Matt's Bolognese Sauce

“I think it needs more meat,” Matt declared as he stirred the contents of the large steaming stockpot. I couldn’t help but smile. The smell of homemade Bolognese sauce wafted through our apartment and out into the hallway, inducing drops of drool to form at the corners of the mouths of any passers-by.

I was in my own little heaven. For months, I had been begging Matt to cook with me, and was thrilled when, on Friday afternoon, he suggested just that for our weekend itinerary. Upon arriving at home Friday evening, the cookbooks flew off the shelf and post-its began marking up page after page of delicious-looking recipes. I was on a mission.

Of course, leave it to Matt to make the perfect suggestion: Lasagne Bolognese, Matt’s favorite lasagna, and one that is rarely, if ever, done correctly in the United States. A time-consuming, but delightfully simple recipe.

A few hours, two trips to the grocery store, and a good cry over four onions later, there Matt was, manning his precious pot of Bolognese. What a perfect afternoon it was. From homemade pasta and first attempts at gnocchi (still to be eaten), to Matt’s insistence that we more than double the amount of meat in the sauce; it was a day of laughter, creativity, making messes, and getting to know yet another side of my best friend. And that was all before the first bite of the lasagna. Trust me, the day only got better.

Matt’s Bolognese Sauce

The original recipe only called for 1/2 pound ground beef, but I must agree with Matt that the additional beef was a nice touch. Also, we doubled the recipe so as to have leftovers and enough for gnocchi, but the recipe below is for the original portions, to serve 4-6.

1/2 - 1 lb. ground beef
2 medium onions, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
1 ½ C. dried porcini mushrooms
1 C. dry red wine
1 laurel leaf
24 oz. crushed or diced tomatoes
Olive Oil
Salt and Pepper

Place mushrooms in a bowl of tepid water.

Heat 2 tablespoons olive oil in a large pot over medium heat. Add carrots, celery and onions and cook until brown. Add the beef and cook for 2-3 minutes. Add the red wine, cover, and cook for 5 minutes.

Finely chop the mushrooms, discarding water. Add mushrooms and 2-3 tablespoons tomatoes, stir thoroughly. Cook, uncovered, 3 minutes. Add remaining tomatoes, laurel leaf, and salt and pepper. Lower heat to low and simmer gently for 2-3 hours. If mixture gets too dry, add hot water.

Serve over pasta of choice (spaghetti, gnocchi, etc., or use to make Lasagne Bolognese as we did).