Ecstatic Kitchen- Sunday Supper Bolognese

I love Sundays in New York. Everyone works so hard and so long during the week. On Sundays they stop. It’s a pure rest day. Slow, sleepy and quiet. It is completely divine. I love cooking a hearty dinner at an earlier time, and enjoy the whole process of preparing, eating and being nourished by a quiet meal with my beloved. We are total suckers for super high quality meat and make this bolognese with all organic veggies and local grass-fed ground beef. We also really love a nice glass of wine and some chocolate for dessert. I would have included a picture but, uh, we ate it all!

Sunday Supper Bolognese


  • 4 large celery stalks
  • 3 or 4 large carrots
  • 1 pack white or baby Portobello mushrooms
  • 1 big white or yellow onion
  • 5 cloves of garlic
  • 2 jars of tomato puree
  • 1 package ground beef (about a pound)
  • Salt
  • Pepper
  • Thyme
  • Fennel


  • Dice carrots, onion and celery. Place in a wide, deep sauce pan.
  • Slice mushrooms and add to pan
  • Add ground beef to the pan as well
  • Turn heat to high and begin to sauté all ingredients.
  • Chop garlic and add to pan
  • Stir
  • Add salt and pepper, thyme and some chopped fresh fennel tops
  • Stir
  • Once everything gets brown add the tomatoes.
  • Simmer on low uncovered for about 30 minutes or more.


I don’t particularly love gluten free pasta. So I usually have my sauce over a huge bed of spinach or bowl of kale. Its actually great!