This is one of John's favorite dishes. John is my oldest son. He's not home right now, he's on location with work and will be missing this meal. That's why I'm making a whole bunch of it, reserving what's not getting tossed with the pasta tonight, (before adding the cream) and I'll freeze it. I'll make him a nice bowl of Rigatoni when he gets home next week.
This is made with ground veal, it really is an amazing treat. The veal has such a delicate flavor that marries so well with the other ingredients, a carrot trinity. (Onions, carrots and garlic)
If you don't want to use veal, use beef and or pork , they also work very well in a Bolognese Sauce.
To make this Bolognese Sauce you will need the following:
1 pound of ground veal
3 carrots, grated
1 onion, chopped
3 cloves garlic, chopped
1 quart fresh tomato sauce or
1 large can of crushed tomatoes
1 bay leaf
salt, to taste
pepper, to taste
rosemary, a pinch
porcini mushrooms*, 3 tablespoons
some people like to add celery to this dish, I don't, but you can!
In a sauce pan heat up a few teaspoons of olive oil and brown your meat.
Add the chopped onions, grated carrots, and chopped garlic to the meat.
Season with salt and pepper to taste.
Add the quart of tomato sauce, and with a wooden spoon stir until all ingredients are well incorporated.
Add additional seasoning and the porcini mushrooms*
Simmer for 2 - 3 hours until the sauce turns a nice rich color.
Serve the sauce over a thick cut pasta such as a Tagliatelle, or a Rigatoni.
*porcini mushrooms can be purchased dried. Reconstitute them in water, or some white wine. You can add the liquid from the mushrooms to the meat sauce but make sure you strain the liquid. Porcini mushrooms can be gritty.
Serve the pasta with some grated parmesan cheese, or the cheese of your choice, and enjoy!