freedom
holy crap, it feels good to cook. i’ve barely been cooking these days, and when i do, its usually just for the basic need to eat. far from complicated, but cooking a nice bolognese is so satisfying cause you gotta put your L O V E in it. this was mighty tasty. esp on these freezing cold, april days.
there are many recipe variations for bolognese, and i made this off the top of my head, a combo of all the recipes i’ve read! just 1 thing missing… chicken livers! yes! chicken livers. they add a delicious richness.
mirepoix & garlic is softened in olive oil and seasoned, added minced beef and pork, cooked it off a bit. then threw in about a cup of milk to gently simmer. this is to tenderize the meat and make it as soft as possible. added a can of good pureed tomatoes, some tomato paste, bay leaves, and gently simmered for at least an hour. season.
donedonedone school for the semester and picking up my camera again!!! freedom!!! well, almost. kinda. not really.
What a simple- and delicious-looking bolognese. A great go-to, especially if you’re in a cooking and/or a weather-related rut ( as I think we all are these pelting rainy cold spring days — where is the sun already?!).
I’ve turned back to pasta, too, to see us out from underneath the clouds. There’s just something so soul-warming about it.
Congratulations on finishing out the semester! Hope you get some decent relax time.
Totally with you on chicken livers! They make Bolognese taste like restaurant sauce.
A good bolognese is the best – food with so much love in it is awesome!
Lovely picture! Mom uses chicken livers too =-) now……Many would love to see A true recipe?