This is a family favorite that I’ve brought into my home courtesy of my grandmother Audrey Dempsey. Where she got it from we don’t quite know, but I like to think that some Italian friend secretly passed it on to her straight from her vault of authentic family recipes. What makes this recipe so special is that it is a true Bolognese sauce that has a deep and rich beef flavor. You’ll see that there is only very little tomato in the sauce. Leave it to simmer on the stove to really build its deep flavors.
For the paste:
1 green pepper
2 cloves of garlic
1 stalk of celery
1 large carrot, peeled
For the sauce:
1 Tablespoon of extra virgin olive oil
1lb of ground sirloin
1 8oz can of tomato sauce
4 bouillon cubes
1/2 cup red wine
1. Chop all vegetables and add to the food processor. Process all of the vegetables until they have formed a paste.
2. Over medium-high heat, add 1 tablespoon of extra virgin olive oil. Saute vegetable paste until cooked through. Approximately 10 minutes.
3. Add sirloin. Use the back of your spatula to break up the sirloin. Cook through until there is no more pink. Approximately 10 minutes. Meanwhile dissolve the bouillon cubes in water (according to package directions).
4. Add tomato sauce, bouillon cubes, and red wine. Bring to a boil and then let it simmer for about 15 minutes. Season with salt and pepper.
Serve over spaghetti with freshly grated Parmesean cheese.