Tag Archives: pancetta

Bolognese Sauce

26 Oct

Bolognese

My husband loved this and would eat bowls of the sauce before I put it over the pasta.

2 Tablespoons butter

6 Tablespoons olive oil

6 ounces finely chopped pancetta

2 chopped large onions

3 chopped carrots

2 stalks chopped celery

3 cloves chopped garlic

1/2 teaspoon red pepper

One cup chopped parsley.

One pound lean ground beef

Two pounds ground veal

One pound ground pork or chopped leftover pulled pork

2 cups red wine

2 -28 ounces can chunky Pastene tomatoes

One small can of tomato paste

Rinse out each can with a little water and add to the pot

3 teaspoons beef bouillon powder

10  basil leaves

2 cups half and half

One tablespoon butter

Melt the oil and butter

Add the pancetta

Cook till the pancetta is brown and rendered

Add the onion and garlic for one minute

Add the carrots, celery and red pepper

Cook on medium heat till everything is soft

Add all the meat and cook till it is cooked

Take out of the pan and add the wine to the pan

Reduce till the alcohol is cooked off and  is reduced at least by half

Make sure you stir the bottom to remove all the tasty little meat pieces.

Add the paste and 1/2 can water. Stir.

Add the tomatoes and stir.

Add all the meat, vegetables, parsley, beef bouillon and basil.

Stir well and let this all simmer for about two hours.

Stir often

Taste for more salt

When the sauce has thickened add the 1/2 and 1/2 and butter

Keep on low till the pasta is cooked

I do make fresh pasta for this sauce because it deserves it.

I deserve fresh pasta…..and so much more.

If you don’t have time to make fresh, go and buy the refrigerated pasta. Its pretty good.

Serve with grated Romano cheese, Italian bread and a glass of red wine.

I use the food processor to chop all the vegetables because they should be very fine. It saves a ton of time.

This sauce freezes well.

This is enough for eight good eaters.

 

 

Braised Short Ribs

16 Dec

Braised Short Ribs

This takes some time to make and is worth every second.

It was my son Mikes birthday and this is one of his favorites so I made it for him. A labor of love.

This is enough for 8 to 10 good eaters so cut the recipe if you need to but follow the cooking  directions.

My Mom used to make this and the house would smell great.

It was a real inexpensive meal back then and would stretch to feed all of use for days. Now it is not cheap.

This also freezes well and is a great make ahead company meal.

Take out your largest pan you have to braise the meat.

12 pounds of short ribs

1/3 teaspoon olive oil

4 ounces of chopped pancetta

Flour, salt and pepper to dust over the ribs.

2 large diced onion

8 cloves garlic

1 1/2 pounds of baby carrots

6 chopped celery stalks with the green tops

2 boxes of sliced mushrooms

1 small can of tomato paste

2 28 ounce cans of diced tomatoes with the juice

6 cups good red wine plus a little extra to get you threw this recipe.

8 cups of beef broth

2 teaspoons dried thyme

4 bay leaves

2 beef bouillon cubes

1/4 cup fresh chopped parsley for garnish

On medium heat add the oil and pancetta.

Cook till the pancetta is crisp and then take out of the pan and set aside.

Sprinkle the ribs with the flour, salt and pepper.

Place the ribs in the hot pan to brown on both sides. Do not crowd them, so work in batches.

Put the ribs in the largest aluminum roasting pan you have and place the pan on a cookie sheet.

You need the cookie  sheet or else the pan will bend with the weight of all the ribs and vegetables.

De-glaze the braising pan with the red wine then add the tomato paste and mix well. Cook for about five minutes till the wine starts to boil

Pour over the ribs.

In the same braising pan add the onions, mushrooms, celery and garlic and cook just  till soft.

Add the diced tomatoes, thyme and bay leaf.

Pour everything over the ribs.

Add the beef broth over everything.

Add the pancetta.

Add 2 beef bouillon cubes instead of salt.

Cover tightly with foil.

Bake 375 for at about four hours.

Check after two hours and add more broth if needed.

Stir the bottom of the pan to make sure it is not burning.

If your oven runs hot lower the temperature to 325 or 350.

Make sure the foil is tight.

The meat should fall off the bone when it is  finished cooking.

It is amazing how the sauce thicken up.

Taste for more salt and pepper.

Make sure you take the bay leaves out before serving

Serve with big wide pasta noodle, polenta or cheese grits.

I went with the cheese grits this time.

I like to make this ahead of time then chill.

The beef fat hardens and you can scrape it off.

The bones from the short ribs are so good to suck on. You can taste the marrow so don’t throw them out.

My Mom used to save the bones and put the them in a soup. She wasted nothing.

Enjoy.