I am well known in my household for my fantastic ability to destroy my kitchen. To have every bowl occupied, both counters full (not hard to do in a small 1930’s galley kitchen), and the sink a hodge podge of scraps and dishes waiting to be washed. My husband is not a particular fan of this state – him being one of those tidy kitchen lovers – definitely NOT a baker.
Having been on a bit of a sweet overload and having purchased nothing from the grocery store that didn’t come from the baking aisle, I thought it was time I actually fed my family – hence the destruction of my kitchen and the creation of Spaghetti Bolognese, one of my favorite pasta dishes. Hearty, rich, meaty, and spicy (not in a bring-me-a-glass-of-milk way) – this will solve all your winter ails. But please don’t be dissuaded by the LONG list of ingredients – it is well worth the effort and not as time consuming as it may appear.
Heat 1 T of olive oil in a dutch oven or large pot.
Toss in 4 oz of diced bacon or pancetta – let cook until all the fat is rendered. Stir frequently to prevent burning.
Throw in 1 1/2 cups onion, 3/4 cup diced carrots, and 3/4 cup diced celery. Cook for 4-5 minutes or until the onions are beautifully translucent.
Add in your spices and let cook for 30 seconds
Add tomato paste – cook for 2 minutes and add in the ground meats.
Once the meat is no longer pink, pour in your wine (do NOT follow my example and taste it from the bottle to make sure it is good – that will surely get you thrown out of the girl scouts. Trust me, I should know. I was thrown out for eating raw cookie dough.)
After the wine has reduced by half, pour in your tomatoes and beef stock. Turn the temperature down to medium-low (I had to reduce it all the way to low to keep the right simmer) and simmer for 1 1/2 hours.
Add cream, butter and parsley and simmer for 2 minutes. ENJOY! Tip – to bring this down in temperature safely, I use Alton Brown’s method of inserting frozen water bottles. They help take something really hot to a safe temperature quickly – preparing it for the refrigerator.
adapted from Spaghetti Bolognese, Emeril Lagasse
1 T olive oil
4 oz diced bacon or pancetta
1 1/2 cups yellow onions, chopped
3/4 cup carrots, diced
3/4 cup celery, diced
1 T garlic, minced
1 t salt
1/2 t ground black pepper
2 bay leaves
1/2 t ground thyme
1/4 t dried oregano
1/2 t ground cinnamon
1/2 t ground nutmeg
1 pound ground beef or ground veal
1/2 pound pork sausage (no casings)
2 T tomato paste
1 cup red wine
2 14.5 oz cans crushed tomatoes – do not drain
14.5 oz can tomato sauce
1 cup beef broth
2 t sugar
1/4 cup heavy cream
2 T unsalted butter
3 T fresh parsley, chopped
spaghetti of your choice
Heat oil over medium heat and saute the bacon for 3-4 minutes. Add the diced onion, carrot and celery – cooking until the onion is translucent and soft – 3-4 minutes. Add garlic and next 7 ingredients, stirring 30 seconds. Add in the ground meat and cook until no logner pink. Add tomato paste, cooking 1-2 minutes. Add in the wine, deglazing the pan and reducing the volume by 1/2.
Add tomatoes, broth, and sugar – bring to a boil – reduce heat to medium low and simmer 1 1/2 hours, stirring occasionally. Once the sauce is thickened, add in the cream, butter, and parsley. Keep warm until ready to serve! (and…search far a wide for someone to help you put your kitchen back together.)
What is your favorite winter pasta dish?