When Travis and I got married, one of the things I wanted to learn how to make was his favorite pasta sauce his mom would make for her three sons growing up. She made vats of it at a time, because lets face it, three boys would probably eat a whole pot of it with a spoon as a pre-dinner "snack."
It's a very meaty sauce. Meaty, chunky, with just a few veggies in there. Very manly.
My household growing up was very different. My two younger sisters and I were picky eaters, and
needed demanded that the marinara/bolognese sauce my dad would make be silky smooth. Over time we learned to enjoy the texture of the beef and he did not need to puree in vegetables into the sauce so we would get our nutrients. Our version was very girl-ish.
Then I got married, and my world turned upside down.
I tried making the sauce the way my mother in law, Angela, makes it. It was way too chunky for me. I can see why it was that way though- with three boys running amuck around the house I don't think I would have the time or sanity to chop everything the way most recipes call for either. The fact that she has raised three rambunctious boys and not had a stroke yet is impressive enough, so I give her major kudos for that in itself.
The picture above is close to how Travis like the sauce to be- even looking at this picture he tells me, "the meat chunks are too small...." The picture below is closer to how I like a sauce to be.
Compromise is everything in a marriage, right? I use an immersion blender to leave more chunks in the sauce for his taste, yet still puree some of it so it actually sticks to the noodles for mine. Today I blended things a little more than I usually do since I was bringing some to a friend. Either texture you choose- huge chunks or a little more smoothly blended, it's quite the tasty sauce. Definitely not vegetarian, and contains lots of fatty meat, so it's not often we eat this bolognese.
Meat Lover's Bologneseslightly adapted from my Mother in Law's recipe
2 tablespoons fresh basil, minced (1 tablespoon dried basil)