There has never been a better time for comfort food than now. This week, we're sharing a recipe for delicious Bolognese, our adaptation on a traditional, scrumptious meat sauce. It is super easy to whip up, and one of the best versions of the dish I have ever had! It can be made gluten free with gluten free pasta or spaghetti squash or zucchini noodles, and freezes beautifully.
I paired this with my favorite wine as of late: Le Bruciate, a yummy Brunello di Montalcino. You can get this at MARKET, and we have a ton of scrumptious Italian Reds that you will swoon over (if Brunello isn't your jam) and will deliver to your front door. Scroll down for an updated list of our champagne, wine and cider. We our out delivering daily, and will get you anything that tickles your fancy if you don't see what you love on our list. And, if you didn't know-we price match with competitors in town.
We'll try to keep the good vibes coming and provide you with some fun recipes and other positive distractions!
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I paired this with my favorite wine as of late: Le Bruciate, a yummy Brunello di Montalcino. You can get this at MARKET, and we have a ton of scrumptious Italian Reds that you will swoon over (if Brunello isn't your jam) and will deliver to your front door. Scroll down for an updated list of our champagne, wine and cider. We our out delivering daily, and will get you anything that tickles your fancy if you don't see what you love on our list. And, if you didn't know-we price match with competitors in town.
We'll try to keep the good vibes coming and provide you with some fun recipes and other positive distractions!
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MARKET'S BOLOGNESE SAUCE
By Sayre Schwiering
INGREDIENTS
- 1 Bottle of your favorite dry, Italian red wine (Sayre likes Le Bruciate)
- 1 Wine Glass
- 6 ounces bacon, diced
- 2 large chopped yellow onions (I did one white, 1 yellow)
- 1 cup diced or shredded carrots
- 1 cup diced celery
- 6 tablespoon minced garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Fresh basil (6 sprigs)
- 1/4 teaspoon dried rosemary
- 1 pound ground beef (not venison, not veal, not chicken or turkey)
- 1 pound ground pork (do not substitute)
- 1 tablespoon tomato paste
- 1 cup dry dry white wine (I used chardonnay, but Sauv Blanc is a good one too)
- 1 28-ounce can diced tomatoes and their juice (San Marzano if you can get them)
- 2 cups beef bone broth
- 1/4 cup heavy cream (do NOT use anything other than heavy cream! It is just 1/4 cup, it won't kill you)
- 6 tablespoons unsalted butter (4 for Bolognese, 2 for pasta)
- 3 tablespoons chopped fresh parsley leaves
- 1 pound spaghetti or pasta of your choice (I like linguini)
- 1 cup freshly grated Parmesan
- Fresh parsley for garnish
PREPARATION INSTRUCTIONS
Prior to cooking, chill the red wine. Prior to preparing to cook, open bottle of wine. Pour one large glass. Take a sip. Take several sips. Relax. Breathe. Enjoy the wine.
In a Cast Iron pot or large stainless pot, add the bacon and brown. Add the onions, carrots and celery and cook, stirring, until soft. Add half of the garlic. Add all of the salt, pepper, bay leaves, thyme, oregano, basil, and rosemary and cook, for at least 5 minutes. Add the beef and pork, and cook, stirring, until fully cooked. Add the tomato paste and cook, stirring, for 10 minutes. Add the white wine, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated. Be sure to keep stirring so that it doesn’t burn and stick to the pan. Take a large sip.
Add the crushed tomatoes, and beef bone broth and bring to a boil. Reduce the heat to medium-low and simmer, add the rest of the garlic. Stir often, to keep the sauce from sticking to the bottom of the pan and burning, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream (do not scrimp and use milk, or a substitute!), 4 Tbsp butter, and parsley, stir well, and simmer for 5 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve. Take another large sip.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander. Add olive oil, and 2 Tbsp of butter. Finish your glass. **Can use spaghetti squash, zucchini noodles or gluten free pasta for substitute.
Add 1 cup of cheese to the sauce and blend.
Freezes well, can be frozen to drop off at a loved one's house, or can be easily doubled for large parties. Can sit on stove for hours if need be on warm, just keep an eye on it and do not let it burn. Thin down with half and half mixture of water and beef broth (or wine). Thrown some chopped parsley on top for garnish prior to serving.
Serve with whatever is left in the bottle for your guests or loved ones (aka, open another bottle) and an arugula salad tossed lightly with olive oil, fresh lemon and salt and pepper!!
Cin Cin!
-Sayre
xxx
In a Cast Iron pot or large stainless pot, add the bacon and brown. Add the onions, carrots and celery and cook, stirring, until soft. Add half of the garlic. Add all of the salt, pepper, bay leaves, thyme, oregano, basil, and rosemary and cook, for at least 5 minutes. Add the beef and pork, and cook, stirring, until fully cooked. Add the tomato paste and cook, stirring, for 10 minutes. Add the white wine, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated. Be sure to keep stirring so that it doesn’t burn and stick to the pan. Take a large sip.
Add the crushed tomatoes, and beef bone broth and bring to a boil. Reduce the heat to medium-low and simmer, add the rest of the garlic. Stir often, to keep the sauce from sticking to the bottom of the pan and burning, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream (do not scrimp and use milk, or a substitute!), 4 Tbsp butter, and parsley, stir well, and simmer for 5 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve. Take another large sip.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander. Add olive oil, and 2 Tbsp of butter. Finish your glass. **Can use spaghetti squash, zucchini noodles or gluten free pasta for substitute.
Add 1 cup of cheese to the sauce and blend.
Freezes well, can be frozen to drop off at a loved one's house, or can be easily doubled for large parties. Can sit on stove for hours if need be on warm, just keep an eye on it and do not let it burn. Thin down with half and half mixture of water and beef broth (or wine). Thrown some chopped parsley on top for garnish prior to serving.
Serve with whatever is left in the bottle for your guests or loved ones (aka, open another bottle) and an arugula salad tossed lightly with olive oil, fresh lemon and salt and pepper!!
Cin Cin!
-Sayre
xxx
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**My favorite is highlighted below in crimson-Le Bruciate Brunello di Montalcino, DOCG**
Tasting notes are: Scorched soil, black-skinned berry, worn leather, and dried herb aromas come together beautifully in this Brunello. The jammy palate is evolved, offering dried black cherry, clove, and star-anised tannins. It is medium-bodied and dry. An absolute perfect pairing with bolognese!
This Tuscan Brunello is 100% Sangiovese and aged for 5 years - 3 years in Slavonian oak casts and 2 years in bottle.
This Tuscan Brunello is 100% Sangiovese and aged for 5 years - 3 years in Slavonian oak casts and 2 years in bottle.
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