Welcome to episode one of meals that I make for my son that he can keep in the freezer when he’s at college. First up is my Bolognese sauce. I make the sauce and I freeze it in one cup portions. I use soup cubes that I get on Amazon. I put everything in the freezer bag for him and the he could take it out whenever he needs.
I’m also sending him to school with a bunch of the pasta from my pasta line. He loves the rigatoni and the penne. My pasta is made in Pienza, Italy with the very highest quality weed that you could possibly get. It is bronze cut and slow dried making it easier for digestion. So you won’t get bloated.
You could find the full recipe in the caption. And my Pasta is available right here on my website. This is the link
https://miciamammas.com/collections/frontpage
Bolognese (Serves 8 make about 12 cups of sauce)
3 (7 oz.) Carrots
3 Celery Stalks (4 oz.) - I use the celery leaves too..they add great flavor
½ Cup Fresh Parsley
1 Red Onion (4 oz)
5 Tbsp. Extra Virgin Olive Oil
3 tsp. Salt
¾ lb Ground Pork
1 lb. Ground Beef
1 ¾ Cups Red Wine
4 tbsp. Tomato Paste
4 Cups Whole Canned Tomatoes (Pomodoro Pelati), Pureed
2 tsp. Black Pepper
3 Bay Leaves
5 Rosemary Sprigs, Fresh
Pecorino Romano Cheese Ends, Optional
½ cup Grated Pecorino Romano
METHOD
In a food processor combine the carrots, celery and parsley and pulse. Then add in the onion and pulse until the entire mixture is nice and chopped up.
Heat the oil in a large frying pan. Add in the mixture from the food processor and cook for 10 minutes. Season with 1 ½ tsp. salt.
Add the pork and beef, and brown it, breaking it up as it cooks. Be sure that there is no more pink with the meat.
Add the red wine and cook until most of the liquid has almost evaporated. Make sure you scrape the bottom of the pan as you do this. All those brown bits give the sauce great flavor.
Add in the tomato paste and mix well. Cook for 2 minutes.
Add the pureed tomatoes to the saucepan.
Season with 1 ½ tsp. salt and pepper.
Then add in the bay leaves, fresh rosemary and the Pecorino cheese End. Cover.
Cook on low for about 1 ½ hours, turning often.
Lastly, add in Pecorino Romano and turn.
I then portion the sauce into one cup molds. Freeze. Remove from the mold and put in a big Ziploc bag so that my son could use whatever he needs.
When ready to use just to force the portion. Boil your pasta, combine with sauce and serve.