Name: Bolognaise Sauce for Pasta
Ingredients: 2 tb Olive oil; 500 g Minced beef; 1 lg Onion; chopped; 2 Cloves garlic; crushed; 1 tb Flour; 1 Jar; (375 g) tomato paste; 1 c Red wine; 1 ts Beef stock powder; (or 1 cube); Chopped parsley; (as much as I can find in the garden); Freshly ground pepper; 1 Stick celery; chopped; 1 Carrot; grated; 4 Mushrooms; chopped, (up to 5); Garlic salt to taste

O sirs! There is in a crucified Jesus – something proportionate to all the straits, needs, necessities, and desires of His poor people. He is bread to nourish them, a garment to cover and adorn them, a physician to heal them, a counselor to advise them, a captain to defend them, a prince to rule them, a prophet to teach them, a priest to make atonement for them; a husband to protect them, a father to provide for them, a brother to relieve them, a foundation to support them, a head to guide them, a treasure to enrich them, a sun to enlighten them, and a fountain to cleanse them! What more can any Christian desire – to satisfy him and save him; and to make him holy and happy – in time and eternity?

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Meats			1	Servings

INGREDIENTS

2	tb	Olive oil
500	g	Minced beef
1	lg	Onion; chopped
2		Cloves garlic; crushed
1	tb	Flour
1		Jar; (375 g) tomato paste
1	c	Red wine
1	ts	Beef stock powder; (or 1 cube)
		Chopped parsley; (as much as I can find in the garden)
		Freshly ground pepper
1		Stick celery; chopped
1		Carrot; grated
4		Mushrooms; chopped, (up to 5)
		Garlic salt to taste

INSTRUCTIONS

OPTIONAL EXTRAS
Lightly brown the onion, garlic and celery in the oil, over medium heat,
add the meat and continue cooking and stirring until all the meat in
browned and crumbly looking. Add the stock powder, flour, garlic salt and
as much ground pepper as you like, stir through. Add the red wine, tomato
paste and as much water as needed to achieve the desired consistency. Add
the carrot if you want it. At this stage I turn the heat way down low, put
the lid on the pot and go away and do something else for an hour or so,
stirring the sauce occasionally on my way past. When I'm ready I add the
mushrooms and parsley, and cook for at least another 10 minutes. The sauce
is now ready to eat or freeze as required.
Notes: * I often make large batches (up to 2 kg meat) of this sauce and
freeze it in 1-meal size containers.
* When I want to "hide" lots of vegetables in this, I blend the cooked
sauce in the blender on low speed.
* This sauce is great as a pour over sauce for all types of pasta, and I
also use it in lasagne.
Posted to TNT Recipes Digest, Vol 01, Nr 927 by "Eric Wollff"
<[email protected]> on Jan 11, 1998

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