Pasta Bolognese

BOLOGNESE SAUCE Bolognese sauce hails from Bologna in northern Italy. The sauces in the north tend to be more white wine and cream based, unlike the robust tomato sauces in southern Italy. Both are delicious, of course! And sometimes it’s fun to explore other regions of Italian cuisine. A traditional bolognese takes hours of slow simmering on the stove. In this recipe, I shorten the cooking time by adjusting the liquid ingredients from the start and adding smoked bacon, thyme, bay leaf and Worcestershire sauce for extra flavor. Delicious! And best of all, less than an hour from start to finish.

1 tablespoon olive oil 2 tablespoons butter 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped carrot 1 teaspoon crushed garlic 1 slice smoked bacon, chopped 1 pound lean ground beef 1/2 pound ground pork 3 tablespoons tomato paste 1-1/2 cups white wine 1 teaspoon Worcestershire sauce 1 teaspoon fresh thyme 1 bay leaf 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon nutmeg 1 cups whole milk

1 to 1-1/2 pounds dried pasta

1 tablespoon kosher salt

Freshly grated parmesan cheese for serving

Sprigs of flat Italian parsley for garnish

Heat a heavy pot, such as a dutch oven, and add the olive oil and butter. Turn to medium high heat. When butter is melted, add the onion, garlic, celery and carrot, and stir. Continue stirring until the vegetables are softened and glistening, about 5 minutes. Add the bacon. Continue to cook until bacon renders its fat and starts to brown, about 5 minutes. Add the beef and pork, and cook until browned, about 8 minutes. Add the tomato paste, and incorporate well. Slowly add the white wine, stirring. Add Worcestershire sauce, thyme, bay leaf, salt, pepper and nutmeg. Bring to a boil, cover, and reduce to lowest heat. Simmer for 30 minutes.

While sauce is simmering, bring 6 quarts of water to a boil. Add a tablespoon of salt. Add the dried pasta and cook until according to the package instructions, usually 9-11 minutes. Drain and return pasta to cooking pot. Add 4 tablespoons of butter to the warm pasta and stir to coat. Cover to keep warm.

The Bolognese sauce should be quite thick. Taste and adjust seasonings. Slowly add the milk and stir to combine. Continue cooking for about 2-5 minutes. Remove bay leaf.

Serve over warm pasta with plenty of freshly grated parmesan cheese. Garnish with Italian parsley. Makes 4-6 servings.