Holiday & Birthday Gala

Holiday Birthday Gala

I love to entertain and have friends over, especially during the holidays! A couple we haven’t seen in awhile were coming over and it was also his birthday. What fun to make his favorite meal, which also coincidentally is one of my hubby’s favorites as well.  The one thing I hate about making a dinner for guests is spending all my time cooking and not socializing. Here is an easy meal you can make ahead and not do much last minute prep… (Adapted from a variety of recipes, including Marcella Hazan’s and adjusted to reduce the fat, but maintain flavor)

Easy Slow-Cooked Bolognese

Yield: 6 - 8 servings

• 1/2 pound Turkey bacon (regular may be used instead), chopped

• 3 Tablespoons olive oil

• 2 medium onions, chopped

• 2 carrots, chopped

• 2 stalks celery, chopped

• 5 – 6 cloves garlic, minced

• ¾ pound ground chuck, 85% fat

• 1 pound ground turkey, 94% fat

• 2 links Italian turkey sausage ~ 6 ounces, cases removed

• 1 c. white wine

• 1 c. water

• 12 ounces tomato paste

• 1 – 15 ounce can crushed tomatoes

• 1 – 15 ounce can petite diced tomatoes

• 1 ½ teaspoons kosher salt

• ½ teaspoon black pepper

• 8 – 10 springs thyme, stems removed (~ 1 teaspoon)

• 6 – 8 basil leaves, chiffonade (thin strips)

• 2 fresh sage leaves, finely chopped

• Season to taste

• Shaved Parmesan cheese

Equipment needed:

• Chef knife

• Cutting board

• Food processor

• Dutch oven or large pot

This recipe preparation is easiest when all ingredients are prepped before cooking begins. After initial preparation place carrots & celery in a food processor and pulse until finely chopped. Heat Dutch oven or large pot over medium high heat for 3 – 4 minutes. Add cut bacon, onions, and vegetables from food processor and minced garlic.  Saute vegetables stirring occasionally for 5 minutes until vegetables soften. 

Remove casings from turkey sausage by running a small knife vertically along length of link. Peel casing away from meat and squeeze remaining meat into sautéed vegetables. (Bulk sausage can be used. I prefer link sausage as I use it often in recipes which call for small quantities and it is easy to package 2 – 3 links) Add other ground meats and cook meat for ~ 10 minutes or until no longer pink. Break up chunks of meat as you stir.   

Now for the sauce ingredients… 

Add white wine, water and tomato paste to meat and stir well. Combine crushed and diced tomatoes to meat mixture, as well as, fresh herbs and seasonings. 

I love to chiffonade large herb leaves to make long ribbons in sauces and for garnishes. It is a fairly easy way to slice a large quantity of herbs, and gives any dish a professional touch.   To begin, stack leaves from larger to smaller tucking very small leaves inside. Roll leaves vertically as pictured above. Use a sharp knife to make thin slices all across the roll. When finished fluff and separate strands of cut leaves.   

Add to your pot of sauce and stir well. Cover and simmer sauce over very low heat to maintain a minimal bubble for at least 2 - 2 ½ hours, stirring @ every half hour. Optimally your sauce will have better flavor the longer it simmers. I cooked mine for 4 ½ hours. Some might say a slow cooker might be easier, but the final product results in a watery texture. I go for stove top cooking if at all possible!  

Your final product will be thick and flavorful. I cracked the Dutch oven cover just slightly the final ½ hour of cooking to evaporate a bit of the extra liquid.   
Prepare your favorite pasta. Place pasta in a bowl and spoon sauce on top. Garnish with shaved Parmesan cheese and a sprig of fresh basil and Voila!! Yumminess Extraodinaire!