jmhwdca Vodka Bolognese Sauce


3- Cloves garlic
3- Cans Tomatoes Plum or Puree (Italian peeled from Italy or good plum peeled tomatoes)
1 Can Tomato Paste
6 -table spoons olive oil
2-oz. sweet basil
Dash red pepper
1-teaspoon sugar (or to taste)
¾ cup Italian cheese [Romano]
1-Cup Heavy Cream or Half and Half
¾ Cup Vodka
½ Teaspoon Sugar

Meat Balls:

1 lb. Ground Chuck
2 cloves garlic (Chopped fine)
1- cup of Italian seasoned breadcrumbs
¼ cup Italian cheese [Romano]
2 eggs
1 teaspoon Parsley (chopped)
1/2 Cup Italian grated cheese [Romano]
1/8-teaspoon black Pepper
2 teaspoons Milk
3 links Italian Sausages (Skinned) sweet or hot

Mix Chuck, Sausages, and other ingredients for meat balls well with hands, mix well: bake meatballs at 400d until done or about (150 internal temp.) set aside and cool, then break up meatballs with potato masher, set aside

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Chop garlic fine, & Sweet Basil, set aside. Break up and clean Tomatoes with hands into bowl or use Puree, set aside. In large fry pan or pot heat oil add Garlic cook until brown “DON’T BURN.” Add, tomatoes, and bring slow to slow boil. Add paste fill paste can with water and add, add sugar ½ teaspoon sugar, 1/8 of the Basil and Red pepper Cook for ½ hour, turn down to simmer. Add in Cheese, Mix well Add Cream Mix well Add Vodka burn off alcohol, add meat to sauce and Mix well. Then cook (low heat) for 60 min. Cook pasta. Shut off Sauce add rest of chopped basil mix in add sauce to pasts and serve

Notes:

1- if using Puree only use 2 or 3 cans and add 1 can of water pr can of Puree
2- you may have to add a little more sugar just enough to get the acidy from the sauce or to taste

3- Recipe can be doubled.

Enjoy