Big-Batch, All-Day Pasta Bolognese
This incredible pasta is the showpiece of the annual anniversary party at The Rieger restaurant in Kansas City, Missouri. Start to finish, it takes 8 hours, mostly hands-off and none of it hard. You'll make 18 cups of sauce--enough to serve 24 or to freeze for meals all winter long.
Source: Midwest Living
*What's an umami bomb?
Chef Howard Hannah explains: "A Parmesan rind, a chunk of salami, a handful of dried porcini mushrooms or a few anchovies. What all of these have in common is a deep, full savoriness that's more of a feeling than a flavor. Throw in whatever you have on hand. If you see them later, fish them out. But if they melt away and break down into the sauce, just leave them in."
546 calories; fat 32g; cholesterol 134mg; saturated fat 11g; carbohydrates 13g; mono fat 14g; poly fat 3g; trans fatty acid 1g; insoluble fiber 2g; sugars 7g; protein 42g; vitamin a 3042.9IU; vitamin c 16.2mg; thiamin 0.4mg; riboflavin 0.6mg; niacin equivalents 12mg; vitamin b6 1.1mg; folate 20.3mcg; vitamin b12 3mcg; sodium 485mg; potassium 705mg; calcium 97mg; iron 4.6mg.