Mar 14, 2009

Jack’s Spaghetti Meat (Bolognese) Sauce:

Basic Original Ingredients:
1 1/2 Pounds of Fresh Ground Hamburger Meat (butcher section).
Taste Note: Buy fresh same day, do not use meat from your freezer, do NOT buy lean or extra lean ground meat, you need some fat for cooking.
1 Pound of Fresh Ground Pork.
Olive Oil.
Fresh Ground Black Pepper.
Table Salt.
Garlic Powder.
Sugar.
Fresh Parsley (buy this fresh, produce section).
2 Tablespoons of Fresh Finely Chopped Garlic.
Dry Oregano Seasoning.
Dry Basil Seasoning.
4 Fresh Bay Leaves.
Crushed Dry Red Pepper Flakes.
1 Medium Size White Onion.
L & P Steak Sauce (original).
6 fresh Button Mushrooms (preference 4 brown, and 2 white).
2 28-ounce Cans of Crushed Romano Tomatoes.
2 28-ounce Cans of Tomato Sauce.
2 28-ounce Cans of Tomato Puree.
1 6-ounce Can of Tomato Paste.
Merlot Red Wine (you may use Cabernet Sauvignon or Chianti).
Pasta (spaghetti, rigatoni, linguini, angel hair, etc. your choice).
Parmesan Romano Cheese (I buy mind already grated)


Cooking Items and Utensils:
8 or 10 quart Pot with lid (I prefer Revere-ware).
5-quart Pot with lid (I prefer a cast iron pot with glass lid for cooking pasta).
Long Handle Large Metal or Wood Cooking Spoon
Can Opener
Sharp Paring or Kitchen Knife
Pasta Strainer
Chopping Board
Measuring Cup
1 Pair of Mitts (gloves)
Diner Plates (I use Pasta Bowls)
Paper Towels
Teaspoons
Tablespoons
Tupperware with lids.


Preparation Directions:
Step # 1: Garlic Tip...
If you use a lot of Garlic for cooking, like I do, then try this.
Take an empty jar, like a mustard or small relish glass jar, wash thoroughly and let set open without lid for at least 24-hours.
Finely Chop the Garlic, enough for about a ½ jar, place in Jar, add in about 1 tablespoon of Olive Oil, mix. Keep refrigerated in vegetable drawer until needed.

Step # 2: Veggies and Stuff
Finely chop entire White Onion.
Finely chop fresh Garlic.
Finely chop the 6 fresh Mushrooms.
Chop about 1/2 cup of Fresh Parsley
Open and set aside the all the cans (wash lids thoroughly).
Tip: Tomato Paste is hard to get out of the can, so I open both ends, lay on side, use one lid to push the tomato paste out, don't drop in sauce.


Cooking Directions:
Step # 1-
In your large Pot on med heat, preheat pot
Add about 5 tablespoons of Olive Oil
When hot...
Add in chopped onion. Stir and continue to stir.
Add in 1 teaspoon of Table Salt.
Cook until clear but not brown, push to outer edges of pot.
Add in Ground Beef and Ground Pork.
Stir and break apart into fine pieces.
Add in 1 Tablespoon of Fresh Ground Black Pepper.
Cook meat until brown in center of pot.
Add 1 Tablespoon of L&P Sauce.
Add in two large Tablespoons of Chopped Garlic.
Add in the chopped Mushrooms.
Mix everything together.
Add 1 teaspoon of Garlic Powder.
Cook for about another 3 minutes, continue to stir.
Now add in the following …
2 Cups of Merlot Red Wine.
Add All the cans – crushed tomatoes, tomato puree, tomato sauce, and tomato paste.
Add in 1 cup of water, use this to wash out the other cans.
Add in the 1/2 cup of Fresh Parsley.
Stir POT, making sure bottom is turned over to top.
Note: It is easy to burn this because there are so much ingredients, so stirring frequently is very important.
Cover with lid, bring to a boil.
Add in 1 teaspoon of Crushed Red Pepper Flakes.
2 Tablespoons of Oregano.
1 Tablespoon of Crushed Basil.
4 Whole Bay Leaves.
1 teaspoon of Table Salt.
1 Tablespoon of Fresh Ground Black Pepper,
3 Tablespoons of Sugar.
Stir thoroughly.
Turn heat to low, cover with lid.
Every 10 minutes, stir.
After one hour, turn sauce to simmer. Partially cover with lid.
Continue to stir frequently (about every 10 minutes).
Cook another 45 minutes to one hour.
Remove lid, leave off, stir, taste.
Add seasoning as need .. salt, pepper, or sugar.
Turn off, cover with lid, let sit for minimum of 30 minutes
before eating.

Step # 2-
Prepare the Pasta
In a 5-quart pot, fill about 2/3 with tap water.
Cover with lid, on high heat bring water to a boil.
While water is heating, remove pasta from box or package.
I find it better when you break spaghetti style long noodles
in half, easier to cook.
Place on a clean plate.
Once water boils, remove lid, add in about 1 tablespoon of table salt.
Add in about 4 tablespoons of cooking oil (any type will do).
Add in Pasta.
Stir. Cook without lid.
Follow cooking instructions for times on box.
When done turn off fire.
Place strainer in kitchen sink, turn on cold water, using heavy
cooking mitts (gloves) carefully lift pot and pour into strainer.
Do Not Wash Pasta with Water.
Shake excess water off.
Set strainer on plate or pour pasta into large bowl.
Add about 2 tablespoons of Olive Oil, stir, this prevents pasta from sticking together.
Set aside.


Serving Directions:
Using diner plates, dip up required serving of Pasta.
Remove lid from sauce, stir, taste again, adjust.
Remove Bay Leaves, throw away.
Dip up sauce in desired portion.
Add Parmesan Romano Cheese.
Serve.

--- This makes a lot of Spaghetti Meat Sauce, I suggest freezing what you don’t eat in 2-quart Tupperware containers. Freezing actually enhances the flavor, but it is not necessary, you can use the meat sauce anytime with your favorite pasta.

--- You will need this recipe to make Jack's Lasagna.

If sauce is frozen...
To eat once Frozen...
Remove night before. Place in refrigerator.
When ready, place sauce in pot, heat until boil, stir.
Select type of pasta / spaghetti you like.
Add Parmesan Cheese
Serve


For you Hungry Man Types:
Ice Tea for Lunch
Cold Beer in frosty mug for Diner -or- Red Wine for diner.
Garden Side Salad on the side

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Now You're Cooking with JACK
Just Another One of Jack's Famous Recipes
Got a Question, Comment, Suggestion or would like to submit a tasty recipe meal, email me at:
jacksrecipes@yahoo.com

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2 comments:

AirmanMom said...

Jack...this recipe sounds super yummy! I'll let you know how it works out for me! Your writing style is too much fun!!!
~AM

Femin Susan said...

Its very yummy. thanks for sharing.......