We have been having huge fun taking them to the beach, the Malecon, assorted shopping trips, and of course the mandatory mother/daughter mani-pedi. (My hands have never looked so good!)
We have eaten more than our share of meals out this week, and last night, we just wanted some good old fashioned home cooked comfort food. So, after watching sunset on the roof with guests (yes, we have those too!) and family, I was super happy that I had done a bit of pre-planning and made a Bolognese Sauce ahead of time. All I had to do was cook the pasta and put Mom on garlic toast duty and we were set!
This takes a bit of pre-work, but trust me, come mealtime, you will look like a genius. Best of all is that this freezes extremely well, so you can have it on hand for whenever you happen to be short on time!
Oh, by the way, the recipe is mine, but the photos are not. Thanks to the miracle of the internet, I was able to find excellent photos of the meal I was in such a rush to get on the table forgot to photograph.
Bolognese Sauce
2 Tablespoons oil
2 tablespoons butter
2 medium onions, finely chopped
2 garlic cloves, finely chopped
2 carrots, finely diced
2 celery stalks, thinly sliced
3 tablespoons tomato paste
1 lb. ground pork
1 cup whole milk
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
pinch ground nutmeg
1 cup dry red wine or chicken stock
1 28 oz can tomatoes in juice
1 lb. pasta (fusilli, rotini or penne)
parmesan cheese
finely chopped parsley
Heat oil and butter in a 6 quart pot over medium high heat until foam from butter subsides.
Add onion, garlic, carrots and celery and cook, stirring for 5 minutes, until onion is translucent.
Push veggies to the side and add tomato paste to the clear spot. Cook the tomato paste, stirring, for a couple of minutes before incorporating into the vegetables in the pot.
Add the pork, and cook, stirring to break up any lumps until pork is no longer pink. About 5 minutes. Reduce heat to medium and stir in milk. Cook, stirring 10 minutes, until most of the milk has evaporated.
Add the wine and cook, stirring occasionally until all the liquid has evaporated, about 15 minutes.
Add the tomatoes and their juice, crushing the tomatoes with your hands as you put them into the pot. Stir well, reduce heat to very low, and cook, at a bare simmer for 1 1/2 hours, stirring every once in awhile to prevent sticking.
Taste for seasoning and remove from heat.
Cook pasta according to package directions, drain, plate and spoon sauce over top.
Sprinkle with grated parmesan and finely chopped parsley and serve.
NOTE, if you want to freeze this so you will look like a genius next week, let this cool and freeze for up to a month.
This recipe fed us 4 hungry people with enough left over for lunch the next day!
