I’ve come back from my vacation seemingly well-equipped – mentally and physically – to handle the emotions and the stress that go along with difficult family situations. Next week – almost 11 months since her passing – I will be traveling to North Dakota for my mother’s memorial service. I can’t believe it’s been a year already. It seems like both days and a lifetime. It’s been weighing on my mind the past few days as I think of all of the things I need to get ready, think of things to say, think of the things not to say.
To say that I have been craving comfort food this week would be an understatement. My diet has been made up of cheese, low carb ice cream, and pasta. Making sauce is a time consuming and thoughtful process to me – perfect for a healthy session of mindless stirring. While I tend to err on the side of light, veggie based pastas…when I need the big guns in the cozy department, I love hearty sauces. This is the first time I’ve ever made Bolognese from scratch. While I haven’t appreciated the homemade version in the past, I’m now a convert. This recipe uses four types of meats in it…and reduces down to a delicious, sloppy, flavorful sauce. Sometimes life – and food – gets messy.
-Salt and pepperIn a 6 to
8-quart, heavy-bottomed saucepan, heat the olive oil and butter over
medium heat. Add the onion, celery, carrot, and garlic and sweat over
medium heat until vegetables are translucent.
- Add veal, pork, beef, and
pancetta to the vegetables, brown over high heat, stirring to keep meat
from sticking together for about 15 to 20 minutes.
- Add the milk and
simmer until almost dry, about 10 minutes. Add the tomatoes and simmer
– Add the wine and beef stock, bring to a boil, lower the heat,
and simmer for 2 to 2 1/2 hours, until flavors are developed. Season
with salt and pepper, to taste, and remove from the heat.