This week, I've gotten a special request, a plea, for a truly phenomenal Bolognese Sauce. So, here it is. Traditionally, Ragu alla Bolognese, a sauce that originated in northern Italy's Bologna is made with ground beef and pork, some vegetables, and enhanced with milk or cream and seasonings... So, it is obvious why a Kosher cook might have trouble duplicating an authentic Bolognese sauce. Throughout the years, I've pursued many Kosher cookbooks searching for a great meat sauce recipe, but often times what I found were recipes loaded with ketchup and sugar, more 'sweet & sour' than a truly hearty and full-bodied Bolognese. So, after a bit of experimentation, and some mixing and matching, I found a way to achieve a gorgeously thick, rich tasting, aromatic meat sauce. It is simple and only uses a select few ingredients including: caramelized onions, carrots, celery, ground beef, tomato sauce and lots and lots of good red wine. It is important to note that the oni...
