Equinox Bolognese

Wild with the threads, as if I were a millionaire saffron girly

I looked at this sauce, and it was like seeing the reflection of summer’s last sunset turn into the equinox.

I start with shallots, fresh fennel, crushed fennel seeds, and celery as a base of a sauce that feels like gently letting go of summer into the comfort of longer cooking. I love lamb, but you can absolutely use beef or your favorite plant-based option. The ground meat is slowly cooked in dry white wine, stock, and a “measured” amount of saffron threads but to be honest, I don’t measure saffron.

I go wild with the threads as if I were a millionaire saffron girly.

The sauce has enough liquid and cooking time to draw saffron’s flavor, so no need to bloom in hot water first. The saffron turns this sauce into a beautiful golden color and a splash of cream at the end makes it sing.

Welcome, Fall.

Lo-Fi sounds curated by my super-talented friend, DJ Cozmic Vibes. This mixtape is so good I downloaded it for the plane level of obsession playlist. Gracias, Jesse!

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Equinox Bolognese

Serves 4

Ingredients

2 tablespoons extra virgin olive oil
2 shallots, peeled and finely chopped
1 medium fennel bulb, finely chopped