One of my favorite tips for my cooking students and blog readers is that when you make something that takes a bit of time, make extras and freeze some for a quick dinner another night. Bolognese sauce is one of those things that needs to simmer for awhile so that everything breaks down, the flavors meld, and the sauce becomes silky and smooth. This recipe makes enough for dinner tonight for two, plus 3 more containers with sauce for 2 servings. If you have a larger family to feed, double or triple the recipe so you still have more left to freeze.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced very small
- 2 pounds ground bison (or beef)
- 1 large, or 2 medium, carrots, grated
- 3 14-ounce cans San Marzano tomatoes, crushed (see sidebar link to order from Gustiamo with a special discount for Cooking with Michele readers!)
- 2 tablespoons thinly sliced basil
- ¼ cup half-and-half
- 2 large pieces of rind from Parmigiano-Reggiano cheese, optional
- Salt and pepper
- Heat oil in a large stockpot and add the onion and bison. Cook, stirring frequently, until mostly browned and crumbly. Add the carrots, tomatoes, half-and-half, and basil and bring to a boil. Cover, add Parmigiano rinds if using, reduce heat to simmer, and cook for 1-2 hours, stirring occasionally.
- Remove Parmigiano rinds (delicious to snack on these, or just toss them!), and season with salt and pepper to taste. Serve over pasta of your choice.