Monthly Archives: June 2017

Spaghetti Bolognese

Standard

a modified version of an Anne Burrell recipe.
makes enough sauce to freeze 1/2 for another time
Takes a while but most of the time is just simmering and adding water occasionally

1 large onion diced
3 carrots diced
3 ribs celery diced
1 Tbsp minced garlic
2 12oz cans tomato paste
2 Lbs ground beef
1 lb ground pork
bunch of fresh thyme,tied in a bundle
3 bay leaves
750ml bottle red wine I use chianti
1/2 cup parmesan
Olive oil
kosher salt
1 lb spaghetti

in a food processor puree the carrots,onion celery and garlic
Heat some oil in a large skillet
saute the pureed vegetables with some salt until the water evaporates and they are nicely browned 20 minutes or so
add the meat and a little more salt and cook 15 minutes or so until nicely browned
stir in the tomato paste and cook 5 minutes
stir in the wine,turn the heat to high and cook until the wine is reduced by 1/2 5 more minutes or so
add the thyme and bay leaf
add water to cover the meat by an inch or so
bring to a boil and simmer 3 1/2 to 4 hours. as it simmers you will need to add water to keep the meat covered by an inch or so,I add 2 cups every hour or so
taste for salt as it cooks you may need to add some but remember as the sauce reduced the saltiness will increase
when the sauce has about 1/2 hour left boil some water with salt
cook the spaghetti for 1 minute less than the package calls for
drain,reserving 1/2 cup of water

Remove the thyme bundle
pour 1/2 the sauce in a bowl to freeze for later
stir the spaghetti into the remaining sauce and add the water
cook over medium heat 1-2 minutes or so
pour into serving bowls,sprinkle with cheese and drizzle some olive oil over each serving

serves 3-4 plus you have 1/2 the sauce to freeze for another time

chicken with artichokes,capers and tomatoes

Standard

4 chicken thighs
4 chicken legs
2 shallots diced
1 Tbsp minced garlic
1 28oz can diced tomatoes drained
2 cans artichoke hearts drained
1/4 cup capers drained
1/4 cup balsamic vinegar
1 cup white wine
1 Tbsp herb d’ provence

in a large skillet brown the chicken on both side in a little oil (7 minutes a side or so)
remove and set aside
drain most of the oil from the skillet
add the shallots and saute 3 minutes
add the garlic and saute 1 minute more
add the wine and vinegar and bring to a boil
cook 4 minutes
add the tomatoes ,herb d provence and capers to the pan
stir well.
return the chicken to the pot and nestle the artichoke hearts among them
cover and cook over low-medium heat 30-40 minutes or until done

serves 4