The joy of cooking is the time you spend in the kitchen preparing a meal for those you care and love the most. I always says “cooking is not a duty, it’s a lifestyle”. To me, it is a powerful heritage and a rich tradition that can be relaxing, fun, sexy, romantic; but more importantly, healthy.
Cooking with fresh ingredients, for yourself or for your family is a way to express a special feeling, and maybe that is the reason your parents and grandparents were adding so much love and time in the kitchen. It is a long standing tradition. Your award is the feeling you have when you know that almost everyone loves your food. That is exactly what I always feel when cooking this recipe.
Cook with fresh ingredients, enjoy the time you spend in the kitchen and the time you spend at the dinner table knowing that it was your food that brought everyone together.
Bolognese Pasta, Bologna Style
30 minutes, 6 portions
The bolognese recipe is cooked differently in every region and in every kitchen. But I want to share with you the style I learned to make in its birthplace: Bologna, Italy. This is the one I always cooked for my students at the Romantic Reds class. A class I designed for you to learn a bit more about red Italian wines and authentic Italian ingredients.
The secret is not to make a tomato sauce. The wine, the milk and the bay leaf makes the difference in this recipe. So no canned tomatoes and no basil. Actually in Modena, they add a pinch of real Balsamic di Modena DOP and for us to replicate that is a bit difficult, so add a good quality of balsamic reduction, unless you have the real thing.
Pair with a Lambrusco DOCG to have a superb traditional pairing experience!
Cant wait to see the picture of your Bolognese on Instagram or Facebook @VitisHouse
What you need:
1 1/2 pound ground beef, pork & veal (at least combine two)
1 lb. pasta gemelli (pappardelle or linguini)
1-2 oz. Italian Pancetta or Prosciutto di Parma (please don’t insult Italians with our bacon)
3 tbsp. tomato paste diluted in same amount of water or 1/4 cup tomato puré (not sauce)
1/2 cup red wine (the same one you drink)
1/4 full fat milk (real milk)
2-3 tbsp. olive oil
1 medium white onion, peeled, small diced
2 carrots, peeled, small diced
1 celery, clean, small diced
4 cloves fresh garlic, chopped
3 bay leaves
1/2 tbsp. dry oregano (optional, this is my touch)
Salt and pepper to taste
Parmigiano-Reggiano cheese to taste (the real one)
What you have to do:
In a large pot on med-high temperature, add olive oil, garlic, onion and cook for 3 minutes. This is what we call in Spain "sofrito". Then add the celery and sauté for 3 more minutes or until onion is translucent. Add a pinch of salt, stir, remove and set aside.
Raise the heat, add the ground beef, pork and/or veal, stirring and breaking up the meat as it cooks and browns (3 minutes). Add the red wine and cook until the wine has evaporated (2 minutes). Lower the heat to medium, add the tomato paste or puree, the sofrito, bay leaf and salt and pinch of salt and pepper. Bring the sauce to a boil, add the milk, the onions mixture, stir and lower the heat to the lowest level. Cover the pot, cook for 20 minutes and stir occasionally, but 10 minutes before finishing it, add the carrots.
While you cook the meat, boil the pasta in water with salt, until al dente. Serve the pasta immediately with the meat on top and garnish with cheese. Another option is to bring the pasta to the pot of the meat to combine before serving.