Bella Bolognese

Denise Gianatasio is a Northport Village resident and freelance writer. She is a licenced agent at Signature Premier
Properties, Platinum Circle of Excellence, 172 Main Street, Northport 631-754-3600. Denise enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice you may need at dishinwithdenise@yahoo.com.

It must be Sunday, circa 1960. Upon waking  Sunday mornings, I can hear activity and lots of movement in the kitchen. Clanging pots and pans, the sound of meat sizzling, the can opener, the blender mixing tomatoes, and the sounds of the Victrola softly playing music from Jerry Vale, Dean Martin and Frank Sinatra. It was a sweet, fragrant way to begin the day. Its been more than a decade since all that sweet noise. My mother and father were determined to create an outstanding meal for their family, especially on Sundays. Dinner time was traditionally set for 2:00 p.m.–all must be home, washed up and seated to enjoy the delicious feast.
    My parents Sunday specialty was typically a Bolognese sauce. A meat and vegetable-packed tomato sauce served with pasta (any variety will do). Serve with a salad or antipasto and of course, fresh crusty Italian bread and a glass of red wine.              
    Today, Sundays are not quite the same. We have the opportunity to go shopping at stores and the mall. Some even go to work, shop for a home or buy a new car. Today’s lifestyle may include scheduled sports practice, games, activities, or playdates. Dinner at 2:00 is not an option anymore. However, you should try to create that special time on Sundays with your family; even if life is more harried and the table is not set until 6:00 P.M. The magical gift for all is…timeless! Talk, share, laugh and mangia! Turn Sundays into your own “La Bella Domenica!” (A beautiful Sunday!) 
~ Ciao, xoxo, “Dishin with Denise”

Serves 6
2 garlic cloves, diced
½ cup of fresh basil, parsley & oregano chopped
½ tsp red pepper flakes or to taste
3 large carrots, finely diced
3 celery stalks, diced
½ cup olive oil
1 large Vidalia onion, chopped
1 lb. of fresh sliced mushrooms
3 large cans of whole tomatoes (San Marzano)
1 ½ lbs. of fresh ground chop meat
1 lb. of sweet (decased) Italian sausage
½ lb. of hot (decased) Italian sausage
2 lbs. of pork neck bones
½ small can of beef broth
1 cup red wine

    In a pan, use ½ cup of olive oil to sauté onions, carrots, celery, basil, parsley and oregano. Add a ½ tsp of red pepper flakes, fresh ground pepper and salt. Sauté until vegetables are very soft. Add mushrooms and garlic; cook for a few minutes. Add 3 cans of tomatoes–hand squeezed or blended. Add beef broth and simmer for approximately 25 minutes. Add red wine and cook for additional 5 minutes. 
    In a large pan, brown meats until thoroughly cooked. Remove excess fat and shave meat off bones. Add cooked meat to the sauce.
    Boil and drain your choice of pasta. Once drained, toss with the meat sauce. Add a sprinkle of extra fresh basil, black pepper and grated cheese.  Don’t forget to serve this dish with a nice rich glass of merlot. Mangia and Bon Appetit!!