What can you do with all those leftover celery stocks and carrots from your winter soups? Chop a few up and throw them in with a tomato sauce and a pound of ground beef and you’ve got a Bolognese that is simple, warm, comforting and satisfying.
2 tablespoons of extra virgin olive oil
1 medium yellow onion chopped
2 large celery stocks finely chopped
2 large or 4 medium carrots finely chopped
3 large cloves of roasted garlic or raw
2 tablespoons of tomato paste
1 28-ounce can of crushed tomatoes or tomato sauce
1 cup bone broth or red wine (or both)
1/2 teaspoon crushed red pepper
1 teaspoon of turmeric – (not traditionally Italian but it is my new obsession to aide with inflammation)
1 bay leaf
1 handful of chopped fresh parsley (flat or curly – I combined them in this recipe)
6 or 7 large basil leaves chopped
Grana Padana cheese grated
1 pound fresh pasta
Heat heavy deep pan on medium, with olive oil and saute onions, celery, and carrots – add salt, pepper, red pepper, and turmeric – until soft, add garlic for another 2 minutes, until fragrant. Add tomato paste until mixed in completely. Deglaze the pan with a bit of bone broth and/or wine until evaporated. Add meat and cook through, breaking up lumps with a wooden spoon. Add the remaining broth/wine and stir for about a minute. Add the tomato sauce and bay leaf. Cook on low or in the oven at about 275 F if using a Dutch Oven for about 1 hour.
Serve over your favorite pasta and top with fresh basil, parsley, and Grana Padana cheese.
Last weekend we visited the Farmer’s Market in Cold Spring, NY and picked up a delicious spinach fettuccini from the Knoll Krest Farm, Hudson Valley Farmhouse. Here’s a little look: I admit it may be my new favorite pasta. It melted in my mouth like butter!