What You Need:
1/4 cup olive oil
1 lb. ground veal
4 slices bacon, chopped fine prior to cooking
3 medium-size vine-ripened tomatoes
3 celery stalks, diced fine
3 carrots, peeled and diced fine
small yellow onion, chopped
1 clove garlic
10 oz. mushrooms, sliced
1/2 cup chopped green olives
1/4 cup basil, chopped
1/4 cup Half & Half
1/2 cup dry vermouth
8 oz. can tomato paste
1 tbsp oregano
1 tbsp thyme
1 tbsp rosemary
1 tbsp parsley flakes
What You Do:
- Heat the olive oil in the larger skillet at medium-high temperature, then add the celery, carrots, onions, and garlic. Cook for six or seven minutes, stirring frequently.
- In the smaller skillet, cook the chopped bacon until the fat begins to melt, but not full-done. Drain the grease and add the bacon to the vegetables in the larger skillet.
- Brown the ground veal in the smaller skillet and drain the grease. Add veal to the larger skillet. You're done with the smaller skillet at this point.
- Reduce temperature to medium. Add the tomatoes, mushrooms, olives, basil, and herbs.
- Stir in the Half & Half—slowly, not all at once—and continue stirring until it has bubbled away.
- Add vermouth and stir some more—six to eight minutes, until most of the liquid has cooked away.
- Add the tomato paste. Continue stirring for several more minutes.
- Reduce heat to low. Cover and let simmer for at least two hours, stirring occasionally.
Serve over the pasta of your choice. I opted for Rigatoni, based on the recommendations of various Bolognese recipes. Salt and pepper to taste. I don't know whether Damned Rodan's Beast Bolognese will make you start speaking Italian, but it ought to fix you up when that craving comes on.