Bolognese for a Winter’s Day
Since it looks like we finally have our first good snow of the year, and many of you are snowed in, how about a classic comfort food recipe today? Bolognese Sauce is a classic, Italian meat sauce. Everyone makes it differently, it’s just “one of those things”. A little disclaimer: If I’m posting one of my recipes, I don’t measure stuff 🤷🏻♀️, so I will just post pictures. This is one of mine:
- Ground Beef (you can add a little ground pork for some more fat if you like)
- About a cup of whole milk
- About a cup of dry white wine
- Chopped carrot, onion and celery (the holy trinity)
- Fresh garlic
- 2 large cans tomatoes
- Extra virgin olive oil
- Parmigiana Cheese (a wedge is best, but shaker cheese will do in a pinch)
- Fresh Basil
Heat up olive oil in a soup pot. Drop in carrots, celery, onion, and garlic. Sauté on med to low heat until onions are clear, and vegetables are fragrant. Add some salt and pepper (remember not to add too much, you can always correct it later if you need more, but you can’t take any away if you add too much)
NOTE: That cube of green that you see is frozen garlic scapes that I harvested this past Summer (more about them in June)
Add ground meat, and sauté with vegetables
Brown up ground meat with vegetables, when meat is mostly brown, add milk and nutmeg.
Simmer milk until almost evaporated, and add dry white wine. Simmer again until wine is almost evaporated.
NOTE: My Italian Grandparents always said to get different brands of tomatoes and use several different cans to make sauce. Just in case you “get a can that isn’t so great”. And, of course, “Tomatoes from Italy are the best”. If you can get to Louie’s Deli in Clarence, they have San Mariano tomatoes which are really the proper ones to use.
While that is all simmering down, open your tomatoes, put them in a bowl and smash them up with your hands (obviously wash your hands first). Watch what you are doing because they will shoot juice out at you and all over your kitchen!
Add tomatoes to meat and vegetables stir and bring to a simmer. Simmer uncovered for a few hours at the least. Keep checking it to make sure it doesn’t dry out! If it gets a bit dry, just add a bit of water.
At the end, the fat should be on the top of the sauce, and it is ready to serve! Just cook up your favorite macaroni, al dente, of course, and Buon Appitito!!