Spaghetti Bolognese

18 Aug

Yesterday was one of those rare days on which I didn’t really feel like cooking. We’d been mostly in our ‘weekend lazy‘ mode, and I didn’t get out of my purple penguin pajamas until well into the afternoon. Up until that moment in which I actually traded my cozy pj’s for cozy jeans & a tee, my most strenuous activity was whipping up grilled cheese sandwiches & a tomato salad for the beau & I… It took 20 minutes of thumbing through the newest edition of ‘Food & Wine’ whilst slouched in the couch, to recover from this sudden burst of activity. I know I will pay dearly for this laziness in the upcoming week, but it was nice for once to actually not be running up & down the stairs with laundry baskets and hauling 20 bags of groceries inside, as though I’m in some wacky episode of ‘Survivor-Special Homestead Edition‘.

The result of this pointless Saturday lull, was that after hours of watching my stepson play ‘Portal 2’ on his Xbox and browsing Pinterest and the likes on my phone, I actually started enjoying the nothingness of my Saturday and I morphed into the mother of all laziness. The longer it went on, the more ‘nothing’ I felt like doing… and then dinner time hit me. Like the hand of God himself striking me down for my indolence.

A quick peek in the fridge brought ground beef, onions & basil to the forefront, so spaghetti it was! I realize that I’m not adding an earth-shattering culinary oeuvre with posting a recipe for ‘spaghetti bolognese‘, but I thought I’d share my version of this classic nonetheless…

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SPAGHETTI BOLOGNESE
(Adapted from a recipe by Anne Burrell)
– 3 shallots, finely diced
– 2 large carrots, finely diced
– 3 ribs celery, finely diced
– 4 cloves garlic, minced or grated
– 3 lbs of lean ground beef
– 2 6oz cans of tomato paste
– 1 28oz can of crushed tomatoes
– 3 cups full-bodied red wine
– salt & pepper
– olive oil
– a pinch of cayenne pepper
– 3 bay leaves
– 1 bunch of thyme, tied in a bundle
– 1.5 lbs of dry spaghetti
– 1/2 cup grated or shaved Parmigiano-Reggiano

In food processor, puree onion, carrots, celery, & garlic into a coarse paste (or blend with a hand mixer).

In large pan heat olive oil and sautΓ© veggie paste with a generous helping of salt, until most water has evaporated and they start to brown, approx 15 min.

Add ground beef & season generously with salt as well. Allow the beef to brown slowly, 15-20 mins.

Add tomato paste & cook til brown, 4 to 5 mins. Add red wine. Cook til wine reduces by half, another 4-5 mins.

Add crushed tomatoes and toss in bay leaves & bundle of thyme. Stir to combine all. Bring to boil, reduce heat to simmer and -ideally- simmer 3 1/2-4 hours to develop all the flavors. If the sauce gets to thick, add water. Finish sauce with salt & pepper to taste, and add a pinch of cayenne pepper for a bit of heat.

During last 30 mins, bring a large pot of water to boil. Pasta water should always be well salted, so don’t skimp on this. When water comes to a rolling boil, add pasta & cook for 1 minute less than package says. Reserve 1/2 cup pasta water.

Meanwhile remove 1/2 of the sauce from pot & reserve in a separate bowl.

Drain the pasta & add to the pot with 1/2 the sauce. Toss pasta to coat. Add some reserved sauce to achieve an even ratio between pasta & sauce.

Add reserved pasta water and cook pasta & sauce together over med heat until the water reduces. Turn off heat.

Give a big sprinkle of freshly grated or shaved Parmigiano Reggiano and a generous drizzle of good quality olive oil.

Buon Appetito!

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  1. Spaghetti Bolognese – SPAGBOL - February 7, 2017

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