Chef Tossell's Fettucini Bolognaise

• 6 cloves garlic, finely chopped
• 1 medium Spanish onion, finely diced
• 3 stalks celery, finely diced
• 3 lbs (1.4 kg). ground chuck (I use round steak for lower fat)
• 4 15 oz (420 grm). cans tomato puree
• 1 6 oz (168 grm). can tomato paste
• freshly grated parmesan cheese
• freshly grated romano cheese
• 1/3 bottle cabernet sauvignon (or burgundy or bordeaux)
• 1-1/2 tsp (7 ml) course ground black pepper
• 2 bay leaves
• 1 tbsp (15 ml) thyme
• 1-1/2 tbsp (20 ml) oregano
• 1-1/2 tsp (7 ml) salt
• 2 tbsp (30 ml) sugar
• cooked spinach fettucini or other pasta

1. Evenly brown the ground chuck on high, break up in small pieces, stirring frequently.
2. Add garlic, onion, and celery, cook 10 minutes on high stirring frequently.
3. Add 2 bay leaves, 1 tbsp (15 ml).
4. thyme, 1-1/2 tbsp (20 ml).
5. oregano, 1-1/2 tsp (7 ml) course ground pepper, 1-1/2 tsp (7 ml) salt (half the amounts of herbs if using fresh which is strongly recommended).
6. Add wine and cook another 10 minutes.
7. Add 2 tbsp (30 ml).
8. each parmesan and romano stirring frequently.
9. Add tomato puree, one can at at time, stirring frequently.
10. Add tomato paste and 2 tbsp (30 ml).
11. sugar; cover and cook on low stirring frequently for 2 hours.
12. Don't stir the last 10 minutes to allow fat to rise.
13. Turn off heat, wait 5 minutes then remove fat from top (bulb type oven baster works well); remove bay leaves.
14. Serve over pasta (recommend spinach fettucini).
15. Put 1 tbsp (15 ml) oil in water, add 1 tsp (5 ml) salt, for boiling.
16. After pasta is cooked, rinse in COLD water, drain, then melt butter in pan.
17. Toss in pasta to coat and warm then sprinkle on Parmesan.
18. Put on plates and cover with Bolognaise, sprinkle on more parmesan and Romano... serve with garlic bread and caesar salad.
19. Garlic bread... depending on how much you like garlic ... chops lots...finely
20. ... stir in with butter 'til, soft, add parmesan cheese, and parsley... spread
21. on halved french baguettes cutting ruts into the bread to get the butter to
22. melt into the bread... wrap in foil and bake in oven 30 min at 350
23. caesar salad... romaine lettuce, croutons, parmesan and Caesar dressing
24. (theres a great one we get in the produce section ... refrigerated... called
25. Jesse Caesar salad dressing.... it has an arabian type picture on the label
26. with a purple background, its the only really good commercial one we've
27. found) and dont forget to finish your wine with the meal!
28. (Note from Jim Driever: I prefer to use round or chuck steak or pot roast, for low fat.
29. I really don't like dry red wine, use good quality wine, so I make a double or triple batch in a large "\CrockPot"\ and cook all day and make individual servings and freeze sauce in "\Seal-a-Meal"\ bags for fast quality meals.)

garlic, spanish onion, stalks celery, ground chuck, tomato puree, tomato paste, parmesan cheese, romano cheese, cabernet sauvignon, course ground black pepper, bay leaves, thyme, oregano, salt, sugar, pasta

Taken from online-cookbook.com/goto/cook/rpage/0001AA (may not work)