Maricar’s Bolognese Recipe

Whenever we travel as a family, that is the only time we have the chance to brag about our cooking abilities.  Mom makes her famous adobo which she learned from Lola Glecy, I make my cheese concoctions, Quits makes his special adobo rice from Mom’s leftover adobo 🙂 and Maricar makes her special spaghetti bolognese sauce.

My sister makes the best homemade bolognese sauce.  It is the real thing! Not the “pinoy” sweet spaghetti sauce but the real Italian bolognese sauce.  It should be easy to make, just a matter of preparing all the ingredients and mixing everything.  

Thanks to Maricar for sharing her recipe with Heart2Heart. 

 

1/2 kilo ground beef

2 carrots- chopped

1 1/2 stalk celery- chopped

2 big onions- chopped

5 pcs. dried porcini mushroom

1 cup chicken stock

2 cans (400 gms) crushed or whole peeled tomatoes

(preferably italian)

1 1/2 tbsp tomato paste (preferably italian)

salt

pepper

 

Procedure:

1. Soak porcini mushrooms in 2 cups warm water for thirty minutes

2. In a stock pot, saute onions in olive oil and butter – medium heat only

3. Add carrots – saute till carrots are tender

4. Add celery – saute till celery is tender

5. Add ground beef – cook till light brown

6. set aside all ingredients in one side of the pan – then saute the drained porcini mushrooms

7. Add tomatoes – cook till it simmers

8.Add 1 1/2 cup of the strained water of the porcini mushroom

9. Add the chicken stock

10. Salt and pepper to taste

11. Simmer for 1 1/2 hours in low heat

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