[ Another reminder of why Fall & Winter are deeply delicious seasons. ]

Let's face it, we're all cutting carbs. And shaving off a bit of our weekly meat consumption, too. But when we crave both, it's always best to make the classics. This Bolognese recipe is the pitch perfect pasta with ground beef, a little lift from Spanish chorizo and the sensuous flavours of sun dried tomatoes. And a couple of splashes of the best olive oil you can find! A tip: avoid thin pasta, like a spaghetti or angel hair. Penne, rigatoni, tagliatelle. Bolognese needs sturdy pasta. It's a simple recipe, takes no more than 20 minutes to prep, then a three hour bake in the oven. No need to stir, or watch. Just take some time off, and then come home to a feast!

* For our Bolognese sauce, we've borrowed pretty heavily from David Lebovitz's recipe who in turn borrowed it from Danielle Oron's cookbook: Food You Love But Different. It's glorious!

SERVES: 6 to 8

2 tbsp extra virgin olive oil
 1 link Spanish-style chorizo, thinly sliced
3 cloves garlic, minced or 1 tbsp Garlic olive oil
1 large onion, diced
 1 lb lean ground beef
1 tsp kosher salt
1 tsp fresh ground pepper
2 tbsp tomato paste
2 tbsp sun-dried tomato paste
1 tbsp dried oregano
1 cup fruity red wine (your choice)
1 large can whole tomatoes, crushed by hand
1 tbsp sugar
2 bay leaves
1 Parmesan rind (if on hand)
1 lb (package) pasta (long skinny pasta like spaghetti or tagliatelle; or firm tube pasta like penne or rigatoni)
Parmesan for serving

Preheat oven to 275 degrees. In a Dutch oven heat olive oil. Add chorizo slices, stirring occasionally, until warmed, releasing their own oils. Remove with a slotted spoon and set aside. Add garlic and onions, then cook, stirring occasionally, until wilted and translucent, about 5 to 6 minutes. Add beef, break up, and season lightly with salt and pepper. Cook until browned. Then stir in the tomato paste, sun-dried tomato puree, and oregano. Cook for 5 minutes until a little sticky. Slowly add wine. Stir in the crushed tomatoes, sugar, bay leaves, Parmesan rind (if using) and chorizo. Cook to a low boil. Cover and braise in oven for 3 hours. Remove from oven. Remove bay leaf and Parmesan rind. Stir gently to blend. Remove extra oil with baster as necessary. Set aside. Prepare pasta according to package directions. Drain, but do not rinse pasta. Serve pasta in a bowl or plate with rim, then ladle Bolognese sauce over and serve with the best Parmesan and extra virgin olive oil. Serve immediately.