A Bolognese with a touch of heaven

Growing up in the north of Sweden we ate a lot of food that we either had grown ourselves, or meat we gotten from someone who had been hunting. Back then I did not appreciate it and thought that my moms “moose stew” was boring and I rather would eat a greasy pizza instead. These days, whenever I make it to Sweden I always ask for moose, reindeer, cloudberries and all the other delicacy I can’t find in Chicago and I tell you, I’ve been looking. So this evening I decided to make a Bolognese that would remind me of those delicious flavors by using thyme, juniper berry and “viltfond” which is like a gamy flavored bouillon that I got my hands on. Juniper berries are actually good for your digestive system, now I don’t think it will make a difference in this case as I only used a few for the flavor.

ravaror

700 grams minced beef

1 chopped onion

3 chopped garlic cloves

100 grams chopped forest nameko mushrooms

226 gram chopped Applegate hickory smoked bacon

170 grams tomato paste

4 deciliter of water

1 tablespoon Soy sauce gluten-free

1 tablespoon “Viltfond” (unless you have connections use the “better than bouillon beef”)

2 teaspoons oregano

2 teaspoons basil

1 tablespoon thyme

4-6 juniper berries crushed

Salt and pepper

Let the beef and the onions fry together till the meat is done, add the mushroom and fry fora few more minutes. Add some water and the tomato paste, be careful so it doesn’t get to watery and mix in the herbs and the spices. Fry the bacon so it gets crispy and rinse off the excess fat and dry with a paper towel and put it in the Bolognese.

bolognaise

Instead of eating the traditional pasta I shredded cabbage that I sprinkled with Apple Cider Vinegar, salt and pepper another option is to steam cook the shredded cabbage if you would prefer. The rest of the family had the pasta as well as the cabbage.