10/16/12

A Bolognese Bon Appétempt

Alice Waters didn't have a picture of her bolognese recipe:

So Kara drew one:
And then we made one:

And then we did this:

In case you haven't noticed, I love when friends visit from out of town and we spend the afternoon in the kitchen, with maybe just a couple of short trips outside of the houseperhaps to go on a windy walk and/or to see some art in Highland Park. In short, thanks for coming to visit, Kara and Tim! It was awesome and now we have proof! Thank you also to Alice Waters for a delicious recipe that I've always wanted to try. Oh! And thank you, Bologna, for having invented this almost tomato-less pasta sauce. It was unexpected and delicious, like some kind of gravy for pasta. (Perhaps this is why Tony Soprano always referred to pasta sauce as gravy?)
And while I'm doling out thank you's, I want to send a giant one out to all of you. The encouraging comments y'all left on the last post got me through my wallowing session and spit me out on the the sunny side of the street. Here's to autumn and stewing meats!

Bolognese Sauce via The Art of Simple Food
makes about 3 cups (I doubled the recipe as it's time-consuming to make and the leftovers are even better.)

Heat in a large heavy-bottomed pot: 1 tablespoon olive oil
Add: 2 oz. pancetta, diced fine
Cook over medium heat until lightly browned, about 5 minutes. Add:
1 small onion, diced fine
1 celery stalk, diced fine
1 carrot, diced fine
2 garlic cloves, finely chopped
5 sage leaves
2 thyme sprigs
1 bay leaf

Cook over medium heat, stirring occasionally, until tender, about 12 minutes.

While the vegetables are cooking, heat in a large heavy-bottomed pan, preferably cast iron:
1 tablespoon olive oil
Add and brown over medium-high heat, in two batches:
1 pound skirt steak, cut into 1/8-inch cubes
4 ounces pork shoulder, coarsely ground

Cook until the meat is a nice chestnut color. Once all the meat is browned, pour in:
1 cup dry white wine
Reduce the wine by half, scraping the brown bits off the bottom of the pan. Add the browned meat and the deglazing juices to the tender vegetables with:
2 tablespoons tomato paste
salt

Measure and stir together:
2 cups beef or chicken broth
1 1/2 cups milk

Pour enough of this liquid into the pot to bring it to the level of the meat and vegetables. Simmer gently until the meat is very tender, about 1 1/2 hours. As the liquid reduces, keep topping it up with the rest of the broth and milk, and skimming the fat that rises to the surface.
When the meat is tender, remove the sauce from the heat and season to taste with more salt, if needed, and:
fresh-ground black pepper
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40 comments:

  1. Super fun weekend! Still eating the bolognese!!

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  2. I love it! I'm finishing up a (long) month of traveling here in Spain and Portugal, and though the trip was a blast, I'm itching to get back home to my own bed and kitchen. Can't wait to start cooking things like this meat sauce! Also cannot wait to end living out of a backpack.

    As for wallowing....I can say I do the same, and lots of it. Sometimes I go kicking and screaming, but a rendezvous with familiar faces always seems to help. Not that that's advice (it's so obvious)...

    Have a great weekend!

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  3. Awwwwwwww! That is the best!! Thank you guys SOOOOO much for having us. We had the greatest time.
    xoxoxo
    K&T

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  4. Love the video! It's real life stop-motion. Is that even a term? Well, either way, it was wonderful. And the salad looks just as delicious as the bolognese. Yum!

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  5. I love this video. It makes me want to have my own friends visit from states away. Thanks for sharing your lovely time with all of us!

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  6. What a great blog entry, and I loved the video. Well done!

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  7. LOVE! I have always wanted to do stop-motion. This one rules - it captures the feeling of an entire evening and I like that.

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  8. Aw, I love all your videos, but I *love* this one! Know what I mean?

    p.s. that's a pretty bolognese bowl.

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    1. I *do* know what you mean.
      Thanks, Ileana!!

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  9. YAY! I haven't had a good homemade bolognese in ages--thanks for the reminder! It looks so good.

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  10. OK, what's that avocado trick? You are a magician!

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    1. ha! It was actually my first time performing it. Who knew that if you pre-dice the avocado while it's in the skin and then kind of squeeze it, all of the little cubes pop out!?

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    2. As an occupational therapist who worked in a hand therapy clinic I have to let you know that we saw too many patients with major hand injuries to nerves and even tendons from cutting avocados the way you demonstrated. I love your videos, but that made me cringe! Just Google avocado hand injury, it's a thing. I enjoy your blog so much and I want you to keep safe!

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    3. Sorry, I should clarify. Never ever cut an avocado while holding it in the palm of your hand. Pre-dicing is awesome, just do it on a cutting board.

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    4. wowwww, thanks for the info, Robyn. I'll always use a cutting board from now on, I promise!!

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  11. great video! have been wanting to do something with my celery. can i assume the recipe above is not the doubled amount? as in, if i double it, i will get double, not quadruple? if i get quadruple, you guys will have to come up here and have some :)
    did you use beef or chicken broth? and would you recommend what you used?

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    1. Rachel!
      1. Yes, the above is NOT the doubled amount. I doubled it (so, two stalks of celery, 2 carrots, etc.) and it made PLENTY.
      2. I used chicken broth and totally recommend using that. It's a heavy flavorful sauce already so I'm not sure you really need the beef broth. PLUS, good beef broth is hard to come by.

      Anyway, do it!! And tell me about the results. :)

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    2. good point about the beef broth quality. grocery list created! (minus celery)

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  12. This video MAKES ME SO HAPPY. So cheery! I have pasta with meatballs on the stove, which is the only reason I'm not stabbing my computer in a misguided attempt to get to that meat sauce, fyi.

    I think I might ask for your braiser for Christmas. (To be clear: I'm not going to ask for YOURS specifically, because that would be weird. I'm going to ask for a new dish that shape. From the store.)

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  13. This is one of my all time favorite cookbooks. I read it and salivate. Love the idea of sage in the Bolognese and love this video. Do not love my crappy internet connection that makes watching to video like trying to read a book on a bus bouncing over pot holes.

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  14. Exxxcellent song selection. Exxcellent lighting. Exxxcellent wardrobe (hiking outfits?). Exxxcellent man chilling on the couch. Exxxcellent friend weekend and exxcellent videooooo!!!!!

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  15. This is kind of rando, but what kind of pot is that? A Le Creuset braiser?

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    1. Why, yes! It's a braiser. Totally recommend it too, one of those workhorse pans. :)

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  16. Congratulations to Bon Appetempt being named by TIME magazine as one of the Best Blogs of 2012! A well deserved honor!

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  17. I love The Art of Simple Food. It's a cookbook I reference often. Love the illustration and the photos! Great job.

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  18. Love the video- and love the fact I now have new, terrific music to work to. Clicked straight from here to itunes to buy Cat Power's latest cd. Love it. Thank you....

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  19. A) your house looks amazing! (what would happen if I invited myself over, I wonder?)
    B) so what was the scoop on the sauce? I'm looking for an epic recipe to make for a dinner party in the next couple of weeks.

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    1. A) thank you!! And please, come on over!
      B) the sauce is pretty epic and also pretty sweet for a large group. Definitely double it / make 6 cups. Should be enough for 6 big portions or 8 European-sized. ;)

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  20. Wooow Nice Informations Admin
    The information you provide is very helpful to me :)
    Good luck to you

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  21. So, so cute and yummy-looking. But I'm most obsessed with your bright pink tea towel! Where's it from??

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    1. Thanks! I actually DYED that tea towel myself. I know, I know. http://www.dickblick.com/products/dylon-fabric-dyes/?clickTracking=true <--Flamingo Pink. That being said, I have another hot pink tea towel I got from Heath Ceramics... don't think they still have it, but maybe??

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  22. I loved this video so much. So beautiful and atmospheric, or something. Loved it.

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  23. Thanks for inspiring a delicious meal! The only change I made was to use prosciutto instead of pancetta in the first step. While this took a few hours to pull together, none of it was hard. Just have to keep your eye on things and stir frequently. The flavor is rich and unctuous - I particularly liked the note the sage lent to the dish. This made me feel like an Italian lady cooking Sunday Supper. Kudos for making me feel fall-like, even in LA! http://epifurious.tumblr.com/post/34280980240/alice-waters-bolognese

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  24. Made this last night for new neighbors (in my new home) and the first thing they said walking in was "it smells delicious!" which it did! Thanks for sharing this keeper recipe! It's so good my SO had it for breakfast this morning!!!

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  25. Scott just watched this (he loves LA and I knew he'd like this) and he said "oh WOW she just made a Manhattan and drank it at the exact moment in the song where Cat Power says Manhattan!!!!" I hadn't noticed that. Well played, Amelia, well played.

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    Replies
    1. hahaaa! Scott noticed!!

      Truth be told though, it was a bit happenstantial. (I think that's a word.)

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Thanks for your thoughts!