I decided to make Atomic some Bolognese sauce since it’s one of his favorites. This is one of those recipes that really does take a good part of a day to cook. It just needs some time to sit and simmer on the stove so all the wonderful earthy flavors can come to life. Of course I didn’t have everything I needed, so I had to walk up to the market. This step will add a little more time. I had the whole afternoon and the weather in my favor. The rain stopped just long enough for me to get what I needed and get home.
To start you will need:
1 tablespoon of olive oil
1 cup finely chopped carrots
1 cup finely chopped celery
1 finely chopped yellow onion
1 cup chopped porcini mushrooms
3 cloves of garlic finely chopped
1 tablespoon of italian seasoning
In a heavy saucepan cook onion, carrots, and celery until soft. Add the mushrooms and cook until they are soft. Now add the spices and the garlic and cook for two or three more minutes. Remove these ingredients from the pot and set aside.
Now you need:
1 package pancetta or about 1/2 cup
1 pound good grass fed ground beef ( you need a little fat for flavor)
Add the pancetta and saute until browned. Add the ground beef and cook until it is browned.
1 cup white wine ( you could use red. White adds a brightness)
1 15 oz can of tomato sauce
1 24 oz can of crushed tomatoes
Now add back in the vegetable mixture.
1 teaspoon of grated nutmeg
1/4 teaspoon crushed red pepper
Let this simmer on low heat for one hour.
This sauce calls for a substantial noodle, something that will hold the sauce. I used rigatoni, but pappardelle would be great too.
Serve the sauce over pasta. and enjoy with a good red wine.