Up close and personal with bolognese…….

Yes… I know it has been almost three weeks since I have posted, but I have been traveling for work for the last two weeks. In between my two trips (Las Vegas and San Diego) I found some time to make a few dishes for my family to enjoy while I was away.  Soo.. I cooked up some bolognese,  poached salmon, qunioa burgers and roasted tomato and red pepper soup with asiago croutons. Of course all of this was not intended to be eaten together – but to last the next 4 days I would be away.

After being away for 8 days I really wanted something that screamed homemade and would be made with love…… ahhh Bolognese!

Bolongese is one of my most favorite sauces. It is so flavorful, rich and hearty. The smell is intoxicating… – the house smells so amazing when it cooks it is almost impossible not to sneak a taste on some good bread while it is cooking.  I wish you could scratch and sniff the photo above….. hmmmmm

Ingredients

• 1.25 lb ground lean beef
• .50 lb ground lean pork
• .50 lb lamb
• .50 lb diced pancetta
• 4 oz chopped onion
• 4 oz diced carrot
• 4 oz diced celery
• 36 oz peeled tomatoes pulsed in food processor (you can use canned or you can roast and peel your own)
• 10 oz red wine
• 2 cups milk (I have used regular milk and non fat milk – both work equally well.)
• 3 bay leaves
• Black pepper and salt to taste

Directions

1. In bowl mix together the ground meats and season with salt and pepper
2. Cook the pancetta in a large stainless steel saucepan over a low flame until the fat is melted.
3. Add the onion and stir until the onion is soft and translucent.
4. Add the carrot, celery and bay leaves and cook until the vegetables are soft.
5. Add the ground meats and cook on high until the meat is cooked through.
6. Add the wine and continue to cook on a high heat until all the liquid has evaporated.
7. Add tomatoes and continue cooking over a LOW flame for at least two hours. (If sauce becomes dry you can add a little bit of beef broth)
8. Add  milk little-by-little, stirring and cooking over a low heat for a further hour.
9. Season to taste serve over  Mafalde or tagliatelle pasta.