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Archive for April, 2009

Saucy

I love bolognese. It’s a little bit of an obsession of mine, in all it’s various iterations. I love that it’s soft and voluptuous when cooked for a long time, and that it’s not tomatoey but deeply meaty. I just want to stick my face in the bowl and breathe in the perfume. It’s like a narcotic.

bolognese 1

You know you want to sniff me.

I had the grandparents over for dinner tonight, and I tried to entice my grandfather into eating by making this delicious sauce. It worked; he ate a moderate amount (when someone is sick from chemo “moderate” is like a feast!). My gramps is a sick little puppy, I feel so bad for him. My way of cheering him up involves pasta and a chocolate malted pie. Upon his first bite of pie he looked at me and said- I shit you not- “Woooo!” YES.

Bolognese Sauce
Serves 6 as primi

3 TSP olive oil
3 TSP unsalted butter
Sofrito (2 parts onion, 1 part carrot, 1 part celery), diced
1/4 lb. bacon, chopped
3 cloves garlic, minced
1 # ground pork
1 # ground chuck or similar (or veal if you can get your little paws on it)
4 oz. tomato paste
2 cups dry white wine
1 cup whole milk
1 tsp marjoram
1 tsp salt
1/2 tsp black pepper
pepperoncini to taste
OPTIONAL: 28 oz. can whole San Marzano tomatoes, hand crushed
1 lb. rigatoni or any tubular rigata pasta
Chopped parsley or basil to garnish
Parmeggiano to serve

Saute sofrito in olive oil and butter with salt until softened. Fry the bacon until it renders then add the ground meat and break it up with a potato masher or fork as it browns. Add the garlic, saute for 1 minute; add the tomato paste and let caramelize. Add the wine and milk, marjoram and seasonings. Bring to a simmer. If you want a redder sauce, add the crushed tomatoes now. Simmer for at least three hours and toss two-three cups of sauce with one pound of rigatoni (pasta should be dressed but not too wet). There will be plenty of sauce leftover. Serve with chopped herbs and cheese.

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