Thursday, December 9, 2010

Tis the Season...

Tis the season for a warm, hearty, belly-warming BOLOGNESE. I mean seriously, what's better after a hard day at work than a gigantic bowl of pasta with extra cheese & meat sauce?! Alright...I started off by heating up Laconiko olive oil.

Then, add in your choice of meat and cook until the pink color has left & the meat is slightly browned. I used ground beef but i'm sure ground turkey would've been just as delicious.
Stir in the oregano, red pepper flakes, and garlic and cook for a couple more minutes.
And add 1 cup of wine. YUM!! This is when the entire kitchen starts smelling like winter.
Stir in wine and add in tomato paste, crushed tomatoes, S&P until combined.
Bring to a boil, then lower heat and allow this lovely little sauce to simmer for 10-12 minutes. In the meantime, bring plenty of water to a boil. I like to add in a drizzle of olive oil & a pinch of salt before putting in my pasta of choice.

Cook the pasta until you reach the desired texture. Now...back to the simmering sauce...
We aren't done yet. Now, add in your freshly grated nutmeg, fresh or dried basil (whatever you have), and some egg nog. I know, I know...the original recipe calls for heavy cream but let me tell you- EGG NOG is where it's at!!! It added such a uniquely satisfying but subtle flavor to the sauce. Try it. You'll love it!

While you let this bubble away, grate some Parmeggiano. The saltyness of this cheese is oh-so-amazing in the savory bolognese.
Combine the pasta with your bolognese in a very large serving bowl.

Serve this meal warm. Place a good amount of pasta in your individual bowl and top with plenty of Parm...a little glass of wine doesn't hurt either!

I'm so excited for you to try this recipe. You will LOVE it!!!! Look below for your grocery list.

- Olive Oil
-1 lb ground beef (or meat of choice)
-4 to 6 cloves of garlic, minced
-1 Tbsp dry oregano
-1/4 tsp crushed red pepper flakes (or more if you like spicy)
-1 1/4 cups dry red wine
-1 (28oz) can crushed tomatoes
-2 Tbsp tomato paste
-1 box dry pasta of your choice ( I used elbows )
-1/4 to 1/2 tsp grated nutmeg
-1/4 cup loosely packed fresh basil or a few shakes of dry basil
-1/4 cup heavy cream (I used EGG NOG!)
-1/2 cup freshly grated PARM...ok, ok, I had more of 3/4 cups!

This recipe TRULY takes like 30-40 minutes total cooking time. PERFECT for a busy weeknight after you had a long day at work. Try it, love it, and leave me a message letting me know if you liked it or any variations that worked for you.

Kali Oreksi!! xoxo, C.

1 comment:

  1. This sounds amazing! I love a good bolognese and cannot wait to try your egg nog variation :)


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