Main Dishes (& B'fasts)
2 Onions, medium
7 Mushrooms, large (~10oz)
1 Green peppers
1-2/3 Tbs Minced garlic
1/2 cups Olive oil
2 Tbs Butter
1/2 tsp Salt
1/2 tsp Pepper
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1 lbs Ground beef
1/2 tsp Salt
1/2 tsp Pepper
1/2 lb Italian sausage
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1 cans, 15 oz Diced tomatoes
1 cans, 15 oz Tomato sauce
2 tsp Dry oregano
2 tsp Dry basil
1 Bay leaves
1/2 tsp Dry thyme
3/4 cup Dry sherry (ideally, Sheffield Cellars Very Dry Sherry)
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1 lbs Spaghetti
1-1/3 Tbs Salt
1 cup Parmesan cheese, grated
1 Tbs Olive oil
Adapted by B. Flateland from www.cooks.com.
Sauce
Peel and chop onions, mushrooms and green pepper.
Put large skillet on burner and heat olive oil and butter on medium high setting. Add onions, garlic, mushrooms, and green pepper. Sprinkle salt and pepper over vegetables. Fry for 5 minutes uncovered or until onions turn clear and garlic starts to smell strong; stir several times. Pour all ingredients into a bowl and reserve for later.
Return skillet to heat and add ground beef. Sprinkle with salt and pepper. Add Italian sausage. Fry until browned and break apart into small clumps.
Return fried vegetables to the skillet. Add diced tomatoes. Add tomato sauce, oregano, basil, bay leaf, thyme, nutmeg, and dry sherry. Mix ingredients well.
Cover skillet (or leave uncovered for a thicker, richer sauce) and turn heat down to simmer. Simmer for 30 minutes or simmer longer for a thicker, richer sauce.
Pasta
Bring a large saucepan of salted water (2 quarts, 4 tsp. salt or to taste) to a boil. Add spaghetti, a little at a time. Stir and add extra virgin olive oil to avoid sticking. Cook for 10 minutes (12-13 min. at high altitude) or until just cooked through (no hard white center).
Drain and run cool water through spaghetti. Transfer to a bowl and add a tablespoon of extra virgin olive oil. Mix well.
Remove sauce from stove and pour into a bowl. Sprinkled with parmesan cheese to taste. Spaghetti bolognese is now ready to serve.