Storming the Casserole: Mission In Pasta Bowl

Feeding a crowd

This pasta sauce works well as a spaghetti sauce, or makes the base to an amazing
lasagna, I use it with shorter pasta shapes to make into a pasta casserole.

Bolognese Sauce

  • 1 Cup Carrot finely diced (1 Large)
  • 1 Cup celery finely diced (2 stalks)
  • 2 cups Onion finely diced (1 Large)
  • 2 cups finely diced mushrooms (½ pound)
  • 1/3 cup olive oil
  • 2 Tbsp garlic minced (or 1 Tbsp garlic powder)
  • 2lbs(1kg) ground beef and/or pork
  • 1lb(500g) diced bacon
  • 1 cup milk
  • 1/2 tsp nutmeg
  • 1Tbsp Chilli Pepper Flakes (optional)
  • 2.5 cups (680ml can) tomato sauce
  • 3 cup (780ml can) diced, or crushed tomatoes
  • 1 cup wine (I prefer red, but white wine or beer will work. Flavour will vary depending on what you use) Or use stock or water
  • 2 Tbsp total of Italian seasoning or basil and oregano
  • 1Tbsp Worcestershire or soy sauce
  • Salt and Pepper to taste

Shortcut: If you have a food processor, use it to fine dice the onion, carrot, and celery(cut the celery
up if you don’t want the “floss” to wrap around your blade), and mushrooms.

  • Cook up Bacon until crispy, separate from fat using a slotted spoon. Set aside bacon, keep
    fat for baking or cooking eggs, or discard.
  • Saute Veg in olive oil in a dutch oven, once things start to soften up add the garlic.
    Using the same dutch oven, brown the meats, deglaze the pan with the wine. Add everything
    else to the pot and let simmer for a couple hours, the longer the better, but don’t forget to stir
    it!!
  • Once it’s been cooking long enough to develop some flavour. Season with salt and pepper
    to taste.
  • There will be enough sauce to comfortably cover up to 4lbs (2kg) of dry pasta, Rotini or
    Penne work very well for this; I used 1lb(500g) of rigatoni.(This sauce freezes fairly well and
    will keep in a freezer for up to 4 months). Follow package instructions. Once you have
    cooked pasta you can serve the sauce on top, OR turn it into a casserole by mixing it all
    together in a fancy serving vessel and baking with cheese.I recommend avoiding the
    pre-shredded stuff, it just doesn’t melt as nicely, but it works, you do you.

AFTERTHOUGHT

In order to make this vegan, you can omit the bacon, substitute 2lbs of meat with 2lbs
mushrooms (Try different varieties!). Add ⅓ cup more olive oil. Omit the milk, and use soy
sauce instead of Worcestershire.

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