1/4 cup olive oil
4 cloves garlic, crushed
1 medium yellow onion, finely chopped
9 cups cored, chopped very fresh tomatoes
4 28-oz cans whole tomatoes, crushed with juice
1/4 cup chopped fresh parsley
1/2 cup dry white wine
1 cup homemade chicken stock
1 tsp dried marjoram
1 tsp dried rosemary
6 tablespoons butter
Salt and freshly ground black pepper to taste (about 10 dashes each)
Heat an 8 to 10-quart heavy bottom pot and add the oil, garlic, and onion. Saute until the onion is clear. Add the remaining ingredients except butter and salt and pepper. Bring to a simmer and gently cook, uncovered 4 hours, stirring often. Stir in the butter and salt and pepper to taste.
This delicious sauce freezes well. I used almost all of it with two shredded pot roasts for our Bolognese dinner with our firemen and their wives.
Bon Appetit & Namaste!
Fire House Bolognese