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Bolognese Sauce

Ingredients

  • 1 lb. round steak, fat left on
  • 1/4 cup olive oil
  • 1 rib celery, chopped
  • 1/2 medium onion, chopped
  • 1 medium carrot, chopped
  • 1/2 Tbs. chopped garlic
  • 1/4 tsp. chopped fresh rosemary
  • 1/2 tsp. crushed red pepper
  • 1/2 tsp. dried marjoram
  • 1 cup dry red wine
  • 1 Tbs. all-purpose flour
  • 2 cups beef or veal stock
  • 2 bay leaves
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • 4 canned Italian plum tomatoes, chopped
  • 1/2 cup of juice from canned tomatoes

Instructions

  1. 1

    Chop the beef into small morsels; you may also use a meat grinder, but keep the meat coarse.

  2. 2

    Heat the olive oil in a skillet over medium heat. Add the chopped beef and cook, stirring constantly, until uniformly browned.

  3. 3

    Stir in the chopped vegetables and continue cooking until vegetables are tender and mixture is dry. Stir occasionally.

  4. 4

    Stir in the chopped garlic, rosemary, and marjoram. Cook for a minute or two, then pour in the red wine and bring to a boil. Sprinkle in the flour and stir well. Add the beef stock, bay leaves, salt and pepper and bring to a boil.

  5. 5

    Stir in the tomatoes and juice and return to a boil. Lower the heat to a simmer and cook for about an hour. Adjust seasonings, remove the bay leaves, and serve tossed with pasta. (Rotini, farfalle, or ravioli recommended.)