ptb summer bolognese
1 pound ground lamb or pork, thawed
2-3 pounds of juicy ripe tomatoes, rough chopped
2 kohlrabi, peeled and chopped
1 medium summer squash, chopped
1 medium onion, sliced
¼ cup half and half or milk
½ cup dry wine
salt, pepper, and hot pepper flakes (optional)
2+ tablespoons butter and/or olive oil
In a large, heavy pan (I use our big dutch oven) heat the butter over medium heat. Add chopped onion and stir cooking a few minutes as it releases its aroma and turns translucent. Add chili flakes if you are using them, then the kohlrabi and stir, cooking for another minute. Then add the summer squash and stir, cooking now for another couple minutes. As the summer squash and kohlrabi soften, add the ground lamb or pork. Stir often and cook until the meat is mostly browned, season with a bit of salt and pepper. Then add the milk or half and half (I use the half and half for lamb which adds a bit more richness, the pork doesn’t require it). Stir and let simmer, once most of the liquid has cooked off, add the wine (I use whatever I’m sipping on while I’m cooking, something dry and either red or while -- your preference). Stir and let simmer, once most of the liquid has simmered off, add your tomatoes. Stir in the tomatoes and turn the heat down to a low simmer. Once the tomatoes are no longer recognizable as chopped tomatoes, taste the sauce for salt and season. Salt, pepper, and possibly a tiny splash of balsamic vinegar will help balance the flavors here. The vegetables should be soft and the soft rich and sultry. Cook one pound pasta and mix together. Top with chopped parsley and freshly grated parmesan cheese, if you desire.
Serves 4 and total time is approximately 45 minutes.