Spaghettini and Bolognese

Everyone is lead to cooking by their experiences. I learned to cook from my Mum but not in the way you would expect. My mother is quite the force in the kitchen and she stops for no one and hates when anyone interferes with her space. So I spent my childhood watching in on my Mum cooking but never actually cooking. I think my words were "why do I need to when you do it so well?" Oh the ignorance of youth! It so happened that I didn't really need any cooking lessons - although my knife work could use some refining - thankfully there was some transfer of ability! My Mum also used to lie to me about what I was eating in order for me to really try something new without any prejudices. It's really funny because it always backfired on her. I also have a really well-developed palate now...thanks Mum!

Besides my ability to cook, there is a couple things I learned from my Mum:

1. Don't let cuisines form your boundaries. Working with different spices and ingredients is the best way to expand your techniques and go outside of your comfort zone. My Mum was an amazing cook and never cooked from the same cuisine background two meals in a row.
2. Knowing flavor profiles and what things taste like is the best way to cook. You don't have to follow a recipe that way because you taste until it tastes right. I will stand there and think about what it needs in order to taste "complete" before I will serve it to anyone - even myself! 
3. Big fancy meals are spectacular but sometimes you just need something quick. And more delicious than a microwaved meal. This is one of my favorite easy meals - bolognese sauce!

Bolognese sauce is so delicious and very versatile - plus its great for pretty much any weather although it is very hearty. So the versatile part means put anything you want in your bolognese! It's the type of meal that you throw in whatever you veggie or meat you need to use before it expires. So the following recipe is just a guideline. You probably want to keep the quantity of meat, tomato, and vegetables but specifics are really up to you. Remember this is a meat sauce - not tomato with some meat.

• 1.5 lbs ground meat (beef, pork, veal, turkey, ect.)
• Bacon & bacon fat (optional)
• 1 large onion
• 2-3 cloves garlic
• 1 (28 oz) can plum tomatoes
• 6 oz tomato sauce
• 1/2 cup white wine
• 1/2 cup stock
• Mushrooms, carrots, celery, squash, eggplant, ect. Need about 1/2 the veggies to the meat.
• Season with salt and pepper, 1/2 tsp basil and 1/2 tsp oregano. Add chili pepper flakes for heat.
• 2 tbsp olive oil

In a large skillet, heat oil and saute bacon until brown and crisp. Retain bacon grease. Add two tablespoons of bacon grease to a large saucepan and brown meat - do not cook fully. Drain excess fat. Stir in vegetables and season. Cover and reduce heat to a simmer, stirring occasionally until meat is fully cooked and vegetables are soft. Also optional, saute vegetables before adding to the browned meat for more flavor.

Enjoy! Don't forget to keep some sauce for leftovers! 

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