What’s better than a bowl of pasta with a rich, unctuous, makes you go ummmmmm sauce? That’s exactly what you get with a Bolognese sauce. The centerpiece of this sauce is the meat, lots of meat with a few vegetables thrown in for good measure and not much tomato sauce. I think in large measure the rich unctuousness of the sauce comes from starting off with a quarter cup of olive oil. That builds the flavors as each is added. This will serve 6-8 people easily. Serve over whatever kind of pasta your family prefers but a larger pasta, i.e., spaghetti rather than linguini, will hold the sauce better.
In a large stew pot, heat:
1/4 cup olive oil
Over medium high heat. Add:
1 medium onion, chopped
1 large or 2 medium celery stalks, chopped
1 large or 3/4 cup of carrot, chopped
2 teaspoons minced garlic
Reduce heat to medium and cook about 5 minutes until vegetables begin to soften. Remove from heat. In a large skillet with high sides, heat over medium high heat:
2 tablespoons olive oil
1 pound ground turkey
1 pound ground pork
Salt and pepper to taste
Sauté stirring frequently to break up the ground meat until there’s no pink left and any juices have steamed away. Add to the vegetables along with:
28 ounce can of crushed tomatoes
If you choose, like I did, to use dried herbs add them now with the tomato. If you choose to use fresh herbs, add them about 15 minutes before the sauce is ready.
2 tablespoons dried parsley flakes (or 1/4 cup fresh parsley chopped)
1 1/2 tablespoon dried basil (or 8-10 basil leaves chopped)
Stir to combine all ingredients, reduce heat to low simmer, partially cover (in other words leave the lid at an angle so that steam escapes), and cook for at least one hour. I actually left my sauce to cook for almost 2 hours which helps the vegetables break down and integrate into the sauce.
Before serving, stir in 1/4 cup grated cheese*
TIP: I did add 6 ounces of shitake mushrooms, just because I had them on hand and they needed to be used.
*Follow Your Heart makes a parmesan cheese that contains no coconut or nuts of any kind and tastes just like parmesan cheese, at least to me! The traditional recipe calls for grated pecorino Romano cheese.
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