Regina’s White Bolognese (for Martin and Allison)• 2.5 pounds Italian pork sausage meat (recipe for my homemade below) or buy pre-made• 2.5 pounds ground beef Cook Beef and Italian Sausage until browned. Continue to break apart with a spoon while browning. Drain off excess fat, Set aside INGREDIENTS• 1 tablespoon extra-virgin olive oil• 2 cups diced white onion• 2 cups diced green pepper• 3 cups carrots – coarsely chopped in food processor • 1 teaspoon sea salt • 1 teaspoon freshly ground black pepper• 1 tablespoon garlic paste (or minced fresh garlic)• 1 tablespoon fennel seeds (toasted)• 2 cups dry Italian white wine• 2 cup Pernod • 6 porcini mushroom bouillon cubes dissolved in 2 cups simmering water• 2-pound sliced mushrooms (any good mushrooms) sauté with a little butter or olive oil- get your pan hot and don’t over crowd the mushrooms so they get a nice brown color, season them with salt and pepper while sautéing • 1-pint heavy cream1. In heavy large pot, sauté onions, peppers and carrots until onions are slightly browned.2. Add salt, pepper, garlic, fennel, and white wine3. Dissolve porcini bouillon cubes in hot water and add into pot4. Let simmer for 20-30 minutes, until carrots are fork tender. If you need a little more liquid, add no more than ¼ cup of water at a time. 5. Sautee mushrooms and add them to pot with the cream. Simmer for another 20 minutes- taste and adjust salt and pepper as needed.
Serve over Rigatoni with shaved pecorino or parmesanBolognese freezes very well, great to make in large amount and have around for an easy dinner.
Regina’s Italian Sausage (for White Bolognese- you can purchase sweet Italian sausage with fennel, but this is so easy and makes it so good!) 5 lbs. Ground Pork Shoulder 3 tablespoons Salt3 tablespoons Sugar1 tablespoon Pepper, black3 tablespoons Fennel seed, toasted and ground1 tablespoon Italian seasoning2 tablespoons Garlic Powder1 tablespoon Red Chile flakes½ cup Absinth or Pernod1 cup Italian White Wine
Using paddle attachment – put all ingredients into mixing bowl. Mix on speed 2 until well blended. Refrigerate for a day before using.