Non-Traditional Budget Bolognese SauceApologies in advance to any Italian or British readers - this is neither Mama's Bolognese nor Mum's spag-bol, but worth a try, anyway.
As Cook seems always to be on holiday when needed, a food-processor helps a lot in preparation.
1) Mince 3 carrots, 3 stalks celery, 2 medium-large yellow onions, about 6 cloves garlic.
2) Mince approx 1/2 pound lean-ish pork (or beef or chicken or goat or your veggie-alternative of choice - I suspect eggplant/aubergine or zucchini/courgette would be marvelous - use whatever is on "Manager's Special" that day)
3) Skin and break up 2-3 links of hot Italian sausage (or veggie alternative) and brown in a bit of olive oil, so it doesn't burn, Add rest of meat (or whatever) and brown. Remove to a plate but retain grease in pan. (I like a large coverable saucier or Dutch oven for this - DO NOT use cast iron unless you are supremely-convinced that it it seasoned to the point that tomato products will not react badly)
4) Sweat the onions a bit, then add garlic, celery and carrots - sweat until relatively-soft. Some dried oregano, thyme and basil is good to add at this point.
5) scrape the veggies to edge of pan, add a bt more olive oil, and 'toast' a couple small cans of tomato paste. Just dry it a bit and bring out the flavors. Don't burn it, but don't skip this step, either.
6) Mix with veggies, return meat to pot, and stir thouroughly
7) Add about a cup of stock/broth of choice (chicken or veggie) and mix - it should be a bit wetter than ideal, but not soupy. Maybe a pinch of crushed red pepper flakes.
lower heat and simmer about 30-40 minutes.
9) reduce if needed, correct salt and seasonings, add chopped fresh basil and fresh parsley
9) If it absolutely has to be more pink for your tastes, add cream (I never do, blasted stuff always curdles on me w/tomatoes) or shredded parmegiane cheese.
It's cheap, and even tastes good as a sandwich-spread
