Bolognese.

Shit’s gettin’ real over here at The Lewis Report.

My training has drastically amped up where I’m running six days a week.

That said, you can expect a lot of pasta posts in the coming weeks, since that’s what His Lordship and I are eating at least two nights a week. Sometimes four…whoops.

Moving on.

I love a good bolognese. So does my mom. In fact, if there was ever a job called “bolognese connoisseur,” I think she’d make a hell of an employee.

(Can we make this job exist?)

Here’s to you, Mom!

Enjoy.

Pasta Bolognese
Serves 4-6

bolognese

Ingredients:
Extra-virgin olive oil
4 celery ribs, finely diced
2 med. onions, finely diced
3 med. carrots, ends removed, peeled, and finely diced
3 garlic cloves, minced
1 lb. ground pork
1 lb. ground veal or beef
kosher salt
black pepper, freshly ground
4 oz. bacon, diced
4 oz. tomato paste
1 cup milk
1 cup dry red wine
1 Tbsp. thyme leaves
1 lb. pasta noodles, cooked to al dente

Procedure:
Heat large saucepan to low heat; add 2 to 3 Tbsps. olive oil; add celery, onions, and carrots; sweat 15 minutes until soft; add garlic; sweat 5 minutes more; add pork and beef; season; add bacon; cook until meat is done, stirring occasionally, about 10 minutes; add tomato paste, milk, and red wine; stir to combine; add thyme leaves; simmer uncovered for 2 hours; turn off heat; rest for 10 minutes; season to taste; toss with cooked pasta noodles; serve immediately.

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