OUR YAKISOBA
AVOCADO HOLLANDAISE

ALMOST CLASSIC BOLOGNESE

Not your go-to spaghetti sauce, or is it?  Hinting of a spicy kick, beef and tomato-y, slow simmered goodness. Timeless meat sauce, the Italian way.  Mostly.

Bolognese

TOP TEN REASONS TO MAKE ALMOST CLASSIC BOLOGNESE

10.  Just maybe there will be left-overs, and you get to have more, tomorrow.

 9.  It goes perfectly with tagliatelle, penne, papparadelle, fettucine, spaghettini.....

 8.  You get an intensely awesome feeling when you make 'real' Italian food.

 7.  All of your friends, and family will say, "Mmmmm......this is sooo good!"

 6.  In Italian it is known as rag├╣ alla bolognese,

 5.  Marcella Hazan will be so proud of you.

 4.  The aromas that fill your kitchen will make you smile.

 3.  You get to drink the rest of the wine, that didn't go in the sauce.

 2.  Comfort = Happiness.

 1.  When you have your first bite, your tastebuds will sing Volare.

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Bologneseaerial

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Adapted, mostly, from the renown Marcella Hazan, for
The Last Wonton.  As always Grazie Mille, amazing Marcella.

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ALMOST CLASSIC BOLOGNESE ~ Serves 6, usually

1 tablespoon olive oil
3 tablespoons butter, plus 1 more for tossing the pasta
1/2 cup chopped sweet onion
1/2 cup chopped celery
3/4 cup grated carrot
3/4 pound ground beef
Sea salt, freshly ground black pepper
1/2 - 1 teaspoon dried red chile flakes
1 cup dry white wine
1/2 cup whole milk
28-ounce tin San Marzano tomatoes, cut up, with their juice
**optional**and weird**2 heaping tablespoons ketchup. :)
1 1/4 to 1 1/2 pounds pasta (we used spaghettini, this time)

Freshly grated Pecorino Romano, or Parmagiano-Reggiano
Fresh basil

Heat oil and 3 tablespoons butter in pot, over medium heat.  Add onion, cook and stir, until translucent, then add the celery and carrot.  Saute 2-3 minutes, stirring.

Add ground beef, a good schwack of sea salt and freshly ground pepper.  Sprinkle in hot chile flakes.  Crumble the meat with a wooden spoon and cook until no longer pink. 

Add the wine, increase heat to medium-high.  Let simmer until evaporated.  Add milk, reduce heat to medium and simmer, until evaporated.  Add tomatoes and ketchup (if using).  Bring to a steady simmer.  Cover.  Reduce heat and simmer for 2-3 hours.

Cook pasta, until just al dente, toss with 1 tablespoon butter.  Top, or toss pasta with your crazy yummy Almost Classic Bolognese and serve with freshly grated Romano, or Parm, on the side.  Cin Cin!

Bolognesefork

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