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)
- 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
- Add salt and pepper, thyme and some chopped fresh fennel tops
- 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!