Because I am Italian, I’m always asked to give people recipes to make this and that. The truth is that aside the staples, I only learned to cook a variety of foods just recently, which includes a lot of Italian dishes and quite a bit of desserts.
The reason why only recently? Because I worked too much beforehand. My ex-husband and I had separate shifts and hardly ever ate together. When I got remarried and I was my son’s full time nurse in the early 2000s I was able to actually try my mom’s, my grandma’s, my aunt’s and my friend’s recipes, which I started to truly enjoy.
Starting today I will start sharing my best recipes, perhaps one a month or so. I hope you enjoy!
This first recipe I changed a little bit from the many different versions I tried. My mom and dad in Italy started using ground pork instead of beef and I must stay I am completely hooked. Once I tried the pork, I never went back.
Bolognese sauce can be used on any kind of pasta, and I even use over polenta! It’s delicious!! This picture on the left is a “stock” photo but it does look very similar to this. In the future I will try to take my own pictures.
It’s hard to say “how many servings” this makes. Some people like a little sauce, some a lot. This makes enough to feed a good crowd for a holiday or a get-together, the rest can be frozen or saved to serve the next few days. I would suggest starting making this several hours in advance, as the more it simmers the best it tastes.
I hope you like it as much as I do!
1 lb Ground Pork
1 tbsp Salt
1 tsp Black Pepper
1 tsp Nutmeg
1 Bunch of Fresh Thyme
4 tbsp Extra Virgin Olive Oil
1 Carrot (Diced)
2 Onions (Diced)
2 stacks of Celery (Diced)
1 Large Onion, Quartered
1 tbsp Tomato Paste
1 glass of Red Wine
2 small cans of Crushed Tomatoes
1. In a large pan, add the olive oil and the diced Carrot, Onion & Celery and caramelize on medium heat.
2. Add the Salt, Pepper & Nutmeg and then add the ground pork until cooked on medium heat.
3. Then add the tomato paste, the crushed tomatoes, the red wine and the fresh thyme.
4. Leave on the stove at low to medium heat for many hours. Stir frequently.