Category Archives: sauce

Bolognese Sauce

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Bolognese

On Christmas Eve, Mike made bolognese sauce.  This recipe is originally from Mike’s dad, Jim, but has become one of Mike’s speciality recipes when he has a hankering to cook. We had this for lunch on Christmas Eve and everyone enjoyed it.  Bo has deemed it the best sauce ever.  I think it helped that Daddy made it!

If you’re looking for a special pasta sauce with lots of flavor, this one is perfect.  I served it with Pioneer Woman’s Garlic Cheese Bread Sticks.  Bo and I enjoy watching Pioneer Woman’s show on Food Network and she made these in one of the episodes we watched the day before.  They were a great accompaniment!

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Serves: 6
 
Ingredients
  • ½ lb. ground beef
  • 3 Tbsp. butter
  • 3 Tbsp. olive oil
  • 1 medium white onion, pureed
  • 1 stalk of celery, pureed
  • 1 large carrot, pureed
  • ⅛ tsp. minced garlic
  • ½ cup pancetta, diced
  • ¼ lb. mild Italian sausage
  • ½ cup dry white wine
  • ½ cup whole milk
  • 28 oz. can Italian tomatoes
  • ¼ tsp. black pepper
  • dash of cloves
  • ½ cup heavy cream
  • 8 oz tomato sauce
  • salt to taste
Instructions
  1. Saute ground beef in a heavy skillet or dutch oven until color is no longer red. Remove meat, set aside, and drain fat. Saute the onion, celery, and carrot in butter and olive oil until softened (if you prefer to have minimal chunks in your sauce like my family, then puree these ingredients -- if you don't mind chunks, finely chopped is fine). Add Italian sausage, pancetta, and garlic and cook until color of the meat is no longer red. Be sure to chop up the meat as it cooks.
  2. Return beef to the pan and add white wine. Turn up the heat to high and cook until wine is cooked off. Add whole milk and continue cooking. Add chopped tomatoes, dash of cloves, black pepper, and tomatoes sauce. Slow simmer for a minimum of 2 hours.
  3. Just before serving, add heavy cream. Add salt if needed.
  4. Serve over freshly cooked pasta.

 

Jack Daniel’s Sauce

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When I was in high school and college, one of my favorite places to go out to eat was TGIFriday’s.  I loved the Jack Daniel’s sauce — especially the appetizer with chicken tenders and the grilled chicken and salmon.  Last week, I was craving it, and without a TGIFriday’s in our area, I set out to recreate the dish at home.

I threw this sauce together on a weeknight and it made for a very tasty dinner.  I baked the salmon for about 12 minutes and made the rice and vegetables in the rice cleaner so overall it was fairly painless.  This sauce packs all the flavor and must be very close to TGIFriday’s recipe.  Since only Mike and I ate the salmon, I saved the rest of the sauce glaze chicken from the grill over the weekend.  Also a hit!  Both Mike and I approve — and we didn’t offer any to the children… 😉

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Jack Daniel's Sauce
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Serves: 6
 
Ingredients
  • 1 whole finely chopped red onion
  • ½ tsp. minced garlic
  • 1 cup brown sugar
  • ½ cup teriyaki sauce
  • ¼ cup soy sauce
  • ⅓ cup white grape juice
  • ½ cup bourbon
  • ½ tsp. Tabasco
Instructions
  1. In a large saucepan, saute the onion and garlic. Add all ingredients and bring to a slow boil. Lower heat and let simmer for 20 minutes or until it begins to thicken and becomes more sauce like. Great served with grilled chicken, salmon, or steak.