I, like most of you, I’m sure, have been doing a lot of cooking these past few weeks. Thanksgiving was a blast only having to cook for three people, and planning Christmas dinner will be just as much of a blast. But, now that its cold, I’ve been doing sooo much low and slow cooking and I thought I’d share my and my boyfriend’s favorite: Bolognese Sauce. It takes forever to make, but it is more than worth it!

Ingredients:

1 pound of Ground Beef, 1 Pound Ground Pork

1 pound of thick cut bacon (diced)

2 med. Carrots (grated)

1 lrg. sweet onion (grated)

2-3 stalks of celery (grated)

4 cloves of garlic (crushed and peeled)

Sm. Can of tomato paste

A Parmesan rind

1 12 oz. can of chicken stock

2 cups of dry white wine

2 cups of whole milk

4 tbsp of butter

Salt and pepper to taste

2 bay leaves

4 sprigs of fresh thyme

1 tsp fresh ground nutmeg or cinnamon

1 tbsp of red pepper flakes

In a large dutch oven or other heavy bottomed pot, brown both the beef and pork. Drain and then set aside. Next add the one pound of diced bacon until crispy and all of the fat is rendered. KEEP THE BACON FAT IN THE PAN, but set aside the bacon with the beef and pork. Next, add all of your grated carrots, onion, and celery to the fat and sweat the veggies until no liquid remains, lightly browning them. Add the garlic and stir until fragrant. Add the can of tomato paste and cook out for one minute. Add wine, cook out, add chicken stock and then bring it to a boil. Add milk, parmesan rind and herbs. Bring to boil. Add meat to pot and cook on stovetop on low for 3 hours. If you want to get the most flavor for all of the work you’ve just done, set your oven to 250 degrees and braise up to 8 hours, covered. To finish, add butter and salt and pepper to taste. If it’s too thick for your liking add a bit of the pasta water until it reaches the desired consistency. Enjoy!