BBQ-Review.com

[SoEzzy]

I had a couple of pounds of burger in the freezer that I smoked in November, they went on the smoker with some apple and oak pellets, and as they started out only an inch and a quarter thick the smoke ring took up most of the outer third top, bottom and side of the meat.

I fried it up today in the big cast iron frying pan, and made up some Bolognese sauce from an old family recipe.

Ingredients: -

2lbs 83% burger previously smoked to 155°
8 cans Tomato Sauce (Hunts) 15 Oz / can
3 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
½ teaspoon Dried Mint
6 – 7 Dried Rosemary leaves crumbled.
3 teaspoons Dried Parsley
1 teaspoon Granulated Garlic
1 teaspoon Powdered Onion
1½ teaspoons Dried Chives
1½ teaspoons Dried Sweet Basil
1 teaspoon Dried Oregano
½ teaspoon Cayenne Pepper
½ teaspoon Paprika
½ teaspoon Fresh Ground Black Pepper

Fry the burger in a little EVOO browning it to taste, and allowing it to crumble into smaller lumps.

In a large saucepan put the tomato sauce from 8 cans, add the other ingredients to the tomato sauce and stir well. Simmer the sauce for 1 hour stirring occasionally.

Any time after the first half hour you can drain the burger and add it to the sauce to take in some of the other flavors. Just before serving add some fresh Parsley and a little sour cream to each bowl.

I like to serve Parmigiano Reggiano French Bread with this, slice French bread on the diagonal, drizzle EVOO over the top, a sprinkle of garlic then a sprinkle of Parmigiano Reggiano to cover. Brown the bread and melt the cheese under the broiler, serve while still warm.

This is dinner tonight so I thought I would put it out here for the rest of you to taste with your imaginations.