Southern Utah & a Bolognese Recipe
This trip has been a complete, sometimes exhausting, whirlwind of high-energy activities and sightseeing. But if I'm being real, which I occasionally am, one of the smartest things we've done with our route is to make sure we spend some time in slower, sleepier places. Five years ago... okay maybe even just two years ago, I could've handled going from big city to big city and never stopping. But like, come on, she's pushing 30 now and she is (not fully, but) partially invested in this cozy Netflix and Halo Top night time lifestyle she's been reading about.
So as weirdly unlucky as the last few days have been—Beau's been super sick, Rosie got yet another flat tire, my phone is so broken that it itself is a complete malfunction, and it's been snowing pretty much nonstop—the combination of all those things has had us constantly cooped up, and that's frankly been a blessing. Staying holed up in this cozy cabin in Southern Utah, I've had all the time I want to listen to podcasts, cook full meals, and do super sexy things like revamp my LinkedIn and read every single article about Michelle Wolf's WHCD act.
Not gonna lie, it's also a little creepy up here. It's a ski town, and we're in the off season, so we're some of the only people in what looks like it would be a pretty busy place when skiing is possible, so it's definitely giving me slight The Shining vibes but we're just gonna pack that away and deal with it later, mmk? It's mostly charming.
This spot came at the perfect time, when we're gearing up for the home stretch of this weird adventure we've been on and we have to start thinking about what the next step looks like. Because here's the thing: we moved out of our place in New Orleans at the end of November. That's five months ago, and since then we've essentially been hopping around and traveling like the little vagabond creatures I thought we'd always wanted to be. But having spent this much time without a permanent home base, I am 100% ready for my own space again. The idea of building a new home we can decorate and have dinner parties at has me absolutely tickled, so I guess I'm ready for that domestic gay lifestyle I've always shooed. "I guess this is growing up," I say, dealing out a game of canasta.
Snowed in and stuck in this little cabin, it's been really easy to get a taste of what that life is going to look like. To really get in the mood, I dug deep and pulled out my best Sicilian grandmother eleganza extravaganza to make one of my favorite recipes: Bolognese. I've been making this Bolognese for years, and I could probably do it in my sleep if that ever became bizarrely necessary, but I've never shared it online until now. I know it's my recipe and all but still please believe me when I tell you like... it's really good. I love it. You'll love it. Ciao, bella!
Recommended pairing: this simple and delicious kale caesar salad recipe.
2 Tbsp butter
1 Tbsp olive oil
4 clove garlic, minced
1 medium onion, chopped
1 medium carrot, finely chopped
2 stalks celery, chopped
1/2 lb pork breakfast sausage (without casing)
1 lb ground beef
1/2 cup heavy cream
1/2 cup dry vermouth
1 cup water, divided in half
1x 28 oz. can diced tomatoes
1/4 cup parsley, chopped
salt & pepper to taste
In a large pot, heat butter and olive oil until it begins to bubble. Add garlic and onion and cook over medium-high heat until translucent, about 15-20 minutes.
Add celery and carrot and sauté additional 3-5 minutes, until vegetables begin to lose their shape.
Add the pork and beef to pot. Break apart with fork or stirring spoon and incorporate well into vegetables. Cook until browned, about 5 minutes.
Add cream and 1/2 cup water. Stir frequently until liquid has bubbled off, about 8 minutes.
Add vermouth and remaining 1/2 cup water and, like above, stir frequently until liquid has bubbled off, about 8 minutes.
Add can of diced tomatoes and stir to incorporate thoroughly. Add parsley and combine.
Lower heat to a simmer and cook uncovered for 30 minutes or up to 3 hours, as desired, adding 1/2 cup of water (or broth) occasionally as needed to keep from drying out. During this time, season with salt and pepper to taste.
Prepare pasta of your choice according to the instructions and serve together in a bowl. Garnish with fresh parsley.