Ragu alla Bolognese

The comfort of a bowl of rich tomato sauce and pasta is hard to beat. Pasta is hands down my favorite comfort food and a great tomato sauce comes in at a close second. I am always trying new recipes to match the dreamy, thick and luscious sauces in Italy. When it gets colder, I especially love a great bolognese and this recipe is hands down the best I have ever made at home. I wish I could take credit for this amazing sauce, but it is from one of my favorite cook books Cristina's Tuscan Table. If you love rustic and authentic Italian, buy this book. As for the sauce, you could eat a bowl of it all on its lonesome with some toasted bread. I chose to serve it over fresh linguine, but you could also use it in a lasagna, or serve over soft polenta. Any of those options will be delicious.

Ragu alla Bolognese
Cristina's Tuscan Table, 2007
makes 1 gallon (freezes great and feel free to half or quarter the recipe, cooking times will be shorter)

3 pounds ground beef
1 pound ground lean pork
3 1/4 cups red wine, divided
1/2 cup extra virgin olive oil
2 medium yellow onions, minced*
1 large carrot minced*
2 stalks celery, minced*
3 cloves garlic, minced *Note: to save time, mince the veggies in the food processor
1 cup chopped Italian parsley
1 cup diced pancetta (about 1/2 pound)
salt and pepper to taste
3 bay leaves
2 tablespoons tomato paste
18 cups canned tomato puree (I used crushed), about 5- 28 oz cans
pinch of hot red pepper flakes

In a bowl, marinate the beef and pork in 1 3/4 cups wine and refrigerate at least 3 hours.

In a large soup pot, heat the olive oil. Add the minced onion, carrot, celery, garlic, and parsley and saute over medium high heat until onions are soft and translucent, about 10 minutes.

Add the marinated meat, pancetta, salt and pepper. Cook uncovered, stirring with a wooden spoon until meat is browned, about 30 minutes.

Add remaining 1 1/2 cups wine and stir, scraping the bottom of the pan. Add the bay leaves and tomato paste, and cook 2 more minutes. Stir in the tomato puree and red pepper flakes, and simmer, covered, for 2 hours. Salt and pepper to taste.

Enjoy!
xo
Erin

Lazy Texas Brisket with Homemade BBQ Sauce

Some recipes make your entertaining life so easy. My amazing mother has been feeding the masses for as long as I can remember and recipes from her have made my party planning much easier. She has an eye for recipes that can be done in advance and do not need a lot of work once the company has arrived. While the collection is vast and covers all occasions, I gravitate towards this delicious crowd pleaser for casual summer nights. The meat is fool proof and the BBQ sauce is unlike any I have had before, even though it contains classic ingredients. It has a great tang that works great on chicken as well. I always make a double recipe so there is extra for other nights. Served with some rolls and a salad, you will be the star of the night. It can be our little secret that it took so little work.

Lazy Texas Brisket
Bon Appetit, August 1982
12 servings

1 large garlic clove, minced
1 4 to 5 pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper ( I used flakes)
1/4 a teaspoon freshly ground pepper
Broncbuster's Barbecue Sauce (recipe below)

Preheat oven to 200 degrees. Rub garlic into both sides of brisket. Combine remaining seasonings in a small bowl and mix well. Rub into brisket. Set brisket fat side up on a large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 8 hours. Serve hot or cold with sauce.

Broncbuster's Barbecue Sauce
Bon Appetit, August 1982
makes 2 cups

2 tablespoons (1/4 stick) butter
1 medium onion, chopped
1/2 cup water
1/2 cup prepared chili sauce
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika

Melt butter in large skillet over medium low heat. Add onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in remaining ingredients. Bring sauce to a boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Serve at room temperature.

Enjoy!
xo
Erin

Chimichurri Three Ways with Grilled Vegetables & Skirt Steak

          If you have been reading this blog for awhile, you know that I like sauces. But not the kind that take all day and a ton of skill. More like sauces or condiments that are easy to make and pack some serious flavor. Chimichurri is like ketchup in some South American countries. It is the perfect accompaniment to grilled meats of any variety and is fantastic swirled into rice or drizzled on grilled vegetables. I happen to love the classic style of this sauce, but I wanted to experiment with some different flavors. I took the classic recipe and replaced cilantro for parsley in one, and in the other I added spicy gardinera. If you like spice, the gardinera chimichurri was fantastic. It is spicy, salty, and fresh. My obsession with cilantro makes the other variety perfect for me as a summer staple I can top anything I take off the grill with. To make this dinner a bit more interesting, I wanted to try grilling potatoes. If you do not have a vegetable basket for your grill (I highly recommend one), then you can use foil instead. The cipollini onions are so tender and sweet with the rustic potatoes that I could not help plucking all of them out of the basket before they were even off the fire.

Tip: Like I have been saying in other posts, as long as you are grilling you should make more for leftovers. Whether you grill steak or chicken, make double and turn the leftover protein into a salad or sandwiches the next day.

Chimichurri Three Ways
Forks & Amusement 2011
makes 1 cup of each

For the Classic Style:
3 cloves of garlic, 1/2 teaspoon of crushed red pepper flakes (more if you like it hot), 3 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh flat leaf parsley


For the Cilantro Chimichurri:
3 cloves of garlic, 1/2 teaspoon of crushed red pepper flakes (more if you like it hot), 3 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh cilantro


For the Gardinera Chimichurri (spicy!):
3 cloves of garlic, 3 tablespoons  hot Italian Style Gardinera, 2 tablespoons red wine vinegar, 1/4 cup olive oil, salt & pepper to taste, 1/2 cup packed fresh flat leaf parsley


To make each sauce, simply put the ingredients for that particular chimichurri in a blender, food processor, or mini-chopper and blend until all the ingredients are chopped up and combined well. If you feel the consistency is too thick, add some water. Taste and adjust for seasoning. Repeat with each sauce.

Grill your favorite meat, such as skirt steak or chicken breasts with some salt and pepper. Serve with sauce for dipping.


You can also grill cut up yellow zucchini and red bell peppers and top with this sauce as I did above.

Grilled Potatoes & Cipollini Onions
Forks & Amusement 2011
makes 4 sides

1 lb russian banana potatoes or fingerling potatoes, halved
8 oz cipollini onions
olive oil
salt and pepper

In a large pot of salted water, cook the potatoes until just cooked through, about 10 minutes. Remove potatoes from water and place in the fridge. Add in the onions to the same water with the skins on. Cook for 10 minutes or until just tender. Drain and cool in fridge until able to handle.

Using a small paring knife, cut the bottom off each onion and slip the skin off, keeping the inside of the onion in tact. Place in a bowl with the potatoes. Toss all the vegetables with olive oil to coat and salt and pepper to taste.

Preheat grill to hot and place a vegetable basket on top if grates are too far apart to hold the vegetables. (you can use foil as well). Grill until potatoes and onions are tender, but not falling apart, have great color and taste yummy. About 10-15 minutes. Serve with chimichurri on the side.

Enjoy!
xoxo
Erin

Cilantro-Lime Chimichurri with Avocados

I have actually written about this sauce before, but it seems to be buried in a post that is hard for some to find. I made the meal featured in this post this weekend and it was again a huge hit. The sauce is absolutely the star of the show. I serve this with chips as an appetizer, add a generous helping of it to rice and then serve as a sauce along with any grilled meat. I think of this sauce as a healthier option to guacamole, which is hard to beat. Since you use less avocados, you get the heart healthy fats without all the calories. I have been doubling the recipe as I find myself always wanting more and using it every way I can!

Cilantro-Lime Chimichurri with Avocados

Forks & Amusement 2009

Makes 1 1/2 cups (This has a decent shelf life, store in an air tight container for up to 3 days)

2 cloves of garlic, roughly chopped

4 husked tomatillos (I could not find them in the market and subbed one 7 oz. can of salsa verde from the Mexican section, normally the market will have them, they look like little green tomatoes with husks)

4 trimmed green onions, roughly chopped

2 cups cilantro, roughly chopped

juice of 2 limes (use more if they are not that juicy)

1 deveined and seeded jalapeno, roughly chopped

1 tablespoon of Green Tabasco sauce

2 tablespoons of white wine vinegar

1 large avocado

2 teaspoons of salt

1/2 teaspoon of pepper

1/2 teaspoon of cumin

Combine ingredients in a food processor, mini chopper or blender and process until it is a smooth sauce. Use the pulse function to make sure everything combines well. Taste the sauce and add what flavors you may want more of. Salt? Smokey Cumin? Lime? Transfer sauce to a serving bowl and enjoy with tortilla chips, serve with rice and/or over grilled meats.

Enjoy!

xoxo

Erin