tomatoes and red wine.  Cook about 45 minutes to an hour at a simmer.  At the end add ½ cup of “white wash” (water and flour mixed to make a slightly thick liquid) through a strainer.  Cook about 10 more minutes.  Then add parmesan and cream before serving.

 

BOLOGNESE SAUCE

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  • 1/4 cup extra virgin olive oil

  • 2 medium onions finely chopped

  • 1 carrot finely chopped

  • 4 stalks celery finely chopped

  • 5 cloves garlic sliced

  • 1 # ground veal

  • 1 # ground pork

  • 4 oz pancetta ground

  • 1 8 oz can tomato paste

  • 1 cup milk

  • ½ cup white wine

  • 1 t. fresh thyme leaves

  • Salt and freshly ground pepper

 Heat oil.  Add onions, carrot, celery, and garlic and sweat over medium heat for about 5 minutes until vegetables are translucent.
Add veal, pork and pancetta and brown over high heat, stirring to keep
the meat from sticking together.  Add tomato paste, milk, wine, thyme and 1 cup of water and simmer over medium-low heat for 1 to 1 ½ hours (if ragu becomes too thick, add more water).  Season to taste with salt and pepper.

Beans from Santa Maria, California

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  • 2 cans Ranch Style Beans
  • 2 cans Dennison Chili with Beans
  • 1 can Sun Vista Pinto Beans
  • 1/2 pound ground beef, fully cooked and crumbled
  • 1/2 red onion, diced

Place all ingredients in a crock pot on low for 5 hours. Add ground beef. Sauteé red onion in olive oil until carmelized a bit, add to crock pot. Continue cooking in crock pot on low for several more hours.