BOLOGNESE

Bolognese is kind of the ultimate meat sauce. A meat-based sauce with hints of tomato. And even though I have made this most rustic of Italian dishes many times, I still like to tweak it a little from time to time. Not too much…just a little.

I served it tonight over Rotini because I didn’t have any Fusilli. But it worked just fine…and so easy to heat this way.

If you want to make a traditional Bolognese properly, just plan on a few hours. The prep is easy, the cook is about 3-4 hours.

Ingredients:

• 1 1/2 pounds of lean ground beef (I used 85/15)

• 1/2 pound Italian sausage (I used 2 links and removed th casing)

• 2 large carrots, peeled, rough chop

• 2 large celery ribs, rough chop

• 1 medium yellow onion, peeled, rough chop

• 3 medium garlic cloves, peeled, smashed

• 2-3 tbsp olive oil

• Kosher salt and black pepper

• 1/4 tsp red pepper flakes

• 1 small can (6 ounces) tomato paste

• A few sprigs of fresh thyme, tied with kitchen twine

• 1/2 bottle of dry red wine (I used Cabernet)

• 1 cup of V8 juice

• 1 cup water

• 1 tsp chicken base

• 1/4 cup grated parmesan

• 1/4 cup cream

• 1/4 cup grated parmesan

Directions:

• Process the vegetables in a food processor. Place them in the processor one vegetable at a time. Pulse each one until you get a small mince, not puréed. Put the onions and garlic in at the same time.

• Heat a large heavy bottom pan over medium heat. Add the olive oil then dump in the minced vegetables. Cook, stirring, for about 10 minutes so they release most of their liquid.

• Place the ground beef and Italian sausage in the pan. Chop and stir for about 10 minutes until most of the liquid has cooked off. Season with salt and pepper.

• Add the tomato paste and stir in. Cook for about 10 minutes, stirring occasionally. You might turn down the heat a bit so the tomato paste doesn’t burn.

• Add the 1/2 bottle of red wine and simmer until reduce by about half. Add the V8, water, the herbs, and the chicken base. Cook and stir until well combined. Lower the heat to a simmer and cook for about 3-4 hours, adding more liquid if if gets too dry too soon. Add the cream and the parmesan and heat through for another 20 minutes or so.

• Taste and season with more salt and pepper if necessary.

• Serve over your favorite pasta. Garnish with chopped parsley and grated parmesan.

Chef’s note:

One of the best techniques to serve is to place a few ladles of bolognese in a large skillet, then add the al dente pasta plus 1/2 cup or so of pasta water. Simmer it little to finish the pasta. Ladle into a pasta bowl and hit it with more Bolognese.