Peter posted about Spaghetti Bolognese way back two years ago. Meat sauce. Yum! It is one of the best warm meals for cold weeks like the one we're having here in Calgary. Our version takes a few hours until it is ready, but the end result is worth the wait. There are four of us in our house and there is always leftover sauce. Perfect to freeze and reheat for a second meal a few weeks later.
2 packages lean ground beef
1 package of sliced mushrooms (or slice your own)
2 large cans of diced tomatoes
1 can of crushed tomatoes or 1 can of tomato paste
4 cloves garlic
1/4 cup sugar
1/4 cup heavy cream
salt and pepper to taste
1 tbsp dried Italian herbs
1 package of pasta (pref spaghetti, however the store was out of it in our favourite brand--Rizopia--and we had penne)
In a large heavy pot, coat the bottom with olive oil and set to medium heat.
Add your chopped garlic and stir just until slightly softened.
Add the ground lean beef and cook thoroughly until there is no pink left. Throw in a couple pinches of pepper and salt to taste.
Add mushrooms, and let simmer five minutes.
Add crushed tomatoes/tomato paste, and diced tomatoes, and dried herbs.
Reduce to low heat. Stir and simmer for 5 minutes.
Add red wine to suit your taste. We like a stronger flavour in our house...I use about 1/2 cup.
Stir and allow to simmer for an hour, stirring when needed. You will see the sauce thicken and reduce in the pot.
Add sugar after the first hour, stir and allow to simmer for another hour.
In the last half hour of simmering, put on your water for the pasta with a couple pinches of salt and a splash of olive oil. This is also the ideal time to prepare garlic toast as a side.
Once the water is boiling and you have added your pasta, add the cream to the meat sauce and stir.
Taste and adjust seasoning as needed. Allow to simmer until pasta is ready.
Drain pasta, serve hot with a good sprinkling of fresh parmesan.
Finish the meal with the dessert of your choosing. We had fresh poppy seed cake!