Bolognese, Family Style

What’s better than a home cooked, hearty, Italian meal? Sharing the experience with family of course! My mom, dad and I worked together to create this delicious dish! The ingredients include…

1/4 ounce of dried porcini mushrooms 

1/2 cup of water 

6 tablespoons of olive oil 

1/2 cup chopped white onion 

A tablespoon of garlic 

A tablespoon of fresh rosemary 

1/2 lb of veal 

1/4 lb of beef 

1/3 cup of dried white wine 

3/4 cup of veal or chicken stock 

Sea salt and fresh ground pepper 

1/2 cup of fresh tomato sauce 

3/4 lbs of pasta of choice (fettuccine in our case) 

A tablespoon of fresh chopped flat leaf parsley 

2-4 tablespoons of freshly grated Parmesan 

AND now for how we put all of these ingredients together… 

We first rehydrated the porcini mushrooms in 1/2 a cup of water until they have softened. Chop up the mushrooms and save the water. In a large skillet, heat the olive oil over medium high heat. Add the chopped onion for about 5 minutes or until softened. Then add the garlic and rosemary and cook until the fragrances release. Add the pork and veal. Break it apart and cook until they lose their “pinkness”. Season with salt and pepper. Add the rehydrated mushrooms and cook until the moisture evaporates and the meat begins to sizzle. Then raise the heat a bit (to moderate high heat) and add the wine as well as 2 tablespoons of the reserved mushroom liquid. Cook until the  liquid has evaporated. Add the stock and parsley and simmer for about 3 minutes. Add the tomato sauce and simmer for 5-7 minutes. While it’s simmering, start the pasta water and bring to a boil. Cook until al dente. Drain the pasta but save a cup of the water. Put the pasta in a large bowl, add the bolognese and stir well. Add pasta water if it is dry at all. Top with fresh Parmesan and parsley! (We added a touch more pepper as well as red pepper flakes for a bit of heat). Enjoy! 

Not only was this dish fun to make with my parents in my childhood kitchen, but it tasted good too! Salute! 

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