bolognese sauce

my italian half has taken over and it won’t be satisfied until i feed it a slow simmered bolognese sauce. my version allows you to go about your day, free as a bird, because you won’t be standing over a simmering pot for hours. you know that dutch oven that’s been sitting in your cabinet for years? you know the one, it’s fancy and french (le creuset anyone?) and comes in the most amazing colors and you never use it. well dust it off and put it to work. we have meat sauce to make…

bolognese sauce

makes 8 servings
1/4 cup olive oil
2 lbs pork shoulder, cut into 2 inch cubes (ask your butcher if he has country spareribs)
2 celery stalks
2 large carrots
1 onion
8 cloves garlic, minced
1 tablespoon dried basil
1 tablespoon dried oregano
1 cup red wine (if you wouldn’t drink it, don’t put it in your sauce)
28 oz can whole plum tomatoes (put them in a bowl and squish them by hand)
6 oz can tomato paste
salt and pepper
preheat oven to 250 degrees.
grind the cubed pork in a food processor. in a large dutch oven, or other oven-safe pot, heat the olive oil and saute the ground pork until browned. use your food processor again to chop up the celery, carrots and onions. add the vegetables to the browned pork, season well with salt and pepper, and cook on med/high heat until softened. this will take about 10 minutes. add the garlic, basil and oregano and cook for another 5 minutes. add the red wine and cook until all the liquid has evaporated. add the squished tomatoes and tomato paste and stir until well combined.
cover your pot and put it in the oven. i like to let mine simmer away in the oven for at least 4 hours. the longer the better! once the sauce has been simmered, check for seasoning and add more salt and pepper, if necessary.
i serve my bolognese over pappardelle noodles, but you can use whatever pasta you like. the sauce tastes even better the next day, so plan to willingly eat leftovers! your leftover bolognese also makes a great pizza sauce or serve it next to creamy polenta. mangia!
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About jentarantino

i went to culinary school back in the mid 90's where i soon discovered that most of my favorite things to eat begin with celery, carrots and onions; or at the very least, one of the three. i cooked professionally for a very short time, but never stopped being a "home cook". i used the skills i acquired in school to teach myself to bake and kept up on food trends by becoming addicted to cooking shows and food magazines. i will eventually open my own soup shop, but until that happens, this blog will be my culinary outlet. i hope it inspires you to... stand lovingly over a simmering pot, wait anxiously for rising bread dough, frost cupcakes with care, marinate, brine, and most importantly... make it yourself!
This entry was posted in meat dishes, Pasta. Bookmark the permalink.

3 Responses to bolognese sauce

  1. seattlehog says:

    when was i not invited over for this one?

  2. trish says:

    this is such perfect timing, i *just* bought a huge pack of country spareribs. i can’t wait to try this!

  3. Erik Blood says:

    Wow. I love this recipe. Almost as good as mine. 😉

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