Beautiful Bolognese

Last evening (in the name of carb loading – and a massive craving) I made a classic bolognese in the 92 degree heat.  Simmering sauce for two hours in an old house with suboptimal air conditioning may seem like a questionable choice, but I was determined.

Sauteing onions and garlic.  Best.  Smell.  Ever.

Softening the small-diced carrots and celery.

I need to mention the spoon.  It belonged to my Grandmother Porter who I was forever shadowing in the kitchen growing up, so it holds great meaning.  I use it for everything.

Equal parts ground veal and ground beef.

Simmering away with the tomatoes, wine, parsley, and basil.  This is exactly why I bought the big cast iron pot!

My favorite part  – the cream mixed in at the end.

Basil and parmesan at the ready.

I definitely ate more than my fair share and am fairly certain I’ll be full until Sunday.  Mission accomplished!

Classic Bolognese
(serves 8 generously)

  • 1/2 C olive oil
  • 2 small onions, small diced
  • 4 garlic cloves, minced
  • 3 carrots, peeled and small diced
  • 3 celery stalks, small diced
  • 1 lb ground veal
  • 1 lb ground beef
  • 1/2 C parsley, chopped
  • 1/2 C basil, chopped (plus more for topping)
  • 1 tablespoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste
  • 2 C wine – dry white OR red
  • 2 28-ounce cans diced tomatoes
  • 4 tablespoons tomato paste
  • 1/2 cup heavy cream
  • 1 C grated parmesan, 1/4 C reserved for topping
  1. saute the onions and garlic over medium until almost translucent
  2. add carrots and celery, cook until softened, about 10 minutes
  3. turn heat to medium-high and add ground veal and beef, breaking up with a wooden spoon and cooking until it is no longer pink
  4. add salt, pepper, red pepper flakes, and dried oregano, stirring to incorporate
  5. add tomatoes, tomato paste, wine, parsley and basil and bring to a boil
  6. reduce heat to low and simmer until it thickens (the time depends on how patient you are, but the longer the better)
  7. when sauce is thickened to your liking, stir in the cream and simmer for 15 more minutes
  8. turn off heat and stir in 3/4 cup parmesan
  9. cook and drain your favorite pasta and return to pasta pot
  10. ladle sauce into pasta and stir to combine
  11. plate with generous amounts of grated parmesan and chopped basil

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