Well its the first weekend in awhile since I have cooked and I decided I wanted to make some Bolognese. My Spinach Pasta didn’t turn out the way I wanted. It sucks that I only have a space about 2×3 to do any prep work. I can’t wait to move to the new place. The spinach pasta didn’t taste bad, in fact I liked it, It was a bit thicker than I wanted.

Bolognese
serves 8

5 ounces (1 1/4 sticks) butter
1 carrot, peeled and minced
1 celery stalk, peeled and minced
1 small onion, peeled and minced
1 pound each ground beef and ground pork
salt and pepper
2 cups whole milk
2 cup dry white wine
Two 28 ounce can tomatoes, chopped fine, juice reserved
1 teaspoon thyme leaves, chopped
leaves from 1 sprig basil, chopped
smidge of freshly ground nutmeg
1/8 teaspoon of ground cinammon

1 pound pasta

1/2 cup parmesan cheese, grated

Place 3/4 of the butter in a large sauce pot over medium heat. Add carrots, celery and onion and sauté until softened but not browned, about 5 minutes or so.

Next, add ground beef and pork and salt and pepper to taste. Cook, crumbling meat, just until the pinkness in the meat is gone but has not yet browned, about 3-4 minutes.

Now it’s time to add milk and bring to a simmer. Continue to simmer until milk evaporates and only clear fat remains. It will take about 10 to 15 minutes.

Add wine and bring to a simmer. Simmer until wine evaporates, 10 to 15 minutes.

Add your tomatoes and their juice and simmer. Reduce heat to medium low, until almost all the liquid has evaporated, about 1 hour.

10 minutes from serving add thyme and cook another 10 minutes. Add shredded basil at the very end. Taste and adjust seasonings.

Cook pasta according to instructions. Drain, leaving a bit of water in the pasta, and toss with the sauce and the remaining butter.

Top with parmesan and serve.