WEEKNIGHT BOLOGNESE

APP, ENTREE, SIDE DISH, DESSERT?
Entree
RELATED DISHES
FEEDS HOW MANY?
4–can be easily scaled up for a crowd
TIME COMMITMENT?
A little less than 2 hours
FAST, WEEKNIGHT, WEEKEND?
Weeknight
STAIRMETER?
A few items you might not have lying around…
EQUIPMENT NEEDED?
WHO I MADE IT FOR?
Amanda- Amanda and I were having a sleepover at my place. I had stumbled on this recipe earlier that day and decided to give it a try. It was INCREDIBLE. Maybe we were just really hungry, but it was so good and we were eating it so quickly that we had to hold the bowls pretty much directly under our chins so we could eat as quickly as possible.
Ashley, Amanda- a few days later, I made this again, this time including Ashley. I can verify that this recipe isn’t just good because we were starving.

Adapted from Food52: http://food52.com/blog/9917-nigel-slater-s-really-good-spaghetti-bolognese, the way they have this recipe set up, you’re doing a lot of the prep work while cooking. I’m more of a mis-en-place

INGREDIENTS
Butter
Bacon (they call for 3 oz of pancetta, I, of course, use 8 oz of bacon, chopped)
Onion (1, chopped)
Garlic (2 cloves, minced)
Carrot (1, chopped)
Celery (2 stalks, chopped)
Portobello mushrooms (2 large ones, diced, almost minced)
Bay leaves
Ground beef (1 lb)
Crush tomatoes (1 cup, I use San Marzano)
Red wine (1/4 cup)
Chicken stock (1 cup)
Nutmeg (they call for fresh nutmeg, which I use, but I don’t think it’s a big deal if you use already ground nutmeg)
Bucatini (or whatever pasta you want, 2 lbs)

DIRECTIONS

  1. Melt the butter in dutch oven and add bacon pieces until crispy. On high heat, add onion, garlic, carrot, and celery and stir. Add mushrooms.
  2. Add ground beef, breaking it up well with a fork. Leave meat alone for a few minutes and then flip when bottom is starting to get cripsy.
  3. Mix in the tomatoes, red wine, chicken stock, nutmeg (a pinch if you’re just using ground nutmeg) and salt and pepper. Let the mixture come to a boil, turn down and simmer. Partially cover and let simmer for 1 hour- 1.5 hours stirring from time to time and making sure the liquid level is ok (not too dry).
  4. Cook pasta, reserving a cup of liquid. If sauce is too dry, add some pasta liquid.
  5. Toss pasta with sauce. Food52 uses cream and cheese in the last step, but I skip that part.

BOTTOM LINE: Delicious way to trick someone into eating mushrooms without knowing it

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: