|
Food Choice
Commentary
spaghetti bolognese—
i sip cooking wine
finger dishevelled hair
Blithe Spirit September 2001
# 06. Alan Summers, UK
Alan, I had to look up the
recipe for this... am including it for those who don't
know what it is...it looks simply divine! Perhaps it takes a
long time to make and I am envisioning the bottle to be done
before the food is......!!
Spaghetti Bolognese Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Our Family Melting Pot
1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped yellow onions
3/4 cup diced carrots
3/4 cup diced celery
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage, removed from the casings, or ground pork
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes and their juice
1 (14 1/2-ounce) can tomato sauce
1 cup beef or chicken stock or broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons chopped fresh parsley leaves
1 pound spaghetti
1 cup freshly grated Parmesan
In a large pot, heat the oil over medium-high heat. Add the
bacon and cook, stirring, until browned and the fat is rendered,
4 to 5 minutes. Add the onions, carrots and celery and cook,
stirring, until soft, 4 to 5 minutes. Add the garlic, salt,
pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and
cook, stirring, for 30 seconds. Add the beef and sausages, and
cook, stirring, until no longer pink, about 5 minutes. Add the
tomato paste and cook, stirring, for 1 to 2 minutes. Add the
wine and cook, stirring, to deglaze the pan and remove any
browned bits sticking to the bottom of the pan, and until half
of the liquid is evaporated, about 2 minutes.
Add the tomatoes and their juices, the tomato sauce, beef broth,
and sugar and bring to a boil. Reduce the heat to medium-low and
simmer, stirring occasionally, to keep the sauce from sticking
to the bottom of the pan, until the sauce is thickened and
flavorful, about 1 1/2 hours. Add the cream, butter, and
parsley, stir well, and simmer for 2 minutes. Discard the bay
leaves and adjust the seasoning, to taste. Remove from the heat
and cover to keep warm until ready to serve.
Meanwhile, bring a large pot of salted water to a boil. Add the
pasta and return the water to a low boil. Cook, stirring
occasionally to prevent the noodles from sticking, until al
dente, 8 to 10 minutes. Drain in a colander.
Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the
cheese and toss to blend. Divide among pasta bowls and serve
with the cheese passed tableside. (Alternatively, toss only the
desired portion of pasta with a bit of the sauce at a time in a
serving bowl, reserving the remainder for another meal.)
Return to Karina's Food haiku Commentary
|
