Bolognese Sauce -
|For Bariatric Friendly serve with Banza Chickpea pasta approx 1 oz = 25 Rotini.|
|Stuff Mushroom with Bolognese sauce|
CHOPMEAT:3 packages of Ground Beef, Pork and Veal for meatloaf. 6 + pounds
Tomato Puree:Suzy Bell or Tutto Russo 6 - 28 oz cans (large cans)
1 cup Olive Oil
1/4 cup chopped Garlic
1 Medium chopped Onions
1/2 tsp of black pepper, 1 TBS Salt, Garlic Powder and 2 Tbs sugar, 1/4 cup chopped Basil
2 Cups Water
2 cups finely chopped Celery
2 cups finely chopped Carrots
1 1/2 quarts of Heavy Cream
1 package of Frozen Sweet Green Peas or 2 cans
1 1/2 cup grated cheese
Use 2 Cups water only to rinse out cans and place the sauce left in cans in pot.
Stir in Heavy cream 1 1/2 containers . Color will become a peach color. Cook until 1st boil and then for another 10 minutes on medium. Stir frequently.
Cook on Medium high until 1st boil then lower to medium Stir Frequently- add Sweet Green Peas and cook for additional 10 - 15 minutes. Take off of hot stove surface and add 1 - 1/2 cups of grated cheese.
Can be Frozen in plastic containers for 6 months.
Makes approx. 15 - 16 oz containers.
Reheat: You can also after defrosting the Bolognese sauce place in frying pan
add cooked pasta and saute, mixing constantly for 2 minutes.