“Slow Cooked Bolognese” For a Wednesday:
3 strips bacon, cut into small pieces
1 tsp olive oil
4 cloves garlic, chopped
1.5 lb steak tips, patted dry and lightly seasoned with salt and pepper
½ cup of good red wine
1 small eggplant, diced
1 small green bell pepper, diced
1 small red pepper, diced
2 tbsp + 1 tbsp fresh Italian Parsley, chopped
2 tbsp + 1 tbsp fresh Basil, chopped
1 large can, San Marzano Diced Tomatoes
1 tbsp Sundried Tomato Tapenade
1 tbsp Olive paste
1 tsp Tomato Paste
Salt and pepper
¼ lb orrechiette pasta, or your favorite type, cooked al dente
Begin by placing the pieces of bacon in a single layer in the bottom of a large skillet, pre heated, over medium to medium high heat. Once crisped, remove the bacon from the pan, and discard 3/4s of the bacon grease. Remove from heat for a few moments to allow to cool slightly, and then add the olive oil, and the garlic. If your pan is too hot the garlic will burn and become bitter, if you see this happening, remove the pan again from the heat and continuously stir the garlic for a matter of minutes.
Allow the sauce to simmer for about 20 minutes to a half an hour (or as long as you can wait for dinner) over low heat, and then add the pasta and stir. Plate in big bowls, sprinkle the crisp bacon, and remaining herbs over the top.
Recipes like this one, you can definitely go a bit lighter on the salt because this incorporated ingredients like store bought canned tomatoes, and the sun dried tomato tapenade, and olive paste where I wasn’t able to control the amount of salt. Definitely taste as the sauce develops to see if you need more salt before adding it.