Decided to make bolognese, most of which will be frozen for future “I can’t be bothered to cook” days. Cobbled the recipe together from a few different sources. It is decidedly non-traditional, but tasty and simple.
- 1/4 c chopped bacon
- 4 tbsp olive oil
- 2 md onion, small dice (about 1 c)
- 2 stalks celery, small dice (about 1/2 c)
- 2 carrots, small dice (about 1 c)
- Salt and pepper
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 lb ground beef
- 1 lb ground pork
- 1 c dry white wine (or 2/3 c vermouth)
- 1 c whole milk
- 1/4 tsp nutmeg
- 2 cans whole plum (san marzano) tomatoes, crushed by hand
- 2 bay leaves
- Half and half cream
- Chopped parsley
- Crisp bacon and drain, keeping only a bit of the fat. Put it back in the pot.
- Add olive oil and saute onion, celery, carrot with salt and pepper until softened.
- Stir in tomato paste and let cook for a bit.
- Stir in garlic and let cook for a bit.
- Add ground beef and pork, breaking it up and cook through.
- Stir in white wine or vermouth and simmer until mostly dry.
- Stir in whole milk and nutmeg and simmer until mostly dry.
- Stir in tomatoes and bay leaves.
- Simmer for 3-4 hours or longer, stirring every 30 mins or so.
Freeze whatever you’re going to freeze at this point.
When ready to eat, stir in half and half cream and parsley (to taste) if you’re into that sort of thing. Top with a generous amount of parmesan.