Sunday Bolognese and Cavatappi

Serving bowl made by Heath Ceramics.

It’s Sunday, which means you have extra time to cook a sauce for a few hours. This Sunday Bolognese recipe is perfect for any hearty pasta (not capellini or angel hair) or you could honestly eat this over polenta or rice. Shit, eat it by itself if you’re feeling carnivorous. Real talk, this goes with any starch, but when you eat it, you’ll feel this hug around your tummy and soul. Enjoy!

Serves 4

Ingredients:

• 1 white onion, quartered

• 3 celery stalks, cut into 2 inch pieces

• 3 carrots, cut into 2 inch pieces

• 5 garlic cloves

• 1 pound ground beef

• 6 slices of bacon, chopped

• 1/2 cup of red or wine wine

• 3 cups of chicken broth

• 8 ounces of canned tomato paste

• 1 parmesan rind

• 2 teaspoons Kosher salt

• 1 teaspoon black pepper

• 1 cup of whole milk

• 1 pound of pasta

• 1/2 cup parmigiano reggiano

• Extra-virgin olive oil

• Chopped parsley or chives for garnish

Steps:

1. In a food processor, add onion, carrots, celery, and garlic, and process until finely chopped. This is a your mirepoix.

2. In a dutch oven, heat up a couple tablespoons of EVOO over medium-high heat, and add your mirepoix. Sauté until softened. Add the ground beef and chopped bacon and cook until browned.

3. Add the wine and reduce until halved. Then, add the chicken stock, tomato paste, parmesan rind, salt, and pepper. Reduce heat to a simmer and cook for 2 hours, stirring occasionally.

4. Add the whole milk, and continue to simmer for another 45 minutes. It should end up looking like a thick sloppy joe.

5. Cook pasta until al dente. Drain well and add to the sauce along with the parmigiano reggiano

6. Plate the pasta in a bowl and garnish with chopped parsley or chives and drizzle EVOO on top.

7. Sit on your couch, have a bite of pasta, close your eyes, and escape reality.