A cold winter morning yesterday, I was in the mood for some long simmering goodness on the stove. Checking my supplies and I decided on my take of a Bolognese sauce. It may not be perfectly authentic but it was darn good!
I have some pork shoulder bones with plenty of meat from sausage making this summer, vegetables- celery, carrots, garlic, onion, home canned tomatoes, also (not pictured) ground beef, a pinch of nutmeg, a little beef stock, and milk.
2 Tablespoons Olive oil
4 carrots – chopped
2 stalks of celery – chopped
2 cloves of garlic – minced
1 onion chopped
2 cups tomato sauce
2 cups canned whole tomatoes
1 cup of stock – beef or chicken or vegetable
1 lb ground beef
Pinch of nutmeg
1 cup milk
Parmesan cheese to garnish
- A little olive oil in a pot over medium high heat, season the pork bones generously with salt and pepper, and put in the pot to brown.
- While pork browns, dice the vegetables. When the pork is browned, remove from pot and add vegetables.
- Cook the vegetables until soft but not browned. Add the pork bones back to the pot. Add a cup of stock, 1 pint of tomato sauce, 1 pint of canned whole tomatoes.
- Bring to a boil, reduce heat to low cover loosely and simmer for 3 hours.
- Remove pork bones, remove meat, discarding any fat or gristle.
- Run everything through the food mill with the biggest aperture disk. Conversely, you could have run all the vegetables through the food processor to begin with, but I like using my chef knife.
- Return everything back to pot.
- Brown 1 lb of ground beef in pan. Drain and add to big pot.
- Simmer slowly for another 3 hours, stirring occasionally. Add a pinch of nutmeg and 1 cup of milk. Stir to incorporate. It has concentrated a great deal.
Go take a nap or do a chore, the stock will perfume the house nicely.
Until next time, Eat Well & Keep Digging!