bolognese beauty

I am not known for taking the most artistic photographs, nor am I known to make particularly beautiful food. This post does nothing to refute these things. In fact, it supports them. But I guess that’s what I love about bolognese: the less attractive, the more enjoyable.

To make this sloppy wonder, start by gently cooking finely diced carrots, onions and celery in oil, taking care not to brown the vegetables. Add minced garlic and cook until fragrant, about one minute. Once the vegetables are soft, deglaze the pan with white wine. After most of the liquid has evaporated, add ground beef. Continue to cook over low heat, stirring frequently, until most of the pink is gone. Pour in a big can of peeled, whole tomatoes (preferably San Marzano, crushed by hand) and toss in herbs of your choice (I used dried oregano and fresh thyme, and wished I had a bay leaf). Simmer gently for two hours, stirring occasionally.

Here comes the strange part: blend with an immersion blender. We’re not looking for puréed dog food; stick the thing into the sauce and pulse it until the bits of vegetables are no longer visible, and the meat is in consistent small bits. (This method was recommended to me by my classmate, Chris, at The FCI.)

Finally, season with S & P and finish with heavy cream. Serve over hearty pasta that can stand up to the weight of the bolognese.