A Beef Bolognese Adventure

1-2T butter

1-2T EVOO

1 lg. onion

1 big fat carrot

¼ lg. red pepper

1½ c chopped celery

1t-1T crushed dried oregano

1t-1T Rosemary Seasoning

8oz. sliced mushrooms

2T Fig Balsamic Vinegar

1T BTB soup base

2c beef stock

28oz. stewed tomatoes

9oz. BEAUTIFUL leftover beef roast - sliced-chopped

⅓c full fat sour cream* - optional

Heat the butter to a bubbly light brown in a heavy 4 quart pot.  Add the chopped vegetables and get everything sizzling over med-high heat for a few minutes, turn down the heat, add seasonings, mushrooms, beef stock and BTB soup base.  Simmer a while and add the drained, chopped stewed tomatoes.  Reserve the juice for later.  Add the meat.

Okay, I added the juice from the tomatoes right away and as this all simmered, I thought. . .Well.  What's this?  Looks like I've made Beef Bolognese Soup!  As it simmered, uncovered, the sauce reduced a bit.  I made a little roux and stirred that in which also thickened it well.  I checked the flavor and it was more acidic than I wanted it to be.  Hmmm. . .now what.

Before Sour Cream

After the Sour Cream

Well. . .when in doubt. . .add sour cream*!! I've done that before in several sauce and muffin recipes. Although I rarely buy real half & half, or drink milk, I always have sour cream in the 'fridge. I  know it has an acidic pH, but it was just what this needed! It's been good for me so many times, as a substitution - as well as a quick fix!

So, either add the tomato juice, or. . .pour it into a little glass.  Add a squeeze of fresh lemon and drink it!  You'll love it!  Add Vodka if you're into that.  Serve this chunky, hearty meaty Bolognese over noodles or leftover mashed potatoes.  Remember - When things don't turn out as you hoped, don't give up.  Devise a Plan B, or Plan C.

Be Bold - Be Creative!  Happy Cooking! . .Lin