Recipe: bolognese sauce
This weekend’s storm dumped 14 inches of snow on our local hill and almost as much at our house. For the first time in a long while, we were able to ski tour right out our front door, through the neighborhood, and to the trails. The snow swallowed the usual sounds and echoes, leaving the mountains extra quiet, soft, and contemplative.
it snowed all day saturday
poof balls of snow everwhere
What happened next? We lost an hour of sleep and hit the slopes the following morning along with ALL of Boulder County. I generally avoid the resorts on weekends, but we’ve been so starved for powder that it’s hard to pass up even on a Sunday morning. It was totally worth it for the powder stashes. By twilight, I realized that the time shift meant I had one less hour in the evenings than I’ve been used to. Oh, but then there is the lure of evening dinners on the deck when faces are still lit by the glow of a sun that has long dropped behind the mountains. It’s all good in my book, the book of Jen.
In anticipation of the storm (I follow the snow forecasts like a boss) and of Jeremy’s return from travel this weekend, I decided to tackle a recipe that is long on stove time and big on returns – bolognese sauce. It’s one of my favorites and sounded perfect after an afternoon of ski touring. I looked at several recipes before remembering that I had this book on Italian cooking that I bought on a lark in my last year of college (uh… 21 years ago). It’s by Marcella Hazan and her bolognese recipe looked spot on. Also, David Leite sang the praises when he made it. Word.
carrots, celery, onion, butter, white wine, diced tomatoes, salt, pepper, olive oil, milk, veal, beef, pork
carrots, onion, celery
If you’re in a rush, then this bolognese sauce is not for you… or perhaps it is. Maybe it’s just what you need. This is a time investment and the return is a deep, rich, developed flavor that comes to those who are patient enough to simmer and stir and simmer and stir and simmer, simmer, simmer. I chopped my vegetables in a small dice because I wanted them to break down in the sauce, but if you like chunkier sauce, then go for a larger dice. The recipe calls for vegetable oil, but I used olive oil instead and it worked just fine. Oh, David cautions against using cast-iron pots for the sauce because the reaction of the metal to the acidity turns the sauce an unappetizing color. He uses enameled cast-iron in his post and I used stainless steel.
sauté the onions in butter and oil
sauté the diced vegetables
add the meats (pork, veal, beef) and brown
**Jump for more butter**