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Tonight I felt like Bolognese

All day I could not get it out of my head. I wanted this sauce, this hearty soul filling heavenly smelling sauce that fills a room. While not in the traditional method or way, I was going to make this tonight, and my main regret was I did not get to go to a butcher, and a local (farmers) market for my ingredients. I did however get to use my own herbs.

After a little chop chop, of onions, carrots, and celery, as well a few cloves of garlic, it was time to soften them up in the rondue. Some extra virgin oil, and all the vegetables in and that smell alone was enough to garner all of my attention, and make all of the days worries go away. I was totally taken in and now consumed about making this sauce. Then the addition of some spicy Pork, Veal, and ground beef and the smells were as good as it gets. Within moments, i am adding the tomato product, and my fresh chopped Greek Oregano, and Basil, and all I could do was stand, stir and turn down to simmer for about 30 minutes. That was the most relaxed I had been in quite some time. This feeling of success.

then some Farfalle pasta to hold the sauce nicely, with some freshly shaved Parmigiano Reggiano and I was ready. Some toasted Baquette bread rubbed with garlic and Olive oil, and for a vegetable, sauteed Garlic spinach, simply made with Olive oil, a splash of Balsamic vinegar, Sea salt, and freshly ground black pepper, and the night and dinner was perfect. As well, I have some awesome leftovers for the next few days.

Bolognese can go a long ways and pasta is not the only thing it is good for. On it's own for one, served over Spinach, served over Toasted rosemary foccacia, in and Omelette, thew possibilities are endless. Today was a day I really savor. I had a moment, that forced me to clear my head and just cook. Just do what I know, and things will be just fine, and my friends, it truly was....My only regret was I actually sat my Iphone down too long and got no pictures or video of what was a nice little feast,, ahh well. Maybe next time.

A trip out west

Sous Chef Digital Cooking assistant