Bolognese Sauce
It’s worth the wait, as all good things are in life. Last weekend, E. said that he wanted the perfect weekend. We spent almost the whole weekend lazing on the couch, watching really bad tv, catching up on past movies, and eating and eating and eating.
Breakfasts were made up of brie omelets, sausage and bacon at noon. While lunch was eaten leisurely at 3 or 4 on the couch catching up on the latest The Glass House. After all that indulgence, dinner was still on our minds.
When Sunday rolled around, I offered to make one of E.’s favorite: bolognese. Knowing it was going to go over well, I started it around 1. The longer that it all cooks together, the better the flavors become, and the more that they develop.
Not something that you would expect to have in these hot summer days, but even though it’s worth the wait, I wouldn’t wait until it gets cool to try this recipe.
Bolognese Sauce
Ingredients
2 teaspoons of olive oil
1 large vidalia onion, diced
5 cloves Garlic, Minced
2/3 pounds of ground beef
2/3 pounds of ground pork
2/3 pounds of ground veal
2 teaspoons of dried basil
1 can (6 Ounce) of tomato paste
2 cans (28 Ounce) of crushed tomatoes
1 cup of milk (I used 1%)
salt and pepper, to taste
Instructions
Heat the olive oil in a large Dutch oven or skillet over medium heat. Add in the onions and garlic, and cook for a few minutes, until the onions are tender.
Add in the ground meats, breaking them up as they brown with a wooden spoon.
Cook for a few minutes until brown. Add in the crushed tomatoes, tomato paste and basil. Let the sauce reduce for an hour and a half over low heat.
Finally, pour in the milk, stir, and let simmer for 30 minutes to 2 hours.
Serve over pasta of your choice.
