From
A Past Edition OfThe New Orleans Menu Daily
By Tom Fitzmorris
Pasta Bolognese
I've talked so much about the ravioli Bolognese at Cafe Giovanni lately that a few people asked whether I had a recipe. I did--but it was from Andrea's. Over the weekend, I made a batch of it, adjusting a few things in it, and came up with this.
This is, of course, the great tomato-and-meat sauce of Italy, originally made in Bologna. The big difference between this and the American version is that the meat is chopped or shredded instead of ground--although you can use ground meat, if you like.
1
lb. round steak, fat left on
1/4 cup olive oil
1 rib celery, chopped
1/2 medium onion, chopped
1 medium carrot, chopped
1/2 Tbs. chopped garlic
1/4 tsp. chopped fresh rosemary
1/2 tsp. crushed red pepper
1/2 tsp. dried marjoram
1 cup dry red wine
1 Tbs. all-purpose flour
2 cups beef or veal stock
2 bay leaves
1 tsp. salt
1/2 tsp. white pepper
4 canned Italian plum tomatoes, chopped
1/2 cup of juice from canned tomatoes
2 lbs. cooked pasta (tubes, rotini, or farfalle)
1/4 cup olive oil
1 rib celery, chopped
1/2 medium onion, chopped
1 medium carrot, chopped
1/2 Tbs. chopped garlic
1/4 tsp. chopped fresh rosemary
1/2 tsp. crushed red pepper
1/2 tsp. dried marjoram
1 cup dry red wine
1 Tbs. all-purpose flour
2 cups beef or veal stock
2 bay leaves
1 tsp. salt
1/2 tsp. white pepper
4 canned Italian plum tomatoes, chopped
1/2 cup of juice from canned tomatoes
2 lbs. cooked pasta (tubes, rotini, or farfalle)
1. Chop the beef into small morsels; you may also use a meat grinder, but keep the meat coarse.
2. Heat the olive oil in a skillet over medium heat. Add the chopped beef and cook, stirring constantly, until uniformly browned.
3. Stir in the chopped vegetables and continue cooking until vegetables are tender and mixture is dry. Stir occasionally.
4. Stir in the chopped garlic, rosemary, and marjoram. Cook for a minute or two, then pour in the red wine and bring to a boil. Sprinkle in the flour and stir well. Add the beef stock, bay leaves, salt and pepper and bring to a boil.
5. Stir in the tomatoes and juice and return to a boil. Lower the heat to a simmer and cook for about an hour. Adjust seasonings, remove the bay leaves, and serve tossed with pasta. (Rotini, farfalle, or ravioli recommended.)
Makes enough sauce for about two pounds of pasta, enough for eight to ten people.
Click here for an index of recipes from past editions.
© 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com