My Ragu Bolognese

Ah, the meat sauce, the Sunday Gravy… So many variations and so much debate over what is a proper Ragu Bolognese. In fact, there is an official designation protected by the Italian Academy of Cuisine. Well, this is America and we often stretch things, don’t we? You can even play around with my play around of a recipe. I suggest that this sauce is a great way to use up extra scraps of meat and bones that you have lying around. Here goes!

1) Make a sofrito or mirepoix which is 2 carrots, 2 celery stalks and 1-2 onions, diced. Cook slowly in a fat of your choice, I like to use diced pancetta or bacon. Make sure it is soft and translucent. Add a small can of tomato paste and cook for a few minutes.

2) Add 1-2 cups of wine, and cook down a bit to concentrate. Now add 1-2 pounds of meat. Most people will use ground beef or a meatloaf mix here. Cook down a bit to where there is little liquid left in the pot. What about seasonings? I omit the salt and pepper until the end as I want to make a determination then.

3) Add 2 28oz cans of San Marzano or plum, whole and peeled tomatoes to the pot. I use a potato masher to crush them a bit. My secret ingredient is to add a few beef bones and 1-2 cups of beef or chicken stock.

4) Simmer uncovered for about 2-4 hours. The longer the better, TRUST ME!!! The sauce will concentrate beautifully over that time. Serve with penne, ziti or shorter pastas.

Eat.Drink.Savor.

My Marinara Sauce

Pasta sauces are quite variable and every time I make them, they change. But it is always good to have a base recipe to whip together quickly. You can experiment all you want. I make this one a lot and it works. If you have reservations about anchovies, don’t worry. They disappear in the sauce and really add a mouthfeel, a umami if you will, that is heavenly. If I still can’t convince you, try adding 1-2 TBSP of finely minced mushrooms.

1) Take 2 TBSPs of olive oil and put in a saucepan. Medium to low heat. Once it starts to shimmer, add 2-3 cloves of minced garlic. Cook for about 30 seconds. Add 2 anchovies, minced, 1-2 sprigs worth of oregano leaves, 1-2 tsp of red pepper flakes and 1 TBSP of basil leaves, dried.

2) Add a 28oz can of whole , peeled tomatoes, preferably high quality plum tomatoes. I use the San Marzanos as they add a level of sweetness vs. the heavy savory type tomatoes. Take a potato masher and breakdown the tomatoes.

3) Cook for about 20 minutes on low to medium-low heat until it thickens. Depending your preference, you may puree the sauce in a blender but I prefer a chunkier sauce. Serve with your favorite pasta.

Eat.Drink.Savor.