Here it is guys and gals. Most of you do not know me - AA Pioneer grad in 68, Blue undergrad then PhD program in human paleontology then MBA. Between 1978 and 1980 I managed the Gandy Dancer. Cooking is one hobby now and this is the best sauce I have ever tasted enjoy!
Montepulciano Style Pasta (EJ Burck)
· 5-6 Tbs. extra-virgin olive oil
· 3 medium carrots, finely chopped
· 3 medium celery stalks, finely chopped
· 3-6 medium cloves garlic, minced (some prefer without)
· 3 large yellow onion, finely chopped
· 3-4 Tbs. minced fresh flat-leaf parsley, for serving
· 1 lb. ground veal, or beef (or some of each – self-grind if you can)
· 1/2 lb. ground pork (self-grind if you can)
· 1/2 lb. ground chicken (self-grind if you can)
· 1.5 cups dry red wine, such as Chianti or Montepulciano
· Kosher or fine sea salt and freshly ground black pepper
· Couple pinches of red pepper flakes (I really love this addition)
· 4-5 Tbs. tomato paste
· 4-6 cups beef or chicken broth – heated to very hot before adding to the sauce (I alternate the beef or chicken depending on my mood – homemade is vastly superior)
· Spaghetti (I use dry but many prefer the fresh variety)
· Freshly grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)
· Arugula for salad course – dressing of olive oil, squeezed lemon and sea salt
Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until the oil is hot but not smoking. Stir in the carrots, celery, garlic, and onion. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and lightly golden, about 10 minutes. Add the beef, pork, and veal and mix well with a wooden spoon or spatula to break up the clumps. Cook, stirring frequently and scraping the bottom of the pot until the meat is cooked ( brown and crumbly) but still tender and not dry, 10 to 15 minutes—if the meat is browning too quickly, reduce the heat to low.
Raise the heat to high, stir in the wine and cook, scraping the bottom of the pan until it is almost evaporated, 1 to 2 minutes.
Reduce the heat to low and add the tomato paste and season with salt, pepper and the red pepper flakes. Mix well.
Now begin adding the heated stock, ½ cup at a time. As it slowly cooks into the meat mixture add more (stirring and mixing often), until all of it is used up. I use enough stock such that the process of adding the stock to the meat mixture results in about 75-90 minutes of slow cooking. The ragu at this point should be very moist but not too soupy. Taste again for salt and pepper. I always indulge in a glass or two of wine during this phase.
Prepare the pasta (always add salt to the water), and chop the parsley coarsely. When all is ready and hot, plate the pasta, and top with a generous portion of ragu. I serve the chopped parsley and cheese in serving bowls at the table. (Alternatively, for a more festive presentation, you can add all of the pasta to a large hot serving bowl topped with some or all of the ragu). Whatever the case, make sure both the pasta and ragu are served steaming hot).
Serve with a simple arugula salad (with dressing of olive oil, salt and lemon) and generous bottles of a nice Montepulciano.
Yum!
Montepulciano Style Pasta (EJ Burck)
· 5-6 Tbs. extra-virgin olive oil
· 3 medium carrots, finely chopped
· 3 medium celery stalks, finely chopped
· 3-6 medium cloves garlic, minced (some prefer without)
· 3 large yellow onion, finely chopped
· 3-4 Tbs. minced fresh flat-leaf parsley, for serving
· 1 lb. ground veal, or beef (or some of each – self-grind if you can)
· 1/2 lb. ground pork (self-grind if you can)
· 1/2 lb. ground chicken (self-grind if you can)
· 1.5 cups dry red wine, such as Chianti or Montepulciano
· Kosher or fine sea salt and freshly ground black pepper
· Couple pinches of red pepper flakes (I really love this addition)
· 4-5 Tbs. tomato paste
· 4-6 cups beef or chicken broth – heated to very hot before adding to the sauce (I alternate the beef or chicken depending on my mood – homemade is vastly superior)
· Spaghetti (I use dry but many prefer the fresh variety)
· Freshly grated Parmigiano-Reggiano or Pecorino Romano, for serving (optional)
· Arugula for salad course – dressing of olive oil, squeezed lemon and sea salt
Heat the oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium heat until the oil is hot but not smoking. Stir in the carrots, celery, garlic, and onion. Reduce the heat to medium low and cook, stirring frequently, until the vegetables are soft and lightly golden, about 10 minutes. Add the beef, pork, and veal and mix well with a wooden spoon or spatula to break up the clumps. Cook, stirring frequently and scraping the bottom of the pot until the meat is cooked ( brown and crumbly) but still tender and not dry, 10 to 15 minutes—if the meat is browning too quickly, reduce the heat to low.
Raise the heat to high, stir in the wine and cook, scraping the bottom of the pan until it is almost evaporated, 1 to 2 minutes.
Reduce the heat to low and add the tomato paste and season with salt, pepper and the red pepper flakes. Mix well.
Now begin adding the heated stock, ½ cup at a time. As it slowly cooks into the meat mixture add more (stirring and mixing often), until all of it is used up. I use enough stock such that the process of adding the stock to the meat mixture results in about 75-90 minutes of slow cooking. The ragu at this point should be very moist but not too soupy. Taste again for salt and pepper. I always indulge in a glass or two of wine during this phase.
Prepare the pasta (always add salt to the water), and chop the parsley coarsely. When all is ready and hot, plate the pasta, and top with a generous portion of ragu. I serve the chopped parsley and cheese in serving bowls at the table. (Alternatively, for a more festive presentation, you can add all of the pasta to a large hot serving bowl topped with some or all of the ragu). Whatever the case, make sure both the pasta and ragu are served steaming hot).
Serve with a simple arugula salad (with dressing of olive oil, salt and lemon) and generous bottles of a nice Montepulciano.
Yum!
