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Sara Sant’Ambrogio’s Pasta Bolognese

My Bolognese is a go-to dish for me, as an Italian.


For a super yummy Bolognese, start with sautéing chopped celery, carrots and white onion in olive oil-about a cup each. Then throw in about 3 tablespoons minced garlic for just a minute, then add a pound of chopped chuck-the fat in Chuck makes it tastier. While you are browning the chuck add another 3 tablespoons minced garlic. When meat is browned add about a cup of dry red wine. Then add a can-28 oz- of chopped tomatoes a couple of tablespoons of tomato paste, a dash of fennel seeds, and nutmeg to taste( nutmeg is always yummy with beef) a couple dashes of cracked red pepper, some dried oregano,salt and pepper to taste and a generous portion of heavy cream- to the level that balances the heat of the red pepper. You don’t want too much cream but it really depends on how Italian you think you are....? Cook at a low to medium heat as all the flavors come together. When you feel you have balanced the flavors to your liking then add shredded fresh basil leaves at the last 5 minutes of cooking-I, being Italian, often feel like I need to add some more red wine to the pot and my glass and then serve over al dente orecchiette. This will serve a generous portion for 4 or 5 people. Super yummy!! Enjoy!

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