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!
(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
- saute the onions and garlic over medium until almost translucent
- add carrots and celery, cook until softened, about 10 minutes
- 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
- add salt, pepper, red pepper flakes, and dried oregano, stirring to incorporate
- add tomatoes, tomato paste, wine, parsley and basil and bring to a boil
- reduce heat to low and simmer until it thickens (the time depends on how patient you are, but the longer the better)
- when sauce is thickened to your liking, stir in the cream and simmer for 15 more minutes
- turn off heat and stir in 3/4 cup parmesan
- cook and drain your favorite pasta and return to pasta pot
- ladle sauce into pasta and stir to combine
- plate with generous amounts of grated parmesan and chopped basil