GO WITH THE BOLOGNESE GO WITH THE BOLOGNESE GO WITH THE BOLOGNESE Notes from the Cooker, Traveler, Master Gardener and Serious Sipper of Creative Cocktails Notes from the Cooker, Traveler, Master Gardener and Serious Sipper of Creative Cocktails
By Al Milukas
Notes from the Cooker, Traveler, Master Gardener and Serious Sipper of Creative Cocktails
Ingredients Ingredients
5 tablespoons extra virgin olive oil 5 tablespoons extra virgin olive oil Ingredients 3 tablespoons butter 3 tablespoons butter 5 tablespoons extra virgin olive oil 1 medium onion, finely chopped 1 medium onion, finely 3 tablespoons butterchopped 1 carrot, finely chopped (1/3 cup) 1 carrot, finelyonion, chopped (1/3chopped cup) 1 medium finely 1 stalk celery, finely chopped (1/3 1 stalk celery, finely chopped 1 cup) carrot, finely chopped (1/3(1/3 cup) cup) 1 1stalk finely sliced chopped (1/3 clovecelery, garlic, thinly 1 clove cup)garlic, thinly sliced 1 lb. ground veal 1 lb.1ground veal thinly sliced clove garlic, 1 lb. ground pork 1 lb.1ground porkveal lb. ground 1/2 cup finely chopped guanciale 1/2 cup chopped 1 lb.finely ground pork guanciale 1 small can (6tomato oz.) tomato paste 1 small can (6 oz.) 1/2 cup finely chopped paste guanciale 1ground cup ground tomatoes 1 cup tomatoes 1 small can (6 oz.) tomato paste 1milk cup milk 1 cup 1 cup ground tomatoes
cup white use an un-oaked 1 cup1 1cup white wine wine (I use(Ian un-oaked milk Chardonnay.) Chardonnay.) 1 cup white wine (I use an un-oaked 14 ShopInRI 14 ShopInRI Chardonnay.) 14 ShopInRI
Fettuccini ala Bolognese is my daughter's favorite dish. And who can Fettuccini ala Bolognese is my daughter's favorite dish. And who can blame her? Nothing screams comfort food more than a rich and hearty blame her? Nothing screams comfort food more than a rich and hearty dish of pasta. It’s not complicated, but like many great dishes, the alanot Bolognese is my daughter's dish. Andbetter whobetter can dishFettuccini of pasta. It’s complicated, but like manyfavorite great dishes, the the quality of the ingredients, the better the final result. blame her? Nothing screams comfort food more than a rich and hearty the quality of the ingredients, the better the final result. dish of pasta. It’s not complicated, but like many great dishes, the better I use grass-fed ground veal from &the Salty Farm in Little Compton. quality of the ingredients, the Sweet better final I usethe grass-fed ground veal from Sweet & Salty Farm inresult. Little Compton. (They also make wonderful cheeses and yogurt.) I also use ground Berk(They also make wonderful cheeses and yogurt.) I also use ground Berkshiregrass-fed pork, fullground of "good fat." And, I use&guanciale, a cured pork product veal from Sweet SaltyaFarm Little Compton. shireI use pork, full of "good fat." And, I use guanciale, curedinpork product that comes from the cheek (jowl) of the pig. I purchase the Berkshire make cheeses and yogurt.) I alsothe useBerkshire ground Berkthat(They comesalso from thewonderful cheek (jowl) of the pig. I purchase porkpork, jowlsfull raw and cure them myself. The rest of the ingredients are shire of "good fat." And, I use guanciale, a cured pork product pork jowls raw and cure them myself. The rest of the ingredients are organic, when available. that when comesavailable. from the cheek (jowl) of the pig. I purchase the Berkshire organic, pork jowls raw curebutter theminmyself. rest of with the ingredients are Place the olive and oil and a largeThe sauce pan a heavy bottom Place the olive oil and butter in a large sauce pan with a heavy bottom organic, when available. over medium heat. Once the butter has melted, add the guanciale, until over medium heat. Once the butter has melted, add the guanciale, until lightly Addbutter the onion, carrot, celery and garlic. Keeping the Place thebrowned. olive oil the and in a large sauce pan with a heavy bottom lightly browned. Add onion, carrot, celery and garlic. Keeping the heat on medium, sweat the veggies and allow them to get soft, but not medium sweat heat. Once the butter melted, thesoft, guanciale, heatover on medium, the veggies and has allow them add to get but notuntil brownabout 10-15 lightly browned. Addminutes. the onion, carrot, celery and garlic. Keeping the brownabout 10-15 minutes. heat on medium, sweat the veggies and allow them to get soft, but not Addveal the vealthe and the pork, constantly stirring untilmeat the meat browns. about 10-15 minutes. Addbrownthe and pork, constantly stirring until the browns. Once the meat has browned, add the tomato paste, ground tomatoes, Once the meat has browned, add the tomato paste, ground tomatoes, milk and wine. Once it comes to a boil, reduce the heat to medium-low veal and itthe pork,toconstantly stirring meat browns. milkAdd andthe wine. Once comes a boil, reduce the until heat the to medium-low and simmer for 60-90 minutes, occasionally. theitmeat browned, addstirring the stirring tomato paste, ground tomatoes, and Once let it let simmer forhas 60-90 minutes, occasionally. Serve aglass nice glass ofwine! redto wine! milk and wine. Once comes a boil, reduce the heat to medium-low Serve with awith nice of itred and let it simmer for 60-90 minutes, LIVETHELIVE.COM stirring occasionally. LIVETHELIVE.COM Serve with a nice glass of red wine! Shop In RI 13
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