I saw this little tip on Pinterest and finally decided to give it a try. Well, it worked! And if you haven’t seen it for yourself on Pinterest, here it is….
Wash your celery and pat it dry. Then wrap it up tightly in foil. For some reason, it keeps it really fresh. And I don’t even much like celery anyways, so I definitely never use a whole bunch of it. It is cheap, but I hate to throw away anything and this trick has saved me from having to chuck old celery.
These pictures are celery that is AT LEAST 2 weeks old. And I’m sure that’s just me being generous because I think it’s a bit older than that. But it’s still crisp, green and fresh. Except a little towards the ends of the stalks, but still!
I definitely won’t be keeping it in Ziploc bags anymore!
I 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. Add both meats and cook until browned. Add 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. 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.