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Old 05-04-2016, 01:30 AM   #11
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I'm inspired, I have seen other recipes that call for pretty much the same ingredients, so now that I've heard from a REAL person who's done it just that way ... I have a chef-y friend who makes it this way, but I've never been able to try it, now I 'll make my own!

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Old 09-04-2017, 02:50 PM   #12
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Made this again yesterday. I added 1 tsp of dried basil and 8 oz of pureed tomatoes that I had leftover from our Amatricana earlier this week. It has all been bagged and in freezer, 1 bag with enough for ravioli, and 4 pretty much filled quart bags that will each make a meal with leftovers for lunch for 2. I think we like this batch the best so far.

I did add enough water about 30 minutes before the end of cooking time to raise the liquid level enough so that I could refrigerate overnight and remove the congealed fat instead of trying to spoin it out. I warmed it up enough to fish out the chicken to shred, then let it reduce back down to a very, very thick sauce.


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beef, chicken, italian sausage, mirepoix, recipe, turkey

Giuseppe's on 28th copycat Bolognese I came up with this using a combo of another copycat recipe I found plus watching the YouTube video of the Diners, Drive-ins and Dives episode that featured this restaurant. Made a few changes of my own and may make a few more next time, namely adding a little more rosemary and thyme, maybe even some basil. Wouldn't advise upping the red pepper flakes unless you like your sauce spicy. The other copycat recipe suggested adding a 14 oz can of diced tomatoes with juice. I didn't do that but if you want it to have more of a tomato base you might. This makes a lot, probably 6-10 servings depending on whether you have hearty or light eaters. 2-1/2 pounds g. beef 1 lb g. turkey 1-1/2 pounds Italian sausage, mixed H and M, bulk or remove from casing salt and black pepper 1/2 lb bacon, chopped 1 cup diced carrots 1 cup diced celery 1 large red onion, diced 20 garlic cloves, minced 6 oz tomato paste 3 tsp red pepper flakes 1/2 Tbsp dried thyme 1 Tbsp fresh chopped rosemary salt and pepper 2 cups ruby cabernet 2 cups water (or stock, I mixed beef and chicken) plus more liquid as needed during cooking to keep moist Parmigiano bone 1-1/2 lbs b/s chicken thighs 1 lb chicken livers, minced finely or ground Brown g. beef, g. turkey, sausage, S and P in a very large pot. Add wine and water/stock. Cook bacon in a large skillet, remove. Add carrots, celery, onion, salt and pepper, and a bit of olive oil to bacon grease and saute until almost soft, add garlic and cook for 2 minutes. Add tomato paste and cook in. Add spices and herbs and cook in. Add to meat mixture. Add parm bone. Low simmer for 1-1/2 to 2 hours. Add chicken and chicken livers, simmer for another 1-1/2 hours. Add liquid as needed during both simmers. Skim excess fat as it rises. Remove chicken, shred and return to pot. Serve with fresh tagliatelle. 3 stars 1 reviews
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