Momma J’s Bolognese

bolognese 2I have a confession to make. I’m not a big tomato fan. But I like ketchup. I like sliced tomatoes on sandwiches and burgers. I like salsa. I like pico de gallo. But I’m not a big “red sauce” fan. As in spaghetti sauce and the likes. I like spaghetti though. Confusing, I know! I just don’t like big chunks of tomato. Canned tomatoes specifically. Yet, every time I go to Costco, I buy the huge box of diced tomatoes. Seriously.

So this recipe, created by me (Momma J) :), is just right because it has crushed tomatoes in it. Hallelujah! No big chunks that I have to pick out and push off to the side. This sauce is a definite nice change from regular spaghetti sauce. Super simple, but I just love the flavor because it doesn’t taste simple. And it’s budget friendly, which is always a plus in my book.

Momma J’s Bolognese

  • 2 tbsp. each of olive oil & butter
  • 1/2 onion, diced
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 1 lb. each of ground pork & ground beef
  • 3/4 c. white wine (I used Chardonnay, surprise, surprise!)
  • 1 c. whole milk
  • 2, 28 ounce cans of crushed tomatoes
  • 2 tsp. ground nutmeg
  • 1 tsp. each of salt & pepper (if you feel the need, add more)

Heat a Dutch oven (or a stockpot) over medium heat. Add olive oil and butter, let melt. Add onion, carrots and celery. Saute for about 5 minutes.bolognese 5 Add both meats and cook until browned. bolognese 3Add wine and let cook for 2 minutes. Reduce heat and add tomatoes, milk, salt, pepper and nutmeg. Bring up to a boil, and then reduce heat to a simmer. Let simmer covered for 1 hour, and then uncover and let simmer for 1 hour or until sauce has thickened.bolognese sauce Serve over your favorite pasta (I used linguine) and freshly grate some nutmeg over the top, along with some fresh cracked pepper.

This recipe made enough for my family to have TWO meals. The other half is in my freezer and begging to be eaten every time I open that freezer door. I love having sauce in the freezer like that, but if you don’t, just cut the recipe in half.

bologneseBon appetite!

Spicy Mexican Style Marinated Carrots

marinated carrots 5Ever had those carrots at a taco shop? If you have, then you know what I’m talking about. If you haven’t, WHY NOT?!? They are so good! And you’ve been missing out. Spicy, tangy, and at some places, crunchy. Most taco shops I’ve had them at lean towards the softer side, but I prefer them to have a slight crunch. If you plan on having Mexican food at home, you must make these to have on the side.

Spicy Mexican Style Marinated Carrotsmarinated carrots

  • 1 lb. carrots (approximately 6 medium sized), peeled, and cut on the diagonal about 1/4″ thick
  • 1/2 of a small onion, sliced into 1/8″ rings (I used a mandolin to slice the onions)
  • 3 garlic cloves
  • 3 cups warm water
  • 2 tbsp. canola oil
  • 1/4 c. pickled jalapeno slices
  • 1/4 c. pickled jalapeno juice from the jar
  • 3/4 c. apple cider vinegar
  • 1 tsp. dried oregano
  • 3 bay leaves
  • 2 tsp. peppercorns
  • 1/2 tsp. crushed red peppers

Saute garlic, carrots, onions in a pot on medium high heat for 2-3 minutes. Add the remainder of the ingredients and bring to a roiling boil. Turn off the heat and let cool for 2-3 hours. Put into a jar/container and refrigerate for up to 1 week. *If you like your carrots on the softer side, let boil for up to 5 minutes, then turn off the heat.

marinated carrots 2Do I think these will last a week in your house? Absolutely not!