Some of the best classics take hours to simmer, relegating them to Sunday afternoons. But here’s a secret: You don’t need hours to make a delicious bolognese. You just need a handful of quality ingredients and the right pot.
You could just use ground beef, but I think the key to extra flavor is a trifecta of ground meat: pork, veal, and beef. And a nice, big pot to hold it all. I like cast iron, because they retain heat and look pretty (read: you don’t have to stuff it into some cabinet when you’re not using it!).
So, today I’m going to give you the recipe for my version of bolognese and a chance to win the cast iron pot I cook it in.
Thanksgiving might be over, but it’s still eating season (yes, that’s a thing)… and this is the perfect dish to add to your list. Make it Sunday, then eat it all week. Last night, we had this over baked potatoes with cheese and sour cream. Tonight, I’ll be eating it over a toasted baguette while going crazy with the Cyber Monday sales. Then, tomorrow we’ll be having a big dollop of it stirred into mac and cheese. (You can see I’m really taking the time between holidays to diet a little bit!) You could also totally make this for a crowd and keep it warm in a crockpot at the tailgate. You know, if you’re not into eating the same thing all week long.
I honestly had no idea what to call this, except delicious. It was adapted from this recipe, but she called it Chili. The way mine turned out… not exactly chili. Much more like soup. But if you Google Mac and Cheese Soup, it looks nothing like this. Neither does Cheeseburger Soup. But whatever. It’s delicious… there’s cheese, there’s elbow noodles, so I’m calling it Mac and Cheese Soup. All you need to know is that this is a super quick comforting meal that’s perfect for a Monday night.
Knowing I cook almost every night, people always ask me: What’s your favorite thing to cook? My answer is “I don’t know… I rarely ever cook the same thing twice.” This is invariably met with a look of disappointment. I think probably because I’m not telling them what they should be making for dinner.
So, this recipe is for anyone who has ever asked me this question. This is one recipe that I have made over and over again. And I really do love it. It’s inspired by a vegetarian enchilada I once had at Rosa Mexicano. But this one has chicken, or beef, or steak in it (see, have to mix things up somehow!). The sauce is amazing. And, yes, you should make this for dinner. As soon as possible.