Two weeks ago I wrote about pasta. It's one of my favorite foods and always has been. I'll venture a guess that it always will be. So, I'm writing about it again tonight and not feeling guilty in the least.
Mr. Lear and I have spent the last week with relatives in our home state of New Jersey. In addition to starting the day with a good bagel and a cup of strong coffee, we’ve indulged in plenty of fresh steamed clams and visited several of our favorite local Italian eateries.
New Jersey's liquor laws include a license class that allows patrons to BYOB. And so, we did when we could. Mr. Lear's brother has quite the affinity for finding exceptional wine bargains at Trader Joe's. (As an aside, boy do I wish more restaurants in my neck of the woods in Michigan opted for this sort of license. But that's the proverbial other show.)
My recipe this week is Bolognese. It's a lot simpler than you might think. It takes a bit of time because you simmer the beef until it falls apart. And then you simmer it some more. The results are rich and satisfying, so your patience will be rewarded. Enjoy!
Bolognese Sauce
Ingredients:
1 pound boneless beef chuck
salt and pepper to taste
1 tablespoon olive oil
¾ cup water
1/3 cup red wine
2 cloves garlic, crushed
2 ½ cups high quality tomato/marinara sauce
1 cup chicken stock
1/3 cup grated Parmesan cheese
½ cup cream
Method:
1) Season the meat with salt and pepper. Brown well in a frying pan heated with olive oil. Add the water, red wine, and garlic.
2) Bring to a boil and simmer gently, covered, for two hours. If the pan begins to dry out, add a little more water to prevent burning.
3) Cool in the pot with the lid on until you can handle it.
4) Shred the meat and place it in a 4-quart pot along with its cooking juices. Add the remaining ingredients except the Parmesan cheese, cream, and salt and pepper to taste.
5) Cover and simmer gently for 45 minutes, stirring often.
6) Add the cheese and cream and simmer for 15 minutes more. Salt and pepper to taste.
Makes about 7 cups and is best served over pasta with ridges and nooks such as bow ties or radiatore.
I normally make a much larger batch. Just increase the ingredients proportionally. Step two will take a little longer. Keep gently simmering the meat until it falls apart.
This recipe freezes well for about 2-3 months. Omit the last step until you reheat before serving.
This evening I'm happy to announce we have some tableside entertainment at the cafe. Hurry up. You have just a few minutes before the show starts to grab a beverage and put your feet up. And remember to please check your politics at the door. This series is about sharing recipes and discussing interesting food with friends.
Ready? Good.
Ladies and Gentleman,
Welcome to the What's for Dinner Café this evening. Thank you for joining us. And now it's our pleasure to present Scenes From an Italian Restaurant.