Backcountry Cozy Results

There is nothing like filling up an apartment with the aromas of simmering sauce. I made the sauce in the morning and let it simmer all day. The different meat flavors blended together well and the results were rich and creamy. Chris tried both Bolognese sauces’ (see the first one here) and he decided that the one served below was heartier and more saucy to completely cover the pasta.

{Ground beef, ground buffalo, bacon and turkey Italian sausage all in one sauce served over fresh whole wheat Parpadelle with Acme rustic bread}

I am glad I decided to use Hot Italian sausages because they added a subtle kick to the sauce. I also cooked the bacon separately from the rest of the meats before putting it in the pot to prevent a grease overload.

{To go with the theme, I used a blue lantern as my centerpiece for Sunday’s dinner}

{Arugula Salad with Caramelized Onions, Goat Cheese, Candied Walnuts and Homemade Croutons}

Making candied nuts is simple- so never buy the premade ones for double the price at the market. Just combine brown sugar (1/3 cup), butter (2 TBS), a little water (1/4 cup) and salt (pinch) in a skillet and bring to boil. Add in the nuts (1 ½ cups) and toss until a glaze forms on them. Set on a baking sheet to cool, and they are ready to eat.

{Kahlua and Scharffen Berger chocolate drenched sundaes for a sweet ending}