It’s time for another installment of “Brown Paper Packages”. Today’s favorite is a recipe. For the… best. spaghetti. bolognese. ever. Seriously, it starts with bacon, then a little later you add sausage and then, just when you think it couldn’t get any better, it calls for red wine. AND cream. It’s the kind of good we South Carolinians refer to as “smack your mama good”. Sorry, Mama.
I am aware that I have used that very picture in a prior post. It’s just that it’s the only visual I have. I briefly considered taking a picture of me eating the sauce, I get it all over my face too, except no one wants to see that. Cute when your one and a half. Not 26.
And, just in case anyone is reading this, going “I don’t care for spaghetti”, first I’m impressed that you’ve stayed with me this long and second, MAKE IT ANYWAY. My husband HATES spaghetti. But, when I make this stuff, he turns that frown upside down. I eat it without noodles it’s that good. Alright, I’ve gotten all worked up. Here’s the recipe already.
Ridonkulously Good Bolognese.
*Taken from the Food Network site. I did, however, change the name.
- 1 tablespoon olive oil
- 4 ounces bacon or pancetta, diced
- 1 1/2 cups chopped yellow onions
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pound ground beef or ground veal
- 1/2 pound pork sausage, removed from the casings, or ground pork
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 (14 1/2-ounce) cans crushed tomatoes and their juice
- 1 (14 1/2-ounce) can tomato sauce
- 1 cup beef or chicken stock or broth
- 2 teaspoons sugar
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 3 tablespoons chopped fresh parsley leaves
- 1 pound spaghetti
- 1 cup freshly grated Parmesan
In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
Serve with a tiny bit of spaghetti, just enough to hold the sauce together to get into your drooling mouth. Enjoy. And smack anyone who tries to take it from you. Also, this is a good thing to have on the stove if people stop by your house that you want to impress. It makes your whole house smell like Paula Deen has been hacking and frying in your kitch.