Mama didn’t raise no fool! Of course I was looking over Grandma’s shoulder went she was pulling together her most infamous Italian pasta bolognese. The key here is the fresh ingredients and a little big of Italian love.
It all started in a small fishing town called Bari. Italy had many different port cities and my Grandfather lived there. In the early 20th century, his family came over on an overcrowded boat looking for a new life of opportunity. The family resided in Brooklyn and eventually moved out to eastern Long Island, New York.
There were interesting facts about my Grandma and Grandpa. My Grandma was a nurse at the old persons homes, and my Grandpa worked for AT&T digging and planting all the electric wires that lit the many houses on Long Island. Community was a big factor in this play, as he was also the Chief of the Huntington Fire Department. They were married over 50 years and I was so blessed to be there while they cut the ice cream cake we made for them.
The great part about pasta bolognese is that you can have it any time of day or night. I is hearty, comforting, and full of delicious fresh ingredients like tomatoes, garlic, and onions that will keep you full for hours. I wanted to give away my pasta bolognese recipe to get you going into amazing cold weather dishes that will keep you warm, if only for 15 minutes. Thereafter you can light a fire in your fireplace, grab a nice book, and snuggle by the fire.
Let’s get started on our delicious pasta bolognese.
1 carrot, finely chopped
1 celery, finely chipped
1 onion, finely chopped
4 pieces of garlic, medium chopped
Half teaspoon of dried thyme
28 ounces of peeledItalian tomatoes, finely chopped
1 bay leaf
4 tablespoons of EVOO (Extra Virgin Olive Oil)
3 ounces of pancetta, finely diced
1/4 pound of ground veal
1/4 pound of ground beef
1/2 pound of ground pork
1 cup of chicken stock
1/4 cup of apple cider vinegar
1/2 cup of heavycraeam
1 pound of penne rigate
Salt and pepper to taste
- Add olive oil, onions, celery, carrots t, and pancetta to a medium hot pan and let soften for 6 minutes, set aside.
- Add some olive oil, beef, pork and veal to the pan, lightly browning for 5 minutes then add the garlic and let smmer down for a minute.
- Turn the heat on low and mix in the vegetables and pancetta you just lightly cooked.
- Add the tomatoes, chicken stock, bay leaf and thyme.
- Cover and let simmer on low for an hour, stirring here and there.
- Boil water and add the penne rigate, let cook under al dente then drain and toss into the simmer tomato and cooked beef mixture.
Serves up to 7 people, and keep plenty of fresh Parmesan on the table. Your guests will love it.
BUEN PROVECHO! (enjoy in Italian)
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