Monday’s Menu: Great Italian Bolognese Recipe

I love Italian food and Bolognese is one of my favorites! This is simple recipe and can be made in a crock-pot or on the stove!  I came up with this recipe after having some of the best Italian in the North End of Boston!  his was of course prior to my Gluten intolerance.  This is the authentic taste that I found in the North End. You can add more Garlic per your taste and you can also add sausage if you like that. I love to make this now because the fresh veggies and herbs coming from the garden. Nothing tastes better then homegrown! Hope you love this recipe like we do and don’t forget to follow me on facebook – A Pinch of German!

• 4 oz pancetta, chopped (or center cut bacon)
• 1 T. butter (or olive oil)
• 1 lg. white onion, minced
• 2 celery stalks (about 3/4 cup), minced
• 1/2 C. chopped red pepper
• 2 carrots (about 3/4 cup), minced
• 1 T. Tomato paste (I use the double concentrate like in the pic)
• 1/4 cup red wine
• 1 tsp. crushed red pepper flakes (optional for a kick)
• 2 – 28 oz cans crushed tomatoes or pureed tomato
• 3 bay leaves
• Salt and fresh pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup half & half cream

In a large deep sauté pan, sauté pancetta on low heat until the fat melts, about 4-5 minutes. Add butter, onions, celery and carrots and red pepper, and crushed red pepper and cook on medium-low heat until soft, about 5 minutes. Increase flame to medium-high; add meat, Add tomato paste and season with salt and pepper and sauté until browned. Drain the fat then add wine; cook until it reduces down, about 3-4 minutes. At this point you can add to the crock pot and cook everything for 6 hrs or keep on the stove on low heat for about 1 hour. Either way add the rest of the ingredients EXCEPT the cream and parsley.

For Crockpot: cover and set slow cooker to LOW for 6 hours. After the 6 hours, adjust salt and pepper to taste, add half & half and parsley; stir and serve over your favorite pasta

For Stove top: cover and set burner on low stirring occasionally every 15 min and simmer for about 1 hr. Fifteen minutes before serving adjust the salt and pepper to taste, add half and half and parsley; stir and serve over your favorite pasta.

By A Pinch of German- Nathalie Porter