Thanks, G. I think a Bolognese is the easiest to make because once it's assembled it just simmers. I like to make it in a crockpot and it just does it's 'thing'. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />
Bolognese Sauce, (Sugo Alla Bolognese) Ingredients:6 to 8 ounces (150-200 g) ground beef - it shouldn't be too lean, or the sauce will be dry
2 ounces (50 g) pancetta, minced (optional; if you omit it increase the beef)
2 tablespoons olive oil
A quarter of a medium-sized onion, minced
A half a carrot, minced
A six-inch stalk of celery, minced
1/2 cup dry red wine
3/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1/2 cup water
Beef broth (If you don't have any, dissolve half a bouillon cube in a cup of boiling water)
A pinch of salt
A pound (500 g) of pasta.
Grated Parmigiano.
Preparation:If you omit the pancetta you will want the full 8 ounces of meat.
If you are using it, mince it and the vegetables, and sauté them in a casserole or Dutch oven with the oil. When the onion is golden, add the ground meat and continue cooking till it's browned. (At this point you can put it in the slowcooker and add all the ingredients.) Stir in the wine and let the sauce simmer till the wine has evaporated, then add the tomatoes, a ladle of broth, and check the seasoning. Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sauce looks like it's drying out.
The sauce will improve steadily as it cooks, and if you have the time simmer it longer - as long as six hours, adding boiling water or broth as necessary. When it is done it should be rich and thick.
Buono Appetito! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> ( I think we need a wineglass emoticon! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />)
<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa
