OMG: spaghetti bolognese

HTB* and I are still getting into our suburban routine. For us that means pick-ups at the Metro North train station, taking turns walking the Grizz,** and maneuvering weeknight dinner duty - among other things. I absolutely have new respect for commuters who cook dinner after a full day, do homework with their kids, run a load of laundry, kiss their husbands and get up in the morning ready (and willing) to do it all over. I can barely stay awake on the train home and HTB has gone a couple weeks without a real make-out. Poor guy.

And just to remind me how much I love him, last Thursday I came home after a long day to the most incredible smell in our house. I may have told you that HTB comes from an Italian American family, but that fact alone does no Mario Batali make. In fact, dating in the culinary capital of the States, he never had a chance to woo me with his culinary ways... but OMG. Complex flavor with a robust red wine taste, and still light enough to be scooped with a crusty warm baguette. I mean, restaurant quality! I guess HTB was telling the truth about sweating olive oil and bleeding marinara. Lucky me :)

*HTB = Hubs-to-be

**the Grizz = 3-year old Cockapoo princess

Caveat: the following recipe is to me what "F-me boots" are to college guys. Make it immediately - but beware of the inevitable food baby to follow.

Spaghetti Bolognese

adapted from Rocco Dispirito's Rocco's Italian-American

1/4 pound ground pork

1/4 pound ground beef

3 tbsp. extra-vigin olive oil

2 carrots, peeled and diced

4 stalks celery, rinsed and diced

1 yellow onion, peeled and diced

1 glass red wine

2 cups marinara sauce

2 cups chicken stock

salt and red pepper flakes

1/4 cup grated parmigiano-reggiano

1 1/4 pound whole wheat spaghetti (or orecchiette when you have it as leftovers)

salt

pepper

In a stockpot, over high heat, brown the meat in the olive oil. Lower the heat and add everything else, except the pasta and the cheese, cover, and simmer 1 hour.

Meanwhile, bring a big pot of water to a boil. Add a handful of salt when it begins to simmer. Cook the pasta in salted boiling water, drain, and toss it in the pot with the sauce. Taste and season with salt and pepper. Serve with the cheese.