Easy to make in bulk and even in a slow cookoer, this bolognese, with extras stashed in the freezer has been my salvation many a time--either when there's nothing to eat or when a dinner party doesn't go according to plans. See my writeup here: http://threecleversisters.com/2012/05/15/salvation-bolognese/ —sarabclever
cream or milk
Chop the onion, celery, and carrot very fine–I do this in the food processor since I’m making such a large batch. (If doing this, pulse and check frequently so you don’t accidentally make a puree).
Heat the oil in a 5 quart skillet over medium and add the chopped vegetables. (If you are planning to use a slow cooker, you can just use a deep skillet as I do in the photographs). Sautee, stirring frequently, until the vegetables soften, about 10 minutes.
Add the wine, turn the heat to high, and cook until the the alcohol has evaporated (about 5 minutes).
Before portioning for the freezer, I chill in the fridge (as I try to avoid putting heated food into plastic containers). I generally portion into 1 1/2 cup portions which is very generous for about a pound of pasta. You will note the layer of congealed fat on top. That’s OK.
Toss the ragu with the pasta and serve with plenty of grated parmesan cheese, and garnish with chopped parsley.
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.