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April 17, 2015
catebogue

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Spaghetti Night!!!

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exeter

It’s been overcast and rainy for days in Atlanta, so I’m thinking tonight calls for some comfort food.  I grew up eating and preparing my mother’s fabulous bolognese sauce, that is, until I stumbled upon this recipe.  From The Silver Palate cookbook, Sheila Lukins and Julee Rosso created this amazingly flavorful Italian specialty, and it’s now become my “go-to” spaghetti.

TONIGHT’S MENU:

SPAGHETTI BOLOGNESE

TOSSED SALAD WITH BLUE CHEESE DRESSING

ITALIAN BREAD

CASTIGLIONI CHIANTI

SPAGHETTI BOLOGNESE (Adapted from The Silver Palate cookbook)

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Photo Credit: Cate Bogue

3/4 cup dry red wine

1 TBSP extra virgin olive oil

1 lb. ground beef

3 TBSP unsalted butter

1 cup chopped onion

1/2 cup chopped celery

1/2 cup chopped carrot

8 oz. prosciutto, cut into julienne

4 cloves garlic

1 TBSP flour

1/2 cup beef stock

1 TBSP dried oregano

1 TBSP dried basil

1/4 tsp ground nutmeg

Salt and pepper to taste

2 – 28 oz. cans plum tomatoes with their juice (San Marzano if you can find it)

1 – 6 oz can tomato paste

2 TBSP minced garlic

1/2 cup slivered fresh basil leaves

1/2 cup chopped fresh Italian parsley (optional)

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Photo Credit: Cate Bogue

Add 1 TBSP extra virgin olive oil to a pot and heat.  Then add the ground beef, breaking up with a spatula.  Cook until browned.  Then remove the beef with a slotted spoon to a bowl.

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Photo Credit: Cate Bogue

Add the butter to the pot and melt.  Then add the onion, carrots and celery.  Cook until translucent ~ 10 minutes.

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Photo Credit: Cate Bogue

Add the 4 whole cloves of garlic and chopped prosciutto.  Sprinkle 1 TBSP flour over.  Cook another 5 minutes.

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Photo Credit: Cate Bogue

Return the beef to the pot.  Then add the tomatoes, red wine, beef broth, oregano, basil, nutmeg and salt and pepper.  Simmer for 1 hour, partially covered.

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Photo Credit: Cate Bogue

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Photo Credit: Cate Bogue

After an hour, add the tomato paste and cook uncovered another 15 minutes.

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Photo Credit: Cate Bogue

Finally, add the minced garlic, fresh basil and parsley (if using) and simmer another 15 minutes.

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Photo Credit: Cate Bogue

There you have it — a rich, thick, hearty, burst of flavor in each mouthful, pot of bolognese sauce.  And another plus – the sauce freezes beautifully.   Oh, and P.S. – the sauce is even better after a day!

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Photo Credit: Cate Bogue

*Fresh pasta is always better than boxed.  This refrigerated version is very good – they were out of thicker noodles, so I had to go with angel hair, but no matter – it’ll be great!

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Photo Credit: Cate Bogue

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Photo Credit: Cate Bogue

TOSSED SALAD WITH BLUE CHEESE DRESSING DRESSING (Adapted from Ree Drummond)

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Photo Credit: Cate Bogue

This dressing is super easy and just so much better than any bottled blue cheese dressing!

1/2 cup mayonnaise

1/4 cup milk

1/4 cup sour cream

Dash of Worcestershire sauce

1/3 cup blue cheese crumbles

Salt and pepper

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Photo Credit: Cate Bogue

In a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.

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Photo Credit: Cate Bogue

Drizzle over your favorite salad.  I’m using butter lettuce leaves, tomatoes and shredded carrots.

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Photo Credit: Cate Bogue

And here’s the Italian wine from Tuscany I’m going with. It’s an outstanding inexpensive medium to full-bodied chianti that will pair perfectly with this Italian dish and nicely round out the meal. It’s a 2011 Castiglioni Chianti.

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Photo Credit: Cate Bogue

SALUTE!!!

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Photo Credit: Cate Bogue

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