Bolognese alla Salvatore (Sal’s Bolognese)

My friend Sal is a terrific cook – let me correct myself…he’s an exceptional, awesome and outstanding cook! He’s one of those laid back suburban, golfing, kind of guys who not only knows his way around a kitchen, but when he’s in it, amazing things happen. The second oldest of 5 brothers whose parents were from Sicily and where his relatives still live, Sal has always been passionate about food. Learning to cook from his parents and working in restaurants, Sal is incredibly food savvy. He gets really excited talking about it but one of his great pleasures is cooking for others. Kind of drives his wife Sandy (who’s the star cleaner upper and the baker of the family) a bit nuts when he calls at 5 to say he’s invited 8 people to dinner that night. Creative and imaginative, Sal always has great culinary ideas and loves to share them with others. I’ve been bugging him for months for his Bolognese sauce recipe but like a lot of cooks, he doesn’t measure. But with snow on the golf course, he took the time to write down his special recipe – thanks Sal!

 

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Ingredients

• ½ lb. diced pancetta
• 2 T. olive oil
• 1½ c. diced carrots
• 1½ c. diced celery
• 1½ c. diced onion
• 1½ c. dice green pepper
• 2 c. sliced mushrooms
• 2 c. diced fresh tomato
• 3 cloves garlic, crushed
• 1½ lb. ground beef
• 1½ lb. bulk Italian sausage
• 1½ lb. ground lamb
• 4 28 oz. cans crushed tomatoes
• 1 c. red wine
• 1 c. chicken broth
• 1 12 oz. can tomato paste
• 1 T. salt
• 1 tsp. ground pepper
• 1 T. sugar
• ½ tsp. red pepper flakes
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 3 bay leaves
• 1 T. dried oregano
• 1 T. dried thyme
• 1 T. dried basil
• ½ pint whipping cream
• 1 c. grated Parmigiano cheese

Instructions

1. In a large pot, sauté pancetta until it crisps up. Remove pancetta from the pot and place in a large bowl.
2. Add olive oil, carrots, celery, onion and green pepper to the pot. Sauté for a few minutes over high heat.
3. Add mushrooms, diced tomatoes and garlic and sauté for a few more minutes. Remove vegetables from pot and place in the bowl with the pancetta.
4. Using the same pot, brown the beef, sausage and lamb together over high heat. Drain excess fat.
5. Add pancetta and vegetables to the pot with the meat.
6. Add crushed tomatoes, wine, broth, tomato paste, salt, pepper, sugar and all other seasonings.
7. Stir to incorporate ingredients and simmer over low heat for 1 hour, stirring occasionally.
8. Add salt and pepper to taste.
9. When completed, stir in whipping cream and Parmigiano.
10. Cook pasta al dente. Drain pasta and stir 2-3 ladles of sauce to coat the pasta thoroughly. Plate pasta with a generous portion of sauce over the top and garnish with fresh basil and shaved parmesan.
11. Note-This recipe is enough for at least 2 pounds of pasta and freezes beautifully.

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