Bolongense (bowl-le-en-ase) Sauce

Apparently when I was a kid this was the pasta sauce my mom used to make. I don't remember this but I do know I always loved spaghetti sauce when I was a kid and the store bought stuff never seemed to add up, so perhaps that's why. So she's sharing the secret with me and my future sister-in-law. So now it's time to share it with you. :)

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Ingredients

1/2 cup wine (dry) -- broth as needed

1/2 large onion, diced small

2-3 garlic cloves (minced)

2 small carrots (or one large), diced

1 lb ground meat

1 can (small) tomato paste

1 1/2 tbsp sugar

1 large can = 1 medium can crushed tomatoes

(or 1 large can crushed tomatoes + 1 medium can diced tomatoes)

salt and pepper

2 tbsp chopped basil fresh or 1 tsp dried basil chopped

  
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Assembly

Sautee meat until lightly browned/cooked through, drain and remove from pain. Remove meat grease from pan and add 1 tbsp olive oil. Sautee onion, garlic, and carrot on medium until crisp and tender. add wine and scrape up bits from bottom of pan. Add meat, tomato, crushed tomato, tomato paste, 1/2 cup broth, and sugar. Cook on medium until small bubbles form on sides. Turn down to between low/medium low (depending on your stove) and slow simmer for about 45 minutes. Add a little more broth if too thick and add basil, salt/pepper for taste as desired. Cook 5 minutes on low. Cool sauce and place on top of cooked pasta or other dish as desired. 

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Final Thoughts

For a rich pasta dish, mix sauce with pasta, top with cheese and bake at 350 degrees for 15-20 minutes. remainder of sauce can be frozen for later use.This is direct from my mother, so heed her words! :) And as for me, I can't wait to try this and have some homemade sauce for spaghetti or baked ziti. As always, happy eats!