Rustic Bolognese Sauce over Spaghetti Squash!

Ingredients

Rustic Bolognese Sauce over Spaghetti Squash!
by Chef Patricia DeMauro

Preparation

1. Spaghetti squash – Remove ends. Pierce squash with a knife or fork about 6 times.  Place in microwave oven for about 15 to 20 minutes or until squash is softened. When squash has cooled down enough to handle, cut lengthwise.  Remove pulp and seeds.  Then take two forks and start to scrape the inside of the squash lengthwise to form strings like spaghetti.  Dispose of the squash skin.
2. Blend – In a blender add one 28 ounce can of plum tomatoes and blend until puréed. Then set aside.
3. Chop vegetables – For Rustic Bolognese sauce, I cut the veggies a bit thicker.  Chop the following.  1 cup celery, 1 cup onion, 1 cup carrots, 3 – 4 cloves garlic.
4. Sauté vegetables – Add ¼ cup olive oil and heat skillet to 350 deg.  Add celery, onion, carrots and cook until veggies start to soften (but no mushy) about 8 – 10 mins stirring occasionally. Then add 3-4 cloves garlic and cook until they start to brown.
5. Sauté meat – Raise the heat to 375 then add chopped beef and chopped pork.  Cook until the meat browns – cook about 12-15 mins.  Stir occasionally as to not burn the meats and veggies.
6. Sauté tomato sauce – Lower the heat to 350 deg on skillet.  Add tomato purée from blender, ½ tbs salt, ½ tbs black pepper, 3-4 bay leaves.
7. Sauté wine – Raise the heat again 380 deg on skillet.  Add 1 cup red or white wine (for this recipe  we used red wine).  The liquid will evaporate and leave just the rich flavor of the wine.  Bring sauce to a boil, then lower heat to 325 deg and cook slowly for 3+ hours.
8.  After several hours of cooking – After 3+ hours of cooking remove bay leaves then add 1 cup whole milk – stir thoroughly for a couple of minutes.
9. Pasta – Serve over Pasta or Spaghetti Squash.  Boil enough water to cover 1 pound pasta of your choice.  Bring water to a boil.  Add 1 pound of pasta and stir as the water returns to a boil.  Keep boiling while pot is uncovered.  Cook pasta approximately 12 to 15 mins or when pasta is al dente.  Garnish with parsley and pecorino romano cheese.

Serves 6 -8

Enjoy!