“This is that very rich beef sauce that will turn a plate of pasta into a bit of glory!”

I first had this delicious dinner in a farm house. The matriarch of the family cooked tirelessly and did this entire dish in one day. She would jump on her four-wheeler and head out to the gardens to pick tomatoes and herbs, charging back with wild abandon.

For years I made this recipe out of memory, although I always had a copied (laminated) version of the Fresh Tomato Sauce Sicilian on hand that the recipe uses. Problem was the chef and cookbook wasn’t copied so I couldn’t remember whom to credit or research.
It has been so long since I had this recipe on hand, but I remember the cookbook mentioning “this is that very rich beef sauce that will turn a plate of pasta into a bit of glory!” and that is exactly what I wanted the evening our firemen and their spouses came to our home for dinner.
Fire House Pot Roast Bolognese (My way)

2 to 3 pound boneless beef chuck.
3-tablespoon olive oil.
Salt and pepper to taste
Season the meat with salt (or salt free product such Mrs. Dash) and pepper to taste. Brown well in a suitable size pot (Dutch oven) in olive oil after browning add the following

1 cup dry red wine (I doubled because that’s how my math when it comes to wine.)
4 to 6 cloves garlic, crushed
1 cup water or beef broth

Simmer gently, covered, for 2 hours. Turn off heat and let sit for at least two hours. Make sure there is enough liquid to keep the pan from drying out and then keep covered without peeking. Allow the meat to cool in the liquid until its cool enough to handle. Shred the meat and place in a Dutch oven along with its cooking juices.

Add enough tomato sauce to cover shredded beef and one cup broth.

Simmer the shredded beef in the tomato sauce and broth for 45 minutes, stirring often.
Then add…

2/3 cup grated Parmesan
1-cup cream (milk, or other substitute for cream.)
Simmer 15 minutes more. Salt and pepper to taste. Serve over pasta. I love Papardelle or Tagliatelle but sometimes it is hard to find but Fettuccine works too.

Grab those you love and serve with hard rolls or fresh bread to lap up the sauce, a nice Salad, and perhaps a bottle of Italian wine.

Bon Appetit and Namaste!