Once again, this recipe comes to you courtesy of multi-generational living, via my daughter. During July and August she prepared this bolognese sauce whenever the tomatoes threatened to take the kitchen hostage. The wide variety of vegetables make the sauce a banquet of flavors mingling together. And it’s a good way to clean out the vegetables languishing in the fridge. Just remember that the secret of good sauce is to let it simmer for several hours. So you’ll be wise to start it right after lunch. But be warned–smelling the sauce all afternoon will work up a big appetite. So make plenty!
Clean Out the Vegetable Drawer Bolognese Sauce
1 pound ground beef
1 onion, diced very fine
2 carrots, diced very fine
2 stalks celery, diced very fine
2 cloves garlic
1/2 small head of cauliflower, chopped into small pieces
4 or 5 fresh tomatoes, roughly chopped
2 tablespoons or more olive oil
2 teaspoons salt or more to taste
1/4 cup red or white wine
balsamic vinegar (optional)
In deep, heavy pot heat the olive oil over medium high heat. Sauté onions, carrots and celery until onions are translucent. While sautéing the vegetables, add the salt. Add the cauliflower, chopped into small pieces, roughly the size of cooked ground beef.
When the vegetables begin to brown, add the ground beef. Cook until the beef is browned. Add in the garlic, pressed or chopped finely. Add the tomatoes. Stir and let the mixture come to a simmer. Simmer the sauce until the tomatoes and the juice reduce and thicken, 2–3 hours.
Once reduced, add wine. Simmer for a bit and taste. Add more salt if needed. Keep in mind that favors will be stronger in the end. Let the sauce simmer and reduce for about an hour more. The end product shouldn’t be chunky but not watery, rather than saucy like marinara. The tomato and red wine should stick to the meat and vegetables much like stir fry sauce does. Taste again. The flavor should be rich and savory. If it’s a little weak ,add 1 tsp balsamic vinegar, stir and let cook for 10 more minutes. Serve over spaghetti noodles.