Recipe: Bolognese with Peppered Bacon
One of my favorite dishes to cook is Bolognese with peppered bacon. It's a great comfort food that lasts several days and the sauce gets better over time. I was inspired to cook this after visiting Italy many years ago trying out the bolognese there. I absolutely fell in love. Slowly but surely, I’m on my way of perfecting some of Italy’s finest dishes. The below recipe involves fresh ingredients and a red wine based sauce that is sweet and savory.
Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese”. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine, or with short tube shapes, such as rigatoni or penne. Genuine ragù alla bolognese is a complex sauce which involves slow cooking using a variety of techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped meat (generally bovine, including beef, and possibly pork, such as pancetta), wine, and a small amount of tomato concentrate. —Wikipedia
1 tablespoon olive oil
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 (14 1/2 oz) cans crushed tomatoes and their juice
1 (14 1/2 oz) can tomato sauce *two spoon full.
4 ounces peppered bacon, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1 pound pork sausage, removed from the casings *Italian Sausage or Pancetta
2 tablespoons tomato paste
1 cup red wine *Pinot Noir
1 cup chicken broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan
4 banana peppers *Use desired peppers depending on your spice level
– Chop onions
– Dice Carrots
– Dice Celery
– Chop garlic
– Grill or pan cook the italian sausages and chop up.
– Cook the peppered bacon, drain fat and dice.
– In a large pan, heat the oil (olive oil) over medium-high heat. Add the peppered bacon and cook, stirring, until browned and the fat is rendered, 4-5 minutes.
– Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes.
– Add the garlic, salt, pepper, oregano, thyme, cinnamon, bay leaves and nutmeg and cook, stirring, for 30 seconds.
– Add the italian sausages in a separate pan and drain the fat, then add into the large pan.
– Add the tomato paste and cook, stirring, for 1-2 minutes.
– Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2-3 minutes.
– Add the tomatoes and their juices, the tomato sauce, chicken broth, and sugar and bring to a boil.
– Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours.
– Add the cream, butter, and parsley, stir well, and simmer for 2 minutes.
– Discard the bay leaves and adjust the seasoning, to taste.
– Remove from the heat and cover to keep warm until ready to serve.
Prepare the Pasta:
– Cook the pasta as you get close to the completion of the bolognese.
– Add salt to the boiling water for taste.
– Drain the pasta in a colander.
– Plate the pasta and top with the bolognese
– Add fresh graded parmesam