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Bolognese Sauce

1 white onion, finely diced
1 tsp salt
canola oil
½ T Italian seasoning
½ T minced garlic
2 T tomato paste
2 ½ lbs ground beef
1 can 28 oz can of tomatoes
1 cup beef stock
1/2 tsp white sugar
1 bay leaf

In a rondeau, sauté onions with salt and canola oil until soft but with no colour. About 15 minutes. Add Italian seasoning, garlic and cook for 2 minutes. Add tomato paste and cook another 2 minutes.

Add beef and break up into small pieces. Season with S/P. Continue cooking until meat has been browned all over. Drain some of the fat, but leave enough to keep meat moist.

Add tomatoes, beef stock, sugar and bay leaves. Cook for 1 hour, or until sauce is a deep colour, thick and rich in taste. Re-season if necessary.

This recipe was created by Tracey Black, chef and co-owner of Epicuria, a retail fine food store and full service caterer located at 419 Mackay Street, Ottawa, Ontario, K1M 2C5. Telephone: 613-745-7356.

Visit Tracey Black's website Epicuria.


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