Every month a few friends get together and cook at a friends loft in Bushwick. We call the food party: Chez Bushwick. Sometimes we livestream it, some times there are 50 people who stop by for food. And sometimes its just an intimate group. I usually bring dessert, and did (that lemon tart with candied lemons was, in fact, for this) but I also like to try my hand at something savory. I made a bolognese sauce. This was my third attempt to make this and FINALLY, I got it right. I combined a few different versions and let is simmer for 2 plus hours. But simmer it did. In the mean time, my friend James, made pasta. I didn’t get any pictures but this one of the veggies, in the beginning.
Bolognese // Classic Meat Sauce
- *2 Tablespoons Extra Virgin Olive Oil
- *1 small Onion, chopped
- *1 Carrot, chopped
- *1 celery stalk, chopped
- *1/4 cup chopped pancetta or Bacon
- *1 Pound ground beef
- *3/4 cup Juice from Tomatoes
- *1 28-ounce can whole plum tomatoes (use the juice for the above)
- *1 Cup Beef Stock
- *To Taste Salt and Pepper
- *1 Cup Cream
- To Taste Freshly Grated Parmasean Cheese
- 1. Add Olive Oil in a large deep saucepan over medium heat, when hot add in onion.
- 2. Once onion begins to brown add carrot, celery and Bacon. Cook, stirring occasionally until vegetables are tender.
- 3. Add the ground meat and cook. Be sure to stir and break any lumps.
- 4. Once all the red traces in the meat are gone, add the tomato juice.
- 5. Stir until most of the liquid is evaporated
- 6. Crush the tomatoes with your hands and add them to the pot
- 7. Continue to stir breaking up any tomato or meat clumps
- 8. Cook for an hour before sprinkling with salt and pepper
- 9. Continue to cook for another hour or so, until most of the liquid has evaporated and the sauce is thick.
- 10. About 20 minutes before you’re ready to serve, add the cream and cook for another 15 to 30 minutes and season to taste.