Bolognese alla Spade
Ingredients:
1 lb beef (brisket)
1 lb pork
2 large carrots
2 stock celery
1 large onion (yellow)
8 oz mushrooms
garlic (as much as possible)
olive oil (few teaspoons)
glass of dry white wine (or low sodium beef stock)
pinch of sugar
1 can diced/crushed tomatoes (14 oz)
1 can tomato paste (4 oz)
1 jar marinara sauce (home made or store bought, lazy heathen)
thyme, oregano, salt, pepper to taste
fresh parsley
parmesan cheese
Directions:
In a dutch often, break up beef and pork and cook together until browned. Avoid stirring too often so some sticks to the bottom and sides. Remove from pot, leaving fat, and put in a bowl to cool.
Finely chop onion, carrots, celery, mushrooms, and garlic and put in pot over low. Add olive oil to coat. Throw a pinch of salt and let it cook until everything is a deep gold color, may take up to 20 minutes.
Meanwhile, when meat is cool, take hand blender or throw in food processor and blend down. Do not make a paste, but do get it down to little bits.
When veggies are cooked down and fragrant, pry wine away from Quinn and spill enough in the bottom to deglaze. Scrap all the delicious bits stuck to the bottom and side. Cook down until evaporated. If Quinn has a death grip on wine, use beef stock. Stock, not broth.
Add meat back to pan, stir. Add crushed tomatoes, a big old finger scoop of the paste, pinch of sugar, and marinara. Stir, let sit five minutes, then taste. Add salt, pepper, oregano, and thyme by the teaspoon, let sit for a few minutes, taste again. Maybe add more garlic. 2-3 teaspoons tends to do it. Cover and put in oven on 350 and cook for a few hours, taking it out time to time to stir.
When you can no longer take it, take out and put back on the stove top. Turn it to medium high and remove lid. Start stirring and cooking down. If lots of fat is on top, wick away with paper towels. Goal is to drive some of the water out and thicken up. Add handful of chopped parsley and handful of parmesan cheese, stir, and serve with garlic bread, al dente noodles, and more wine.