• Katherine Arthurs

My Classic Bologense

Sometimes, I just want a huge bowl of pasta. Don't you?

I feel like this bowl, just gives you a great big hug!

The combination of pork + beef is perfection - along with milk, wine + tomatoes....oh + slow + low simmering, creates a really good sauce.

I love adding in the rind to Parmesan cheese - it's adds so much flavor - that salt + cream!

Processing the vegetables in a food processor, really makes all the difference. They blend in so well with the ground beef + really make it a tender sauce. Cooking it for 2 hours helps too!

Don't worry if you don't have 2 hours. Cook for at least 30 minutes.

My Classic Bologense

1 cup onion

1 cup celery (about 4 stalks)

1 cup carrot (about 3 carrots)

1 tablespoon olive oil

2 tablespoons butter

1 lb ground beef (I used Five Marys)

1/2 lb ground pork

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 heaping tablespoon tomato paste

2 bay leaves

2 garlic cloves, minced

1 teaspoon dried oregano

1/2 cup whole milk

1 cup dry white wine

1 ½ cups canned imported Italian plum tomatoes, crushed

2 inch rind of Parmesan cheese

Using a food processor, process the onion, celery + carrots together until they are in tiny pieces. Pulse + using a rubber spatula, scrap the sides down to pulse a couple more times.

Using a large heavy duty pot (like a dutch oven with a lid), heat the oil + butter over medium heat. Once melted, add in the beef, pork + onion, celery + carrot mixture. Using a wooden spoon, mix around + chop up while it cooks.

Cook until the meat is fully cooked. Add in the salt, pepper, tomato paste, bay leaves + garlic. Stir to combine + cook for 1 minute.

Add in the oregano, milk, wine, tomatoes + cheese rind. Stir everything together + bring to a simmer. Once bubbles form on the sides of the pot, turn the heat to low. Cover while leaving a 1- 2 inch crack on the top of the pot.

Simmer for 1.5 - 2 hours. Stir occasionally + check for liquid level. At the 1 hour mark, I added in 1 cup of water + stirred it well.

Remove the bay leaves + Parmesan rind.

Serve over buttered pasta with extra Parmesan cheese.

Freeze any leftovers in an airtight container for 1-2 months.