Erin Goes To Cooking School

A few weeks back, our ward held a "funny money" service auction. Many different services were donated including a private 2 hour cooking class. The provider was a man in our ward who once owned a restaurant and went to culinary school in Tuscany. Luckily, I was the winner of such a fabulous service!

On Saturday I went over to his home with his professionally equipped kitchen and received my lesson. We made three dishes: Spaghetti Bolognese, Risotto with Sausage and Leeks and Pastry Cream. They were all extremely delicious! I thought I would share the recipe for the bolognese sauce.

Olive Oil
3 stalks Celery
3 medium Carrots
1 large Onion
3 cloves Garlic
1 cup Red Wine (yes, you have to use the real thing...no cooking wine. It makes all the difference)
1 pound Sweet Italian Sausage
1 pound Ground Beef
1 large can (28 oz.) Tomato Sauce
1/2 can Water
Rosemary
Oregano
Salt
Pepper

Chop celery, carrots and onion in food processor. You want the pieces to be the size of small pebbles. Cover bottom of large, shallow pan with olive oil. Heat oil on medium high heat. Once hot (it will start to small fruity), turn down and add vegetables. Slowly saute until veggies begin to soften. Press garlic into mixture and continue cooking for up to 15 minutes. Turn up heat and pour in wine. Stir to de-glaze pan. Add sausage and beef, breaking up into small pieces with wooden spoon. Once meat is mostly cooked, stir in tomatoes, water and spices. Your taste buds will now be your best tool. Add as much spices to reach desired flavor, keeping in mind that as the sauce cooks, the flavors will blend and change. Turn heat down and simmer. The longer, the better. If the sauce is too tart, add about 1 tablespoon of sugar.

This recipe makes a large pot full of sauce. Enough for at least 4-6 adults. You can increase it and place into quarts size bags and freeze for a quick meal.