Bolognese Sauce

I actually call this one Marcie's bolognese because the mom of a family that I used to babysit for would ALWAYS make this and it was always soooo different and good. I love the flavor that the nutmeg brings to the dish. It's also VERY good with a pat of butter mixed in at the end!! Pro tip!!

It makes a pretty decent portion, enough for a whole pound of pasta which is double my normal recipes. I would say enough for 6 large entrees or 4 small entrees...but you can freeze the leftovers and reheat in a pot anytime!

What you need:

• 1 lb pasta (I used rigatoni)
• 2 tbsp EVOO
• 1 cup finely diced yellow onion
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 3 minced garlic cloves 
• 1 bay leaf
• 1 lb ground meat (the less lean the better tasting IMO. I use a mix of pork, beef and veal!)
• 1/2 tsp nutmeg (powder form is fine)
• 1/3 cup red wine (I used a full bodied cab)
• 8 oz tomato sauce of choice
• 12 oz whole tomatoes (I use the juice they come in too - whole jar)

What to do:

1. Add the EVOO, onion, celery, and carrots, garlic and bay leaf into a large and deep skillet or sauce pot and season with salt and pepper. Cook until fragrant - about 10 minutes on med-high heat. 
2. Scoop the veggies to the sides of the dish and add the ground meat into the center of the pan. Season with salt, pepper and nutmeg. Break it apart into desired sized pieces while you cook and brown the meat.
3. Once the meat is fully browned, add in the wine and let the alcohol evaporate and reduce until there isn't a ton of liquid accompanying the veggies and meat.
4. Next, add the tomato sauce and whole tomatoes to the veggies and meat. Break apart the whole tomatoes into desired size chunks. Sometimes I like it chunky sometimes I like them fine!
5. Let the sauce simmer for a half hour or so (with a lid off if you want the sauce to be more thick and meat heavy) and with a lid on if you want it to be a little more thin and saucy.
6. Do not forget to mix a scoop of pasta water into the sauce and definitely don't forget to top it with parm or pecorino romano cheese!