Forces of Nature

2 10 2011

I had a lot to do; many errands and tasks to complete in the brief respite we know as a weekend. Yet, October had arrived. And with that arrival the very first coolness that is autumn.  Despite official decrees adhering to the equinox, autumn does not arrive until you can feel her, a cool caress; and hear her, a soft rustle and bustle as wind makes its way through wood; and see her, a patchwork of bright colors peering from within a monochrome curtain of green; and smell her, faintly earthy and dirty in a deliciously naughty way. The only thing left is to taste, and for that we made a dinner resplendent with the flavors and feel of fall. Yes, there was a lot to do and now there remains the same, but only a fool denies the forces of nature when she beckons….

 

Bolognese Sauce (served over home made roasted beet root pasta)

  • 8 ounces finely chopped pancetta
  • 2 cups onion, finely chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 cloves of garlic
  • 1 tsp. salt
  • ½ tsp. fresh ground black pepper
  • 1/3 cup madeira
  • 4 ounces red wine
  • 1 Tbs. anchovy paste
  • 1 Tbs. tomato paste
  • 1 pound ground beef
  • 1 pound ground veal
  • Bouquet garni (6 sprigs oregano, 6 sprigs thyme, 3 sprigs parsley, 2 bay leaves)
  • 1 (28 ounce) can pureed San Marzano tomatoes
  • ½ cup heavy cream
  • 1 cup milk
  • Basil, chiffonade cut for garnish

In a separate small sauce pan reduce the cream by 1/3 over medium low heat. Render the pancetta in a large stockpot over medium heat. . Add the beef and veal, season with salt and pepper and brown the meats. Add the garlic, carrot, celery and onions and cook until softened, about 3 minutes; season with salt and pepper. Add the anchovy and tomato paste and cook for another minute. Add the Madeira and red wine and cook until almost all the liquid has evaporated. Add the tomatoes and bouquet garni and allow to simmer for about 3 hours. Periodically check and as the liquid evaporates add the milk until it is fully incorporated. After all the milk has been incorporated add the cream. Serve over pasta with basil garnish.

Advertisements

Actions

Information

2 responses

2 10 2011
tasteofbeirut

Unusual pasta, yet i would love to try it; the sauce sounds exquisite!

4 10 2011
rebecca

wow looks so good and love the pasta fun color

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: