Tonight: Roasted red, purple, and yukon gold fingerlings with a zesty ragu bolognese.

2 lbs assorted fingerling potatoes
olive oil
salt and pepper

and

1lb ground beef
1lb ground pork
1 cup diced pancetta
1 carrot diced
1 med onion diced
1 stalk celery diced
1 cup milk
1/2 cup dry white wine
1 cup chicken stock
1 T oregano
1/4 t crushed red pepper
1 cup large green olives diced
8 oz tomato paste
2 T olive oil

Directions

heat olive til smoking, saute onion over med heat about 5 min, add celery and carrot saute 5 more min, move to the side, brown pancetta, turn up heat and brown ground meat. Add remaining ingredients.

Reduce heat and simmer 1-2 hours.

heat oven to 375 degrees. roast potatoes with salt and pepper and olive oil sprinkling.

Enjoy!

Extravagonzo Infused Olive Oil- Roasted Garlic