I hope everyone had a great weekend! We had an awesome lazy Father’s Day at home, playing outside and spending time together. Then, my boys played video games, and I went between helping Madelyn with her Kindergarten project that we put off way too long and making an epic feast for everyone. It was a really great day!
Bolognese sauce is, in my official opinion, worth every ounce of time and effort it takes to make it. It is worth going to the store to ask for 6 slices of pancetta, and getting a funny look from the deli clerk. It is worth all of it.
There are probably 800 zillion variations of bolognese sauce out there, since it was first introduced in the late 18th century. I wanted to title mine as “authentic” bolognese sauce, but when I googled it to see if I was right, I couldn’t get a straight answer. So I couldn’t tell you if it is or not.
I did google the best red wine to use, and the results told me that Chianti was it, so off to the liquor store I went to stock up on more liquor that I would pretty much only use for cooking. That’s what I spend the majority of my money on at a liquor store, stuff to cook with. Does anyone else hear Hannibal Lector in their head … “I ate his liver with some fava beans, and a nice Chianti” when the word Chianti is mentioned?
No, that’s just me, hey?
This bolognese sauce was an absolute hit. My family couldn’t stop raving about it, and that made the 4+ hours of cooking time worth it. I cooked mine on the stove, because I don’t use my slow cooker often. Call me crazy, but I may be one of the few people in the world who isn’t a huge fan of slow-cooker meals (I do have a few recipes that I use it for, but never for roasts or large cuts of meat).
One thing I cannot stress enough. You need to chop all of your veggies to around the same size, so that they cook at the same time … and well, it looks nicer.
I didn’t stray too much from the recipe I found, except adding a tablespoon of tomato paste to thicken it up just a touch. I’ve added this recipe to my camping meal plan, and plan on making a double batch and freezing half for a night when I want spaghetti, but don’t have the time to be close to the stove for that long.
Recipe inspired by an article found on telegraph.co.uk