the first time i made this dish i was pregnant: one week from my due date. i got up early and threw everything together, planning on serving this later that night. little did i know we wouldn't be eating at home until two nights later. my nerd came home early from work to take me to my regular doctor appointment, and we came home the next night with our wonderful baby girl. point being, the longer you wait to serve this the better it gets! you definitely don't want to serve it the day it's made. the ingredients need a chance to hang out and get to know each other. it's also easily frozen, and since it's such a large recipe, we usually freeze half for an easy meal on a lazy day.
spaghetti bolognese:
2 tbs olive oil
1 large onion
4 slices bacon, cut into 1m inch pieces
3 garlic cloves
in a large skillet warm olive oil over medium heat. add onion, bacon, and garlic. saute until onions are caramelized.
1 lb lean ground beef
1/2 lb ground pork
in a large pot cook both ground meats until brown. drain extra fat.
1/2 lb fresh mushrooms, sliced
2 carrots, shredded
1 stalk celery, chopped
1 tsp dried basil
1 tsp oregano
1 1/3 c chicken stock
28 oz canned plum tomatoes
8 oz tomato sauce
add all ingredients, including bacon and onion mixture, to the same pot with browned beef and pork. mix well. cover and reduce heat, simmering for one hour. allow to cool, then store in refrigerator for 24-48 hours.
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