Silver Palate Bolognese Sauce Food

PASTA SAUCE RAPHAEL FROM THE SILVER PALATE

Steps:

• Drain the artichoke hearts into a bowl, retaining the marinade liquid.
• Heat the olive oil in a medium saucepan. Add the onions, garlic, oregano, basil, black pepper, salt, red pepper flakes, and reserved artichoke marinade liquid. Saute over medium-low heat until the onions and garlic are soft and translucent, about 8-10 minutes.
• Add the tomatoes and simmer for about 20 minutes. While the sauce is simmering, make your pasta (I used linguini).
• Add the artichoke hearts, Parmesan, and parsley and about 1/4 cup of water. Stir and simmer another 5 minutes. If you want it thinner, add a little more water and simmer awhile longer. Serve immediately over pasta.

SILVER PALATE BOLOGNESE SAUCE

Steps:

• 1. Cut the sausage into 1/2 inch cubes and brown in a heavy skillet over medium heat. Drain and set aside. ( I cut the sausages in 2 inch long pieces.) 2. Brown the ground beef in the same skillet over medium heat. Drain and set aside. 3. Melt the butter in a large saucepan over medium heat. Add the onion, green pepper, and celery and saute until limp, about 5 minutes. (I use olive oil.) 4. Stir in the sausage, beef, tomatoes with liquid, bay leaf, oregano, basil, salt and pepper. Simmer covered for 30 minutes to 40 minutes. Stir in the wine, tomato paste and cinnamon (OR nutmeg) and simmer covered for 15 minutes. 5. Let stand at least 30 minutes before serving but preferably overnight. Reheat before serving.

BOLOGNESE SAUCE FROM THE SILVER PALATE

Steps:

• Cut the sausage into 1/2 inch cubes and brown with the ground beef in the same skillet over medium heat. Drain and set aside. Over medium heat, saute the onion, garlic, green pepper, and celery until limp, about 5 minutes. Stir in the sausage, beef, tomatoes, bay leaf, oregano, basil, salt and pepper. Simmer covered for 30 minutes to 40 minutes. Stir in the wine, tomato paste and cinnamon (or nutmeg) and simmer covered for 15 minutes. Let stand at least 30 minutes before serving but preferably overnight. Reheat before serving.