There is a pot of bolognese on the stove right now and it smells incredible. Kind of an odd thing to cook in the middle of a hot summer on Fire Island, but the guys who run the Pine's liquor store request it every time I am here. They are so generous and are always tasting new wines with me so I of course oblige. A bunch of friends are coming over tomorrow as well so I made extra. Tomorrow night will be pasta night.
My recipe differs from that of my brother, he uses veal, sirloin and ground beef and I only use veal in mine. I always add carrots and he only adds them sometimes. His version is good and so is this one. The recipe makes quite a bit so if you want to cut it in half feel free.
- 2 lbs of ground veal
- Extra virgin olive oil
- 4 cloves of garlic, minced
- 1 medium sweet onion, diced
- 2 large carrots, peeled and diced
- 2 28 oz. cans of diced tomatoes
- 1 15 oz. can of tomato sauce
- handful of chopped fresh parsley
- 2 tbsp each of fresh sage and rosemary, chopped
- Kosher salt and freshly ground black pepper to taste
In one pan beginning browning the veal over medium heat. In a separate sauce pan cover the bottom with the olive oil and saute the garlic over medium heat being careful not to brown (about a minute or so). Add the onions and continue to cook until translucent. Place the carrots in the pan and cook until al dente. Once the meat is brown transfer to the sauce pan and stir well being sure to incorporate all of the ingredients. Add your tomatoes, both diced and sauce and stir well. Turn on very low heat and let simmer for about two hours.
Before you taste chop the herbs, add them to the sauce and mix well. Let it cook for another few minutes to incorporate the flavor from the herbs. Taste a spoonful and add salt and pepper to taste.
Transfer what you do not need into some Tupperware and freeze.
I always add a little freshly grated Parmeggiano Reggiano cheese to my sauce before serving to guests.
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