Spaghetti Alla Bolognese

I know spaghetti is not the traditional pasta for Bolognese, but it’s what I grew up with and I constantly crave it.

I had some smoked pork neck bones burning a hole in my freezer so I made a very collagen rich smoky pork stock.

1 lb ground beef
1 lb mild Italian sausage
12 oz tomato paste (two small cans)
30 oz tomato sauce (two regular cans)
1 cup Kirkland signature Cabernet Sauvignon
1 quart pork stock
1 cup of milk
4 ribs celery
1 carrot
1 white onion
4 fat cloves of garlic
A knob of cold butter
1 star anise pod

Browned the meat until it built up a little fond on the pan, then added the fine diced celery, onion, and carrot. Once the vegetables were a good translucent, add tomato paste, give it a chance to cook out the raw tomato flavor. Then the garlic, red wine, tomato sauce, and pork stock. Toss in the star anise pod and simmer four hours, stirring every now and then. At hour 3, add the milk. When it’s all done, extract the star anise pod and discard, then stir in the cold butter.

Makes almost a gallon of Bolognese but it freezes well.

by Chubbs1414