It’s fall. Is anyone else super excited? I’m ready for boots, cardigans, cranking up my oven, leaving the windows open during the day, wood burning fires at night and always, always watching the leaves change. That first week when they burst into a colorful explosion of oranges, yellows and reds. Yes.
My friends at KitchenAid challenged me to BEEF UP YOUR BOLOGNESE, or come up with a Fall version of my traditional Bolognese sauce. How did we do that? With the help of my KitchenAid® Dual Fuel 36 Range of course and by infusing the earthy deep flavor of mushrooms into our low and slow Saturday sauce.
Bolognese sauce is all about layering flavors and mushrooms just add another level to this classic sauce that’s perfect for Fall (and winter).
Hopefully we’ve inspired you to get in the kitchen and make your our Bolognese Sauce! You can use it to make my favorite, LASAGNA, as a filling for stuffed shells, or simply add to it to any chunky pasta like pappardelle or rigatoni like we showcased in the video.
The sauce it almost stew like so it needs something substantial to hold up to it so you’ll want to skip say Cappellini (Angel Hair) pasta for this dish. Now this is important, make sure you have a nice crusty loaf of bread to serve it with. You’ll want every ounce of this sauce. Trust me.
And that other half of the bottle of wine that you didn’t use in the sauce? Serve it up with your sauce because wine and pasta were meant to go together. You wouldn’t want to break up that culinary marriage now would you?
EDITED TO ADD: Contest has ended. Thank you for your entries. Winner has been notified.
Great news – this post includes a sweepstakes and you could win your dream KitchenAid® appliance! All you have to do to enter is leave a comment telling me about how you BEEFED UP YOUR BOLOGNESE or recently conquered another cooking challenge—or look below to find out other ways you can enter for a chance to win. Entries will be pooled between four participating blogs and one winner will be chosen to receive up to $5,000 in KitchenAid® appliances of your choice! Sweepstakes Rules:
No duplicate comments. You may receive (2) total entries by selecting from the following entry methods: Leave a comment in response to the sweepstakes prompt on this post Tweet (public message) about this promotion; including exactly the following unique terms in your tweet message: “#moretomake” and “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post For those with no Twitter or blog, read the official rules to learn about an alternate form of entry. This giveaway is open to US Residents age 18 or older. Winner will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected. The Official Rules are available here.This sweepstakes runs from 9/23/13 – 10/20/13.
- 2 tablespoons extra virgin olive oil
- 2 carrots - peeled, minced
- 2 stalks celery - minced
- 2 cloves garlic - minced
- 8 ounces cremini mushrooms - minced
- 1 onion - minced
- 6 ounces tomato paste
- 1/2 bottle red wine
- 2 pounds ground beef
- 1 pound ground veal
- 1 pound pappardelle pasta
- In a LARGE deep sided pan add olive oil and heat over medium heat. Add: carrots, celery, garlic, mushrooms and onion. Saute over low heat for 20-25 minutes or until completely soft, tender. Stir as necessary.
- Add meats, season with salt and pepper and cook until completely brown. Once browned, add tomato paste and allow to brown, approximately 5 minutes. Once brown add wine. Allow to reduce by half. Season with salt.
- Add enough water to cover the sauce by 1". Simmer on LOW. Stirring as necessary. When liquid levels are low add more water. Continue cooking and reducing for a MINIMUM of one hour. Sauce is best after 2-3 or even more hours.
- Cook pappardelle according to package directions. Serve with bolognese sauce.