This recipe is packed with vegetables and is warm and comforting on a winter day. I modeled this recipe after the bolognese we ate on a ski trip to Austria when I was 12. There are some flavors you just never forget! There is not much better than sitting on a sunny deck eating a steaming bowl of fresh pasta after a morning skiing in the dense powder of the alps. I often make this for company or just a chilly Sunday night, the sauce is even better the second day as leftovers! What you'll need:Start by cleaning and rough chopping your celery and onions. Add them to your food processor and pulse until you get a nice fine dice. Set aside either in a bowl or you can start them sautéing in a nice large stew pot with a little olive oil, salt and pepper. Next peel your carrots and get those into the food processor and diced as well. Add the carrots into the sautéing mix. Once the veggies are soft, add one cup white wine (I use Chardonnay for the deeper flavor, I have used Pinot Grigio before too but if it's too light it doesn't add enough flavor) for every lb of ground beef you are using. I usually do 2lbs meet and about half a bottle of wine. The alcohol cooks off and the wine adds a great deal to the depth of flavor (in other words I don't recommend you skip the wine). Make sure you use a wine you like to drink since the flavor will be concentrated in your sauce. Add in your garlic here too. Be sure you use your wooden spoon to scrape all the brown bits from the sautéing veggies into the wine and the beginnings of your sauce. That is all important flavor! After all the alcohol has cooked off (i.e. It no longer smells like booze) you can add in your meat. I use ground venison but you can use ground beef, turkey or a mix of pork and beef or turkey. I don't recommend using all pork, it would be too fatty. Once the meat is browned add in your small can of tomato paste. And a nice palm full of Italian seasoning. Check your salt and pepper here too and adjust if you need more. The final step is to add in some whole milk. Maybe about a cup to cup and a half. I recommend stirring in about a cup and checking to see how thick it is. You can always add in more. Let it bubble on low with the cover on (so it doesn't thicken too much) until your noodles are ready. The longer it goes the better the flavors so have a glass of wine, there's no rush! Serve over hot lightly buttered noodles with LOTS of fresh Parmesan cheese. The cheese is an important flavor to this dish. Like the wine, it won't taste right if you skip it. Sometimes I will grate it right into the sauce to ensure we get enough in there and then garnish with more on top. Enjoy!!
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10/15/2020 01:05:18 pm
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Author: KellyI love to cook and care for the people I love! Categories
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