Spaghetti Bolognese – Impressive Italian

Spaghetti Bolognese
My cousin, a stewardess at British Airways, left me with her boyfriend (now husband) while she flew off to Paris for work. He made Spaghetti Bolognese for supper that night.  Up until then, I’d never had a man cook a meal for me.   It left a lasting and favorable impression.  A man that can cook!   What a wonderful thing!  I later discovered it was the ONLY dish he could cook.  The memory of that meal inspired this recipe.

1 Splash of Olive Oil
1 Onion, chopped finely
1/2 Stalk of Celery, chopped finely
1 small Carrot, grated
2 Cloves of Garlic, minced
1 lb. Lean Ground Beef
1 cup cubed Hard-Cured Summer Sausage (remove the skin)  Yes, the stuff you find at Christmas that’s served up on crackers.  Do not use raw sausage this time.  The traditional Bolognese sauce has ham, this is my take on that.  So, if you can’t find summer sausage, then use cooked ham instead.

1 Large Can of Crushed Tomatoes or Tomato Sauce
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1 cup of Mushrooms, cleaned and quartered
½ cup of Fresh Basil leaves, roughly chopped OR 1 Tbsp. dried Basil OR ½ cup of Fresh Parsley, roughly chopped OR 1 Tbsp. dried Parsley

Optional; 2 Tbsp Cream Cheese or Ricotta

Put a generous splash of Olive oil in a large pot, add onions and celery.  Saute until the onions are soft.  Toss in the grated carrot and garlic, cook for a further minute or two.  Remove the veggies to a bowl.  Plonk the beef into the hot pot and brown.   Add the cubed Summer Sausage or ham, brown it up a tad.  It’s already cooked but the browning deepens the flavor. Dump in the tomatoes and paste.  Reduce to a simmer.  If the sauce looks a little thick, add 1/2 cup of water.  If you have a leftover parmesan cheese rind then add it to the sauce, just don’t forget to fish it out before serving.  Simmer for 30-40 minutes.  Add mushrooms and fresh herb.  Simmer for a further 10 minutes. 

Toss with your cooked pasta of choice. Reserve some sauce in gravy boat for those who’d like a little extra.

Optional;  You can stir in a dollop of cream cheese or ricotta just before serving.

This sauce is tasty the first day but like many dishes improves with a day’s fridge rest.   If you’ve added the dairy be sure to reheat on low only.   If you have leftovers and don’t want it on pasta, add it to minestrone just before plating.