"Bolognese sauce, tomato-based meat sauce for pasta attributed to the Italian city of Bologna, the center of a rich agricultural region. Bologna, in north-central Italy, is the main city of Emilia-Romagna, a region that some say produces the best food in the country. Also, the use of milk or cream is characteristic to that region and added to this sauce to make the meat more tender."
Ingredients Set 1:
⅓ cup Butter
¼ cup Olive oil
1 cup Onion, chopped
1 cup Celery
1 cup Carrots, chopped
1 ½ tablespoons Garlic, minced
1 cup Small Kine Farms, cremini mushrooms, chopped
Ingredients Set 2:
1 pound Pork butt, ground
1 pound Molokai Venison, ground
Ingredients Set 3:
40 ounces San Marzano tomatoes, chopped
1 cup Heavy cream
½ teaspoon red chili flakes
3 tablespoons Tomato paste
1 can fire roasted red peppers, chopped
1 cup red wine
2 teaspoons Fresh Rosemary, chopped
½ teaspoon Black pepper
1 tablespoon Salt
½ teaspoon Oregano, dried
½ teaspoon Thyme, dried
Sauté the first set of ingredients.
Sauté the meat, set 2 ingredients, don’t break it too small, and cook through.
Add everything set 3 ingredients and bring to a boil, then turn down to simmer. Cover and simmer for 30-40 minutes.
Adjust for salt & pepper.
Serve with your favorite noodle, I love pappardelle for this but tagliatelle, fettuccine or even a tubular pasta like rigatoni would be great. We serve the sauce with fresh locally made Moringa pasta.