One of the absolute worst things about my career interregnum is that Inky and I have had to cut back on some of the things we like most. One of those things is food; be it at home or dining out. We used to go out to eat at least twice every week and when we did eat at home we ate what ever caught our fancy at the time. Now, almost never go out and when we eat at home we scale back on the cost of everything we eat. The result is a somewhat simple diet. It was with this as a backdrop that I busted out my family cookbook and looked for something different to make that would also be kind of cheep. And so here is my dad's bolognese sauce which (depending on how many of the basics you already have in your pantry) should only set you back about $10-$15. Here's the list of what you'll need:
1 lb of pasta (preferably rigatoni),
3 tbsp butter
4 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1 lb ground meat (can us pork, beef or any combination)
1/4 lb bacon, finely chopped
2/3 cup dry white wine
4 tbsp tomato paste
1 1/4 cups chicken stock
4 tbsp light cream.
Heat the butter and oil in a deep frying pan.
Add the chopped onion, carrot, celery and bacon and fry over a low heat until the vegetables soften and they begin to change color.
Add the ground meat and fry gently until it begins to brown, crumbling with a fork.
Moisten with the wine and cook until it evaporates and then season to taste with salt and pepper.
Dilute the tomato paste with some of the chicken stock then stir the mixture into the sauce.
Cover and cook slowly, stirring from time to time.
Gradually add the rest of the stock throughout the remainder of the cooking time.
After the sauce has been cooking for 90 minutes, stir in the cream and continue cooking until the sauce has reduced.
Plate, serve and sit back and wait for the congratulations to flood in.