4 minute read
Go With The Bolognese
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
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By Al Milukas
Ingredients Ingredients Ingredients 5 tablespoons extra virgin olive oil5 tablespoons extra virgin olive oil 5 tablespoons extra virgin olive oil3 tablespoons butter3 tablespoons butter
3 tablespoons butter 1 medium onion, finely chopped 1 carrot, finely chopped (1/3 cup) 1 stalk celery, finely chopped (1/3 cup) 1 medium onion, finely chopped 1 carrot, finely chopped (1/3 cup) 1 stalk celery, finely chopped (1/3 cup)
1 medium onion, finely chopped 1 carrot, finely chopped (1/3 cup) 1 stalk celery, finely chopped (1/3 cup)
1 clove garlic, thinly sliced1 clove garlic, thinly sliced 1 clove garlic, thinly sliced1 lb. ground veal1 lb. ground veal 1 lb. ground veal1 lb. ground pork1 lb. ground pork 1 lb. ground pork 1/2 cup finely chopped guanciale1/2 cup finely chopped guanciale 1/2 cup finely chopped guanciale1 small can (6 oz.) tomato paste1 small can (6 oz.) tomato paste 1 cup ground tomatoes1 cup ground tomatoes 1 cup milk1 cup milk 1 cup white wine (I use an un-oaked Chardonnay.) 1 cup white wine (I use an un-oaked Chardonnay.)
1 small can (6 oz.) tomato paste 1 cup ground tomatoes 1 cup milk 1 cup white wine (I use an un-oaked Chardonnay.) Fettuccini ala Bolognese is my daughter's favorite dish. And who can blame her? Nothing screams comfort food more than a rich and hearty Fettuccini ala Bolognese is my daughter's favorite dish. And who can 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 better the quality of the ingredients, the better the final result. Fettuccini ala Bolognese is my daughter's favorite dish. And who can 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 better the quality of the ingredients, the better the final result. dish of pasta. It’s not complicated, but like many great dishes, the better the quality of the ingredients, the better the final result. I use grass-fed ground veal from Sweet & Salty Farm in Little Compton. (They also make wonderful cheeses and yogurt.) I also use ground BerkI use grass-fed ground veal from Sweet & Salty Farm in Little Compton. (They also make wonderful cheeses and yogurt.) I also use ground Berkshire pork, full of "good fat." And, I use guanciale, a cured pork product that comes from the cheek (jowl) of the pig. I purchase the Berkshire I use grass-fed ground veal from Sweet & Salty Farm in Little Compton. (They also make wonderful cheeses and yogurt.) I also use ground Berkshire pork, full of "good fat." And, I use guanciale, a cured pork product that comes from the cheek (jowl) of the pig. I purchase the Berkshire shire pork, full of "good fat." And, I use guanciale, a cured pork product pork jowls raw and cure them myself. The rest of the ingredients are pork jowls raw and cure them myself. The rest of the ingredients are that comes from the cheek (jowl) of the pig. I purchase the Berkshire organic, when available.organic, when available. pork jowls raw and cure them myself. The rest of the ingredients are organic, when available. Place the olive oil and butter in a large sauce pan with a heavy bottom over medium heat. Once the butter has melted, add the guanciale, until Place the olive oil and butter in a large sauce pan with a heavy bottom over medium heat. Once the butter has melted, add the guanciale, until Place the olive oil and butter in a large sauce pan with a heavy bottom lightly browned. Add the onion, carrot, celery and garlic. Keeping the lightly browned. Add the onion, carrot, celery and garlic. Keeping the over medium heat. Once the butter has melted, add the guanciale, until heat on medium, sweat the veggies and allow them to get soft, but not heat on medium, sweat the veggies and allow them to get soft, but not lightly browned. Add the onion, carrot, celery and garlic. Keeping the brown- about 10-15 minutes.brown- about 10-15 minutes. heat on medium, sweat the veggies and allow them to get soft, but not brown- about 10-15 minutes. Add the veal and the pork, constantly stirring until the meat browns. Add the veal and the pork, constantly stirring until the meat browns. Once the meat has browned, add the tomato paste, ground tomatoes, Once the meat has browned, add the tomato paste, ground tomatoes, Add the veal and the pork, constantly stirring until the meat browns. milk and wine. Once it comes to a boil, reduce the heat to medium-low milk and wine. Once it comes to a boil, reduce the heat to medium-low Once the meat has browned, add the tomato paste, ground tomatoes, and let it simmer for 60-90 minutes, stirring occasionally. and let it simmer for 60-90 minutes, stirring occasionally. milk and wine. Once it comes to a boil, reduce the heat to medium-low Serve with a nice glass of red wine!Serve with a nice glass of red wine! and let it simmer for 60-90 minutes, stirring occasionally. Serve with a nice glass of red wine!LIVETHELIVE.COM Shop In RI 13 LIVETHELIVE.COM
