Archive for the 'beef' Category

16
Feb
11

Lidia’s Meat Sauce Bolognese

I first made Lidia’s Bolognese almost five years ago, the night before Jeff and I ran our first half marathon. My friend Anne Marie drove in from Kansas City to run with us, and the three of us ate this Bolognese with linguini and garlic bread. Meat and carbs. How perfect. And how delicious.  Anytime we’ve got a big race, this is what we eat the night before, and it never fails. It’s also great when the cold weather and short days leave you strangely famished.

There are hundreds of versions of Bolognese. This one is incredibly meaty. It’s part ground beef, part ground pork. However, it doesn’t have the milk or cream that you find in most Bolognese ragus. The aromatics are merely onion, carrot and celery, with three bay leaves thrown in. Hand-crushed tomatoes, tomato paste and red wine give it acidity.

Aside from the taste, one of my favorite things about this sauce is how well it freezes. The recipe makes enough to dress about 1 1/2 pounds of pasta. Double the recipe, freeze part of it and you’re set for several days down the road. Another great thing about this Bolognese is that prep time is minimal. Once ingredients are in the pot, however, the sauce does need to simmer on the stove for at least two hours. The longer the better.

A lot has changed since we first had this Bolognese. Jeff and I bought a house. We graduated to marathon running. And these days, an irresistible little toddler helps me cook.

Lidia’s Meat Sauce Bolognese
barely adapted from Lidia’s Italian-American Kitchen

3 tablespoons extra-virgin olive oil
1 medium yellow onion, minced (about 1 cup)
1 medium carrot, peeled and minced (or finely shredded)
1/2 cup minced celery, with leaves
Salt
1 pound ground beef
1 pound ground pork
1/2 cup dry red wine
1 tablespoon tomato paste
3 cups canned Italian plum tomatoes with their liquid (crush in a bowl with your hands)
3 bay leaves
Freshly ground black pepper
4 cups hot water, or as needed

1 1/2 pounds dried or fresh pasta, such as linguini or penne

Freshly grated Parmigiano-Reggiano cheese

Heat the olive oil in a wide 4- to 5-quart pan or Dutch oven over medium heat. Stir in the onion, carrot and celery, season lightly with salt and cook, stirring, until the onion is translucent, about 4 minutes. Crumble in the ground beef and pork and continue to cook, stirring to break up the meat until all the liquid the meat has given off has evaporated. Cook until meat is lightly browned, about 10 minutes. Pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes. Stir in the tomato paste and cook a few minutes longer. Pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper.

Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark-red color. This will take about 2 to 3 hours — the longer you cook it the better it will be. While the sauce is cooking, add hot water as needed to keep the meats and veggies covered. A layer of oil may float to the top. It can be removed with a spoon or reincorporated into the sauce.

To serve 2, boil 8 ounces of fresh or dried pasta. To serve 4, boil 16 ounces of pasta. Boil pasta according to package instructions. While pasta is cooking, heat sauce if necessary. Drain pasta, add to sauce, stirring to coat. (If making a smaller amount of pasta, put a smaller amount of sauce in a different sauce pan for this step.) Remove from heat and stir in grated Parmigiano-Reggiano cheese to taste.

Advertisements
02
Jun
10

Brisket with Ancho Spice Rub

It’s officially summer in my book. I saw a firefly during dinner last night.

Yesterday, Jeff took the day off and did his annual first-of-June ritual: five pounds of top-cut brisket, four cups mesquite wood chips and six hours of slow smoking. You could smell the barbecue up and down our street. After the meat was off the grill and the juices settled, I took a tiny bite off the end. Yowza! It would have converted any vegetarian.

When Jeff and I were first married, he cooked about as much as I did. We’d take turns making meals, many of which turned out better than anything we’d pay money for. Jeff would find these incredible recipes and impress the heck out of me. Then I started hogging the kitchen. These days, I’m usually the one at the stove. But when it comes to the grill, Jeff holds the spatula.

Barbecue purists say you can’t smoke brisket on a gas grill. This proves that you can. The rub works its way into the meat and fills it with southwestern flavor . However, you have to be patient. Resist the urge to turn up the heat and speed the process. Smoking the brisket takes about six hours.

Continue reading ‘Brisket with Ancho Spice Rub’

24
May
10

Meat and Grain Burgers

Jeff is about to start training for the Kansas City marathon. His 10-plus mile runs on the weekends — and my occasional 3-milers with Gabi in the jogging stroller — require more complex carbs and lean protein than we’ve been getting.

We found this recipe while leafing through Runner’s World, of all places. It came from Mark Bittman, a New York Times food writer and  fellow runner. We no sooner saw it than were trotting out to the deck with a plate full of burgers to grill. Cumin, cayenne and garlic kicked them up a notch. Onion, whole grain and spinach made them even more delicious, and can you get any healthier? We used beef, but ground turkey or lamb would be equally as delicious.

This meal was budget friendly, too. The addition of bulgur and spinach made six good sized burgers out of one pound of ground meat. We had these burgers two nights in a row, and then ate the leftovers for lunch Monday. Yum!

My only quibble: a couple of the burgers didn’t stick together well. Two fell apart when Jeff flipped them on the grill.  Maybe a larger egg would have helped? Fattier meat? Regardless, I highly recommend this one.

Continue reading ‘Meat and Grain Burgers’

11
May
10

Grilled Flank Steak with Chimichurri

There are times when food photography fails. Or maybe I failed as a food photographer.

Flank steak with chimichurri  isn’t exactly photogenic. I served it last weekend to ooooh’s and aaaaah’s, but my photos of the steak on the grill were nothing short of offensive. The plated photos looked horrid. Here is my only decent attempt at creating something visual for this post:

You’ll have to trust me on this one. It’s worth trying.

Continue reading ‘Grilled Flank Steak with Chimichurri’




welcome!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 36 other followers

search by month

recipes by category

Advertisements

%d bloggers like this: