I spent my childhood on the waters of the Puget Sound, boating throughout Washington's San Juan Islands and Canada's Gulf Islands. Over the weekend we were at Roche Harbor and I stopped in for a
Sunday Night Bolognese
This recipe makes enough for 8-10 servings. And it makes GREAT leftovers!
I love Bolognese and have been tweaking my recipe for sometime now. I came up with this version the other night and fell in love. My friend Megan and husband Ben went back for 3rds! And if you knew petite little Megan you would know that is quite the compliment.
There are a lot of ingredients but it really is a non-complicated 1 pot sauce. I keep ground beef and pork in my freezer and the other ingredients on hand so I can make this anytime and I don’t have to go to the store. You will find mascarpone cheese in the deli cheese case, it comes in a tub.
- 1 pound ground beef ( I use organic, grass feed, 85/15)
- 1 pound ground pork sausage ( I get mine from whole foods deli counter, but you can use Jimmy Dean too)
- 3 medium carrots, cut into quarters
- 1 medium yellow onion, peeled and cut into quarters
- 3 medium garlic cloves, peeled
- 2 cups beef broth
- ¼ cup balsamic vinegar
- ½ cup red wine (I use a cab)
- 1 bay leaf
- 1 teaspoon thyme, dried
- 1 Tablespoon agave nectar, (you can use sugar in place of agave)
- 2 Tablespoons soy sauce
- 1, 28 oz can crushed tomatoes
- 1, 14.5 oz can diced tomatoes
- ½ -1 ½ teaspoons salt, to taste
- 1 ½ cup divided, parmesan cheese, finely grated (like what comes in the jar at the pizza place)
- 1 cup mascarpone cheese (it’s the stuff used in tiramisu)
- 2 teaspoons lemon zest (zest the lemon first then, juice it)
- 2 teaspoons lemon juice
- 2 pounds whole wheat penne or rigatoni pasta
- In a large, wide, heavy bottomed sauce pot (you can also use a large skillet) over high heat add the beef and cook for about 3 minutes or until browned, breaking up with the back of a spatula while cooking. Remove the beef from the pot and set aside. Add the pork and repeat the same cooking process.
- While you are browning the meat, place the carrots, onion and garlic into the bowl of a food processor and pulse until vegetables are the size of peas. Once the meat is removed from the pot add the chopped vegetables and cook for 3 minutes stirring occasionally.
- Pour in the broth, vinegar and wine and scrape the bottom and sides of the pot. Simmer for 5 minutes. Turn the heat down to low and add the bay leaf, thyme, agave, soy sauce tomatoes, meat, salt and¾ cup parmesan cheese. Cover and lightly simmer for 35-60 minutes.
- Meanwhile, mix mascarpone, lemon zest and lemon juice together in a small bowl. Set aside.
- 20 minutes before serving bring a large pot of salted water to a boil and pre-heat your oven to 450 degrees. Have 9 x 13 inch baking dish ready. Cook pasta for half the time the package says, drain and pour into simmering sauce and stir.
- Pour pasta and sauce into the baking dish and top with mascarpone and parmesan cheese. Bake uncovered for 5-7 minutes or bubbling and golden on top.