Slow Warmth, Simply Given
Bolognese is one of those recipes that carries memory in its fragrance. The moment the soffritto begins to soften — carrot, onion, celery yielding gently to heat — something in the kitchen shifts. It becomes quieter, warmer, more patient. This is not a sauce that rushes. Even in a shorter version, it asks you to be present, to stir, to let the cream fold in slowly and the meat settle into something tender and abundant. There are few more honest ways to spend an evening.
Ingredients
- 1/4 cups finely diced carrots
- 1/4 cups chopped onions
- 1/4 cups chopped celery
- 2 tablespoons Alessi Extra Virgin Olive Oil
- 1/2 pounds lean ground meat
- 24 ounces Alessi Smooth or Chunky Marinara Sauce
- 1/2 cups heavy cream
- 1 pound Alessi Organic Spaghetti, cooked al dente
- Grated cheese, optional
Instructions
- Saute carrots, onion, and celery in 2 tbsp. olive oil until done.
- Add ground beef and cook with vegetables until browned.
- Add jar of pasta sauce and heavy cream and stir until heated. Serve over cooked “al dente” pasta.
