Pasta Bolognese Sauce
With another new year ahead of us, I decided it’s finally time for this blog to get a makeover. I changed the theme so that the layout of the blog is more minimalistic and highlights the photos cause it’s all about the droolworthy photos after all, right? One of the changes I am most excited about is the Recipe Card at the end of the post that includes a Nutrition Facts panel! So check out the fancy, informative panel and in the meantime bear with me as I tweak some final changes to the layout of the blog.
Other than playing around with the blog, I’ve been at home happily relaxing and lounging, cooking and eating. I’ve also been reading a book I got for Christmas called The Food Lab by J. Kenji Lopez-Alt (from Serious Eats). It’s a huge book (seriously like a textbook) full of Kenji’s wise knowledge about basic cooking skills/techniques and the food science behind it. He has searched for the best methods to cook things such as the fluffiest pancake or the juiciest burgers through scientific experiments. For example, in the pasta section, he found that adding some of the starchy pasta water back into the pasta and sauce mixture will help the sauce stick better to the pasta rather than using regular water.
This week, our friend Ernie (who you may remember from our Summer Peach Pie adventure), shared with us how to make a rich, meaty Italian bolognese sauce. I’ve made bolognese sauce by myself at school once but it was a way more simplified version that required less manpower and patience. This version is one of the more advanced recipes on this blog that you should courageously tackle with a friend or two or set aside a nice chunk of time for. Either way, it will be worth it!
- 1/4 cup water
- 1/4 cup dried porcini mushrooms
- 3/4 cup white wine
- 1/2 small carrot
- 1/2 small onion
- 1/4 cup pancetta (Italian bacon)
- 1 can whole tomatoes
- 1 tbsp butter
- 1 clove garlic
- 3/4 lb meat loaf mix (group beef + veal)
- 1 link Italian sausage (casing removed)
- 1 cup whole milk
- 1 tbsp tomato paste
- Rigatoni pasta
- Microwave 1/4 cup of water and dried porcini for about 1 minute. Let the mushrooms soak for 5 minutes until soft. Drain and save mushroom water for later.
- In a saute pan, reduce 3/4 cups of dry white wine to about 1/3 cup. Save for later.
- Using a food processor, pulse carrot and onion together.
- Cut pancetta into 1 inch pieces and pulse in a food processor.
- Pulse the can of tomatoes in food processor until finely chopped.
- In a saute pan, melt 2 tbsp of butter. Add pancetta and cook for 2 minutes, until browned.
- Stir in vegetable mixture and mushrooms for 5 minutes, adding a clove of garlic.
- Add meat loaf mix and sausage with casing removed. Cook until meat mixture is well broken down.
- Add milk and cook until the liquid is gone and meat is sizzling (20 minutes).
- Add tomato paste, tomatoes, mushroom liquid, salt and pepper and bring to a simmer.
- After 15 minutes, add reduced wine and cook for a few more minutes.
- Serve with pasta.