My Recipe Box - Bolognaise Sauce

I was searching for my spaghetti sauce recipe which I had assumed I had already posted on my blog.
I panicked when I couldn't find it, pulled out my old external hard drive and found the scanned copy there.


I've had this recipe since 1999!

It's been modified by me over the years so I added my changes.

INGREDIENTS

1 Onion
1 3 lb Very finely ground veal ( I've also used beef)
1 small can tomato paste
Salt and pepper
Whole Garlic cloves your preference
Bay Leaves
Dried Oregano
Thyme
Rosemary
1 tsp. Tomato sauce; homemade if possible - I use Mutti
1 28 oz can Italian plum tomatoes or regular crushed tomatoes
5 s Fresh basil leaves (to 10) optional
Good-quality olive oil; to coat bottom of pan

DIRECTIONS

Warm olive oil in a heavy pan
Add chopped onion and cook slowly until it is translucent and becoming golden in colour
Add chopped garlic
Add herbs
Cook for a few moments on a low temperature
Add ground veal/beef, stirring and breaking it up as it browns
Stir in the tomato paste to bind the meat and sauté well
Add canned tomatoes 
If unsalted, add a pinch of salt
Season -- add freshly ground pepper to taste
Add a generous pinch of dried oregano -- which has a more intense flavour and aroma than fresh
Add fresh basil leaves -- never chop the basil because it will bruise and discolour -- tear the leaves instead OPTIONAL
Simmer the sauce on low heat for a minimum of 1 to 1 1/2 hours, stirring occasionally
Serve with cooked pasta.

NOTES

Adding parmesan rinds is a great way to flavour your sauce instead of throwing it out!

You can add finely chopped carrots and celery for added nutrition.