Bolognese, Bow Ties, and the Tuesday Night "Senior Dinner"
The Rationale In the world of real estate, we talk a lot about "closing." But in the kitchen—and in my faith—it’s all about the "opening." Opening our homes, opening a fresh bag of flour, and opening our schedules to welcome someone new.
This past Tuesday was one of those nights. Between the day job and a church dinner for our seniors, I had a window of time to lean into what I call "high-yield hospitality": a slow-simmered Bolognese served over bow-tie pasta prepared and cooked with Brother Mucci and Brother Flake.
The Recipe: Mid-Week Bolognese
Normal family portion: 1 pound of ground beef, 1 pound of ground pork, 1 large onion, 3-8 mushrooms, 2 carrots, 2 celery stalks, 1 bunch of parsley, 1 head of garlic, 3 tbsp of olive oil or thereabouts, 1 cup red wine, 1 small can of tomato paste, 2 large cans of crushed tomatoes, 1 tbsp of beef base, salt and pepper to taste. 1 box of Bowtie pasta or pasta of your choice.
The Economist’s Tip: I typically make this in a massive batch. The "marginal cost" of making twice as much sauce is almost zero in terms of time, but the "return on investment" is having a freezer stocked for the next service project.
The Secret: Is to not rush, cook the sofrito first then add everything else, low simmer while I’m finishing up emails or prepping for a service project.
Service in the Details This morning was spent at a community service project, and this evening we’re heading to a welcome dinner. It’s a busy rhythm, but as an LDS member, these "interruptions" to the work week are actually the most vital parts of the portfolio. They remind me that the "Epicurean" life isn't just about eating well—it's about serving well.
The Craft
I prefer to serve the pasta in one of my recent wide-rimmed ceramic bowls. There is something about the weight of a handmade piece that makes a simple Tuesday meal feel like an event.
Note: I’ll have some new bowls like this hitting the shop this Friday. Keep an eye on the [Pottery] page.