Sauce Bolognese has a love affair with Pasta - rice and potatoes be jealous!

Oh, please don't be jealous, rice and potatoes! Sauce Bolognese is very forgiving and has no problem mixing it up with each of you. She loves pouring herself over your fluffy grains and Yukon wedges; however, make no mistake about it, her great true love is still with pasta! So get over it!

Bolognese is an absolutely delicious and savory tomato base sauce that has its origins in the city of Bologna, Italy. The sauce can be prepared with or without meat; however, traditionally, it always contains meat. Which ever way you like it, one thing's for sure, you never want to rush its cooking. Allow the sauce to slowly take its time, slowly cooking.

Another important to consider when preparing Bolognese, there's nothing like making it from scratch. From grinding your own meat to seeding and chopping your tomatoes, you'll be amazed at the richness in flavors you can create yourself; furthermore, you'll also be amazed as to how easy it is to do. There's nothing like fresh homemade Sauce Bolognese. Let's get started. This recipe will easily serve a party of 6 and still provide leftovers.

You will need:

1 lb. of beef, cut in 1 inch cubes (not too lean of a cut)
3/4 lb. of pork, cut in 1 inch cubes (I use boneless rib)
10 medium very ripened tomatoes, seeds removed
3 medium bell peppers ( 1 each green, yellow, and red), finely chopped
3 medium yellow onions, finely chopped
4 green onions (scallions), finely chopped
1 medium carrot, grated
1/2 cup of chopped green Spanish olives
1/2 lb. of baby Portabella mushrooms, thinly sliced
1 small can of tomato paste
5 cloves of garlic, minced
1/4 cup of fresh parsley, finely chopped
1/4 cup of fresh basil, finely chopped (or 1 tablespoon of basil paste)
1 tablespoon of dried oregano
6 small anchovy fillets (no salt added)
1/2 cup of olive oil
1 1/2 cup of red wine
2 tablespoons of anise liquor (my little secret)
1 tablespoon of Dijon mustard (another of my little secrets)
2 tablespoons of Marscapone
1/4 cup of grated Parmesan cheese
1 tablespoon of butter
salt and black pepper (to taste)
2 one pound packages of linguine pasta (my preference)

Keep it simple Shrimp & Chicken

With Summer nearing its end in the Northern Hemisphere (you lucky Aussies down south!), it seems fitting to enjoy one of the last outdoor lunch activities with a simple and colorful saute, finished off with a refreshing salad of fresh Spinach in a lemon and orange dressing. Certainly this will seem out of place in the dead of Winter, so while we still can, set that patio table up for you and your favorite friends and enjoy the last days of those warm rays dining the afternoon away!

This lunch menu keeps your time in the kitchen to a minimum, allowing you more time in the sun. For the main course let's get the following ingredients together: