The Pleasant Peasant...... What's in a name?

These are special times, mid-pandemic.  Millions are staying close to home, cooking more than ever, and needing to stretch every food dollar to it's limit.   It's a good opportunity for folks to learn new recipes, and new skills in the kitchen.  These will last long after we move on from the pandema'days.

Long ago, I heard the term 'Refrigerator Velcro'.  It means a dish  that can use up lot's of leftovers clogging up the 'chill-chest' (Nod to Alton Brown on both terms). 

Soups and stews are such dishes, as is Chili, and many casseroles.
Yeah, we all know what's happening here.... The Kitchen Elf is using up leftovers.... blech.

But, give that dish a recognizable name, look, and taste.... and magic happens.   Such a dish is Bolognese Sauce. 

Traditionally a very meat-heavy tomato based sauce served over pasta, or even simply in a bowl, Bolognese sauce has a thousand recipes.  Every chef has their own, or at least 'Says' they do.

Once the 'bones' of the sauce are in, I consider all bets to be off.  It needs to be largely ground meat, and have a solid tomato base.  Past that, whatever makes sense, tastes good, and most importantly... is on hand.

In the picture above, we have a bowl of Rotini with a large helping of luscious Bolognese sauce.  The sauces 'Bones' were a 1lb chub of 85% ground beef, and a can of chopped fired roasted tomatoes.

In a large covered pot, brown down the ground beef.  I do it with a chunk of butter to make things richer.  Season to taste, as flavor is always an option!

When the beef is mostly browned, break it up well, and add in whatever chopped onion you can gather up.  I had most of a huge sweet onion in the fridge, and half a shallot, so that went in.  The meat and onions are cooked down for about 20 minutes, lid off. Stir occasionally.

While the meat and onions are getting chummy, gather up whatever else you have that can fill out the sauce.  Tomato is a given, but the source is on you.  I went with one can of chopped fire-roasted tomatos from Hunts.  It's a pantry staple here.  Along with it, most of a whole tomato, about half a cup of Ragu bottled sauce, and about 3 ounces of tomato paste.... all fridge leftovers.

That went into a bowl, along with chopped garlic, oregano, parsley, kosher salt, fresh black pepper, and red pepper flakes.  

When the meat and onions have cooked down a while, the bowl is dumped in.  The bowl is then rinsed out with about a cup of water, and that's also added to the pot.   Stir with arduous vigor, and then lid up.  Leave the heat at medium low, and let it simmer at least 90 minutes, stirring well every 15 minutes or so.

I'm pretty sure every great Italian sauce is 60% superb ingredients, 72% love, and 85% Grandma stirring things like a kitchen fiend. (How much does this even equal?!)

The last 15 minutes, just leave the lid off as you prepare the pasta.  As your pasta boils, use that time to keep stirring the sauce while it's on medium heat.  It should be thickening nicely, and the smell will be drawing the household to the kitchen.  Beat them back until it's done.  Shut it off when it's perfect, and put the lid on.  It's molten lava, and will keep for hours if you just stir occasionally.

That's it.  Make your pasta as you wish, and spoon on heaps of the Bolognese.

Now, what else can you put in your Verrrrrry traditional sauce made with your Grandma's Secret Recipe©?   Pretty much the same thing she did.... whatever she had on hand, and felt like adding.

Peppers.  Carrots.  Veggies.  Fresh herbs. Wine.  Beer. Bacon. Sausage.  Some grated Parmesan. Remember that first term.... 'Refrigerator Velcro'.   As long it's meat forward, and richly tomato based.

Just say its an old family secret, and don't tell anyone.  Shhhhh.