Fettuccine Bolognese

 

Ingredients:

8 Oz. ground beef.
1 Oz. salt pork, sliced very thin.
2 Oz. chorizo.
1/2 Cup chopped onion.
1 Cup chopped portobello mushrooms.
1/2 Cup chopped carrots.
1/2 Cup chopped red bell peppers.
4 or 5 Cloves minced garlic.
1/2 Cup red wine.
20 Oz. can of chopped tomatoes.
1 Tbsp each of basil, oregano & thyme.
1 Tsp ground coriander.

 

Directions:

Heat olive in a skillet & add the minced garlic.

After the garlic is aromatic, add the onions, carrots, mushrooms, and bell peppers.

After the oniions are transparent, add the ground beef, chorizo & salt pork.

When the meat is brown, add the red wine, and when it has cooked down, add the tomatoes and spices.

Let simmer as long as you can. Three hours is good.

Serve over fettuccine.

Notes:

This is a creation based on several bolognese sauce recipes. They all seem to use vegetables, ground meat, and tomatoes and to require a long time simmering. I substituted bell peppers for celery and added the mushrooms. The salt pork substitutes for Italian pork. Of course, the chorizo is a non-Italian fusion intrusion.

Variables are some kind of broth and/or wine.

I wasn't certain how to use the tomatoes (or how much), so I have pictured alternatives. I finally used the 14 oz. can of chopped Italian tomatoes and half of the can of chopped tomatoes and chiles. A 28 oz. can would have been too much.

Beef seems not to be a usual meat in Italian dishes. Pork of some kind is more common. Ground meat is the tofu of the western world. It has no real taste of its own and adopts the flavor of whatever is added to it. This recipe was not bad. It was approved by the other person who had to eat it, and I will cook it again.