Quarter-Life Coaching: Chef Jennie on Browning and Bolognese

INGREDIENTS

• 1 large onion
• 2 large carrots
• 2 ribs celery
• 4-5 cloves garlic
• 1 ½ tsp salt
• 2.5 pounds ground chuck or round (something pretty high in fat)
• 2 cups tomato paste
• 3 cups red wine
• Water (lots of it)
• 2 bay leafs (fresh if available)
• Small bunch of thyme (tied)
• 1 lb. spaghetti
• flat leaf parsley, coarsely chopped, for garnish
• To serve, top the pasta with another spoonful of the reserved sauce, a handful of Parmesan cheese, and a drizzle of extra virgin olive oil. If you are using an herb (I used mint below), add a few coarsely torn leaves for garnish.
• 3 cloves garlic
• 2.5 pounds mixed mushrooms (portabella, cremini, button), finely chopped
• 1 cup tomato paste
• ½ tsp ground red pepper flakes
• 2 cups red wine
• Water or Mushroom broth
• 1 lb fresh spinach fettuccine