Bologanaise
A rich and hearty tomato sauce to go with pasta and meats
- 1 Large carrot, finely diced
- 1 Onion, finely diced
- 2 Celery stalks, finely diced
- 2 tbspn Butter
- 2 tbsn Olive Oil
- 1 tspn Thyme
- 1 tspn Basil
- 1 tbsn Dried parsley
- 1 tbspn Garlic, diced
- 1 dash Hot Sauce
- 1 ounce Brandy
- 1 can Diced Tomatoes
- 1 tbspn Tomato Paste
- Salt and Pepper to taste
- 1-2 tbsn Water
Saute the diced vegetables in butter and olive oil for five minutes. Add the spices and continue the sautee. Deglase with brandy. Add can of tomatoes and paste and bring to a boil. Place into an oven-safe lidded dish and bake at 275 degrees for 1 to 2 hours. Add an additional tablespoons of water to keep from dying out. Serve over pasta.
Optional Meat: When adding the dish to the oven, you can add browned minced meat, diced chicken or pork, or even shrimp.
Optional Creamy: You can also add a tablspoon of heavy cream and parmesan before serving to make a creamy bologanaise.