Wednesday, July 21, 2010

You know your a redneck when...



Last night I decided to make this delicious recipe that I had found (surprise surprise) on Posie Get's Cozy. Now, it's definitely not cold or blustery around these parts but it looked good and I've always wanted to try a bolognese sauce. Sadly, all the recipes I have ever read were really complicated, took hours and hours of cooking time, or called for weird ingredients that I never have on hand. But, I was quite delighted to see that I had all of the ingredients (well, enough to fudge it) and it only took 1 1/2 hours of cooking time. This I could do! So I printed of the recipe (you can get the original here) and got started.

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons butter
  • 1 carrot, finely, diced
  • 1 medium onion, diced
  • 1 rib celery, finely diced
  • 1 clove garlic, sliced ( I used 5 because this is Italian food after all!)
  • 1 pound veal, ground (I used 2 lbs of ground beef because, come on, who eats veal anyways???)
  • 1 pound pork, ground
  • 1/4 pound pancetta or slab bacon, ground ( I used 1/2 package of bacon, sliced into little strips)
  • 1/2 tube tomato paste ( I used half a can since I didn't have a tube and you can never have too much)
  • 1 cup milk
  • 1 cup dry white wine ( I used beer, don't do this! Continue reading after recipe)
  • Kosher salt and freshly ground black pepper
  • Parmigiano-Reggiano, for grating (none was to be found in our fridge, we used smoked gouda instead)

Directions

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes. Add the veal, pork, and pancetta and stir into the vegetables. Add the meat over high heat, stirring to keep the meat from sticking together until browned. Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours. Season with salt and pepper, to taste, and remove from the heat.

When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tosses so that the pasta is evenly coated by the ragu.

Ok, so if you read the ingredients you can tell that I fudged the recipe a bit but the bacon and ground beef suggestions were via Ms. Paulson so I was pretty certain on that part. What threw me a bit was the white wine part. Now, I usually have a bottle of white in my fridge but since I'm the person in the family who enjoys it and I haven't been drinking lately, there was none. But I have in other recipes been able to substitute small amounts ( 1/4 c. -1/2c.) of wine for beer because that is something that we most generally have on hand. I had second thoughts before I pour the entire cup in. "Maybe I should use chicken broth instead. No, there's no chicken in this and it's will throw the flavor off. Ok, pour it in." And so it went in. The gravity of this began to settle in in earnest when the entire bottom floor of our house began to smell of cooking beer.
Mike couldn't quite figure out what I was cooking when he arrived at home. I explained my problem of the lack of wine and the substituting of the beer. He looked at me somewhat askance and said, "you really put an entire cup of beer in the sauce when it called for white wine???" Of course my answer was "yes." At that we decided to laugh about it and eat anyways.
It turned out ok, but the flavor was a little too dark and earthy for me and Olivia to truly enjoy it. Today, we had it as leftovers and I added about 1/2 c. of chicken broth to loosen it up as it was short on saucy-ness and long on meaty chunks. It helped a whole lot and we enjoyed it much more with it's beer flavor tempered quite a bit. I can't say I'm in a great hurry to try this recipe again but it will be going in my recipe binder and I'll make sure to follow the ingredients list a bit more closely next time. And please don't let my mistakes deter you from trying it, it really is delicious. We ate ours piled high on quinoa and corn pasta and topped with a generous helping of shredded smoked gouda.
But for heavens sake make the little extra effort and buy a bottle of white and then drink the rest with dinner. :)

10 comments:

kt mac said...

hehe oh dear! I wish I had seen Mike's face when he came in - totally learn't from your lesson and love you all the more for it :)

I'm going to email u our Bolognaise recipe - we used to have it all the time (well before mum went vegetarian on us) because it's super easy and doesn't involve beer hehe :)

Amanda said...

I love your story about substituting beer! That is hilarious. I've tried some tricky substitutions, too... some have turned out better than others!

Cottage Mommy said...

You are very creative and adventurous! Inspiring really! It still looks delish in the photo!

承蘋承蘋 said...

很棒很期待新的內容............................................................

莊雅和莊雅和莊雅和 said...

只有尋常才幹,但具有不尋常恆心的人,一切皆可獲取................................................

黃文群 said...

人因夢想而偉大,要堅持自己的理想哦..................................................................

林聿希林聿希林聿希 said...

凡事三思而行,跑得太快是會滑倒的。..................................................

仲惠娟惠娟亨 said...

堅持是為著某種目的或目標,而持續不斷朝向既定方向努力的一種意念。..................................................

肇戴佩 said...

哇~酷哦~推你一把~正文(・(ェ)・)......................................................

家唐銘 said...

愛,拆開來是心和受兩個字。用心去接受對方的一切,用心去愛對方的所有。......................................................................

 
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