FOUND: Cube's Bolog-YAY! Sauce

OH.... CUBE! HOW I LOVE THEE....

On a particularly tough day last week, where I found myself dangling mid-ride on an emotional roller-coaster of a day, my dear friend, not only climbed up the ride (picked me up from my apartment), cut me down from my precarious hangings (drove me to Cube), and gave me lovely dose of perspective (while ordering me a beer) over a fabulous meal of gigantic portions.

Mid-bite of Ragu- an empty pizzeria across the street lit afire due to some electrical issues and within 15 seconds our restaurant was abuzz with energy... what do we do? who do we call? are the firemen on their way? Large chugs of wine mellowed out most of the crowd, but those who could not be mellowed (ie: me), ran outside to get some action-shots!

PS, just discovered Cube Posted their recipe for the best BOLOGNESE sauce ever on their blog... so do yourselves a favor and get into that kitchen.

Classic Three Meat Bolognese Sauce

Recipe by Erin Eastland

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2T plus 1/4 cup extra virgin olive olive

1 lb. ground beef

1 lb. ground veal

1 lb. ground pork

1/2 cup chopped yellow onion

1/2 cup chopped celery

1/2 cup chopped carrot

1/2 cup chopped fennel

3 cloves garlic, coarsely chopped

4 12oz. cans San Marzano Tomatoes

1/2 cup dry white wine

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In a large saucepan, warm 2T of extra virgin olive oil over medium heat. Add the chopped onion, celery, carrot, fennel and garlic. Sauté over medium heat until the vegetables begin to soften. Add the ground beef, veal and pork. Stir to mix and as the meat cooks, break it up with a wooden spoon so that large clumps do not form. Once the meat has cooked, add the white wine to the hot pan, stir until the wine has evaporated.

In another bowl, empty the cans of tomatoes and break up the whole tomatoes with your hands. Add the hand-crushed tomatoes to the meat and wine mixture. Stir to mix. Cook the sauce on medium low heat at a low simmer for 2 hours, adding a little water if it gets too thick. Salt the sauce to taste, add 1/4 cup extra virgin olive oil. The sauce should be shiny and thick.