A little over one year ago, I vowed to come up with a bolognese sauce that would rival the one that Zeno made for us in Costa Rica. Of all places, I had the best lasagna I had EVER tasted in the coastal town of Tamarindo. As I savored each bite I tried to "pick it apart" and make a mental note of the ingredients. I probably should have just asked for the recipe. But, as some of you know, some of the best cooks do not rely on a recipe. And if you are lucky enough to receive the recipe, chances are a key ingredient has been conveniently (of course, not intentional) left out!
So, a few months ago, I came up with another attempt for the best bolognese sauce. Although it was tasty, I can still improve on this. Maybe next time some tomato paste to thicken it up and perhaps some more meat, even panchetta?
For now, this will have to do. This recipe made enough sauce for several meals, so you can package it into 2 cup servings, or so, and freeze until you need it.
|Zeno's lasagna...my inspiration|
|Eggplant with bolognese sauce|
1/4 cup olive oil
1 lb mild Italian sausage, removed from casings and crumbled
1-2 veal chops
3 cloves of garlic, crushed
15 oz. tomato puree
28 oz tomato sauce, plus 1 can of water
28 oz whole peeled tomatoes, hand crushed
large handful of fresh chopped parsley
large handful of fresh chopped basil
1 tsp fennel seed
1 tsp red pepper flakes
1 tsp oregano
In a large stock pot, brown the sausage in the olive oil. Remove from the pan and set aside. Now, brown the veal chops and set aside. Throw in the garlic through the oregano ingredients. Stir and cook for about 30 minutes. Add the meat back in and at this point I added 3/4 cup of pork tenderloin chunks. Bring to a boil, cover and reduce the heat to simmer for about 5 hours or longer. The meat should be falling off of the bone. Remove the veal bones and shred any big pieces.
Serve over your favorite pasta. Enjoy!