12/13/2022
This dish is what I would call hot wiring classic meat bolognese. The meat is leftover from Sunday chuck roast the day before. Cut into cubes and warmed in a pot on the stove. As the fat releases, add some mushrooms and mix to get the cooking started on the mushrooms and a shock of browning on the meat. Add tomatoes or paste and a little red wine. If you are lucky, you have leftover gravy you made from the chuck roast. Add this to your sauce. If not, recommend some beef stock and more wine. It just works, and in about 30 minutes. The umami is already there with your roast chuck and the gravy. Deep flavors that took six hours to develop when you made the roast.
