Since the swelter fest has taken a break today, I decided it was for some pasta.  And a fun sauce.  And before we get to that can someone please tell me why people were wearing sweaters today like it was cold?

So the sauce.  I took my Bolognese and changed it up.  First I sautéed a huge Vidalia onion with 3 cloves of garlic in olive oil with salt in the bottom of a Dutch Oven.

Then I added some chopped fresh oregano and a couple of bay leaves off my bay leaf tree.

Then I chopped up into fairly small, yet uniform pieces two giant Portobello mushrooms.  I tossed their stems – too tough.

Then I tossed in a pound of ground veal and half a pound of sweet Italian sausage no casing.  Cooked it through, added about a cup of milk, cooked that off. Then I added about half a cup of Rose wine (it was what was opened), cooked that off.  Then I chopped into smallish pieces but not tiny about 2/3 of a cup of roasted red sweet peppers and tossed them into the pot.

Next a can of chopped tomatoes, a can of crushed tomatoes with tomato puree, and a couple of squeezes out of an open tube of tomato paste.  And oh yes, salt and pepper to taste and basil and a little more oregano.

Cooked it through for about another hour, prepared some cavatelli and introduced sauce to cavatelli.

Perfect rainy evening meal.