The Absolute Best Bolognese

Bolognese sauce is a true taste of what constitutes the elegance of European cuisine. The soffritto(or as the French call it, Mirepoix) is the Holy Trinity in Bolognese; Carrots, Onions, and Celery. This rather simple recipe is a fabulous way to warm up a chilly December night. This recipe serves 2.

You need:

-1 carrot, chopped

-1 celery stalk, chopped

-1 onion, chopped

-Olive Oil

-1/2 C. Pancetta, chopped

-5 Tbs. Tomato Paste

-1/2 C. White Wine

-Salt Pepper to taste

Start by melting the pancetta in a dash of olive oil, once the fat has separated from the meat, throw in your Soffritto/Mirepoix and sweat the vegetables. Crank up the heat to high and rapidly stir in your tomato paste until it starts to stick slightly to the bottom of the sauce pot. Before letting the mixture burn, deglaze the pot with the wine being sure to scrape the bottom of the pot. Lower the heat to a slow simmer and cover allowing the sauce to cook for at least an hour. Add water if necessary and when ready serve the sauce over pasta.

I like to add a ladle of the starchy pasta water to my sauce to thicken it slightly if too thin. I always add my Parmesean on the noodles first so that the heat melts the cheese. The top of this pasta is enhanced with crushed Aleppo pepper. Enjoy!