Posted in Italian, M&M Favorites, Meat, Pasta, Sauce, tagged beef, bolognese, carrot, celery, garlic, linguine, meat, milk, onion, oregano, pork, recipe, red wine, Sugar, tomato paste on February 23, 2012|
2 Comments »
I’m not a big fan of going out for Valentine’s Day because restaurants typically overcharge and it feels a little forced. Plus, my favorite evenings are ones spent at home over a delicious meal– why do something different? I see Valentine’s Day as an opportunity to be reminded how good we have it every other day of the year. And when I think about what my favorite meal is, and what I would like to share, it always comes back to pasta. Of course.
I love a simple bolognese, and some fresh spinach linguine makes it even better. We had this with a 17-year old brunello that my parents gave us, and it was a perfect evening. Full disclosure: I decided to take the evening off from blogging, and I took these pictures the next day with leftovers. No distractions. But it’s just as good the next day, even more reason to make some tonight.
1/2 pound ground beef
1/2 pound ground pork
2 celery stalks
2 garlic cloves
2 tablespoons tomato paste
1 cup red wine
1/2 cup milk
2 tablespoons chopped oregano or marjoram
1 tablespoon sugar
Combine the carrots, onion, celery, and garlic in a food processor and grind into a chunky paste. Brown the meat in a couple tablespoons of olive oil. Make sure to really brown the meat well and don’t move it until it starts browning. This is the best opportunity to develop flavor.
Once the meat is browned, move it to the side of the pan to add the vegetable paste and allow it to start browning as well. Season everything with salt and pepper and the oregano. Once the vegetables have softened and browned a bit, add the tomato paste and let it rust for a few minutes. Add the milk and wine and stir through. Add the sugar. Let the whole thing simmer for an hour until it thickens and the flavor deepens. Toss with pasta in a saute pan with a little of the pasta water and some parmesan and enjoy!
Read Full Post »
Posted in French, Italian, M&M Favorites, Meat, tagged beef, best, bourgignon, braise, brasato, carrot, chianti, garlic, onion, recipe, rosemary, sage, stew, Sugar, tomato paste, wine on December 8, 2011|
Leave a Comment »
I don’t talk up my own food very often, but I have to say that this stew was really killer. You can call it beef stew or beef bourgignon or brasato al chianti, but it’s all very similar. The meat was just falling apart and tender with delicious carrots and flavorful gravy. I served it with some egg noodles, but I think it would also go really well with some polenta. The key is in the browning of the meat–you MUST brown the meat well. And don’t try to cut the cooking time, it will not be as succulent and fork tender. Yum. I want more of this.
The Ultimate Beef Stew
1 pound beef chuck, cubed
4 carrots, chopped in large pieces
1 onion, chopped
4 garlic cloves, whole
1 sprig rosemary
4 sprigs sage
5 tablespoons tomato paste
1/2-3/4 of a bottle chianti
1 tablespoon sugar
Dry the meat well with a paper towel and season with salt. Brown in a very hot pan with a couple tablespoons of olive oil. DON”T move them until they get a nice dark sear–they should look like a delicious steak. Brown on all sides and remove to a plate.
Add the onion, carrot, and garlic and saute until softened. Add the tomato paste, sugar, rosemary, and sage. Add the meat back in. Pour in enough wine to almost cover the meat. Simmer very low for 2 hours or until the meat is falling apart. Serve on egg noodles or polenta. Leftovers are even better!
Read Full Post »