This is my American-clothed version of a classic Italian pasta sauce from the city of Bologna, necessary for lasagne.
Yes, it takes probably around 6 hours from beginning to end. Yes, now don’t be dramatic, read on, it’s not much work, just a great deal of simmering, for a quiet day at home.
I make the amount below because it’s convenient, given US supermarket sizes, then I freeze ~6-8 single portions.
You will need:
1 lb. ground Bison
1 lb. ground Turkey
~3 thick slices of Bacon, better if smoked
hot water or broth/stock (veggie or meat, no fish)
You must have picked up I never quite care about exact amounts…
Chapter one: “What it looks like when you throw chopped veggies into warm butter and oil”
What does Butter find in a simple veggie mix like me? Somehow it can bring out the best of me, in 15 minutes, and… Whoaahh, easy! Stay classy, Big Lump of Ground up Meat. (Yep, bacon included.)
This is awkward… I can’t tell what’s meat and what’s veggie any more… Time to drink up some beer!
… and when the beer was all gone, burnt out by fiery passion, lady Tomato came around, and round and round she went…
Now, reader, if you’ve come this far, it’s time for time. Add a couple ladles warm broth/stock/water. (You need to have a little pot of that sitting by.) Let it gently simmer away a few hours (3-4?), adding warm broth as needed. By all means stir every now and then, if it sticks and burns, it’s a tosser. Add the pepper here. The salt? Keep it for last. When you feel it’s about done, add the milk and let dry up.
And that’s what it looks like when they make Yankee Bolognese. You’re welcome.