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The Best Bolognese Sauce I've Ever Tasted

(post, Melissa Hamidi)

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After being on the road all week, we were looking forward to a quiet evening at home, and a good meal.  A good friend of the Navy Yard (and Guest Cherf on our blog today) suggested we team up and create a dish we could all enjoy ~ music to our ears!  I had no idea what I was in store for when I asked if he could make a sauce to go with my homemade pasta.  And so without further ado, here is the recipe for the best bolognese sauce I have ever tasted.  Eat you heart out Barbara Lynch - Boston has a new chef in town!

The recipe had some very surprising twists from the norm, certainly responsible for the incredible flavor:

2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 C olive oil
1/4 pound bacon, pulsed
1 pound ground pork, not lean
1 pound ground beef, lean
[2] 6 oz. cans of tomato paste
1 C whole milk
1 C water
1 C dry white wine [I used Quail Creek Sauvignon Blanc]
1 tsp fresh thyme leaves
Salt & Pepper to taste

Cook onions, carrots, celery, garlic in oil over moderate heat, stirring, until softened, about 5 min. Add all the meats and cook over moderately high heat, stirring to break up lumps, until no longer pink, about 6 more mins. Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce has thickened, about 1 to 1 1/2 hours. Add S & P to taste and eat.

I poured this on top of homemade tagliatelle, and let the pasta soak up its flavor. Paired with a spinach salad, great wine, and even better company, it was the recipe for a perfect night! Thank you so much Chef Matt, and yes we will do this again very soon.

Mangia Mangia!

Recipe created by Chef Matt of the Navy Yard
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