Pasta with Ragu Bolognese

Ingredients

2T olive oil
5 oz. pancetta (uncured bacon)
1 medium onion, finely diced
½ cup carrot, finely diced
½ cup celery, finely diced
1-pound ground beef
½ cup red wine
2T double-concentrated tomato paste dissolved in 1-cup warm water
1-cup whole milk
Salt & pepper
1-pound fresh pasta (tagliatelle, fettuccine, pappardelle, or penne)
½ cup Parmigiano Reggiano cheese, and some extra cheese for table

1.    In a food processor, or by hand, finely chop the pancetta until it resembles ground pork.

2.    In a medium saucepot or Dutch oven over medium heat, add the olive oil. When warm add the pancetta, cook about 4 minutes until some of the fat starts to render out.  

3.    Add the onion, carrots, and celery and cook until vegetables are soft, about 4-6 minutes. 

4.    Increase the heat to medium-high and add the ground beef. Using a spoon, break the meat up into small pieces. Continue stirring and continue breaking the meat into very small pieces until the meat has cooked evenly.

5.    Stir in the red wine and cook about 2 minutes. Add the diluted tomato paste and reduce the heat to a simmer.

6.    Every few minutes, give the sauce a stir and add a tablespoon of the milk until it is all gone. Cook the sauce for 1½ to 2 hours until most of the liquid has evaporated. If the sauce should become too dry during the cooking time, carefully add 1-2 tablespoons of water. Season with salt and pepper. Set the sauce aside until ready to use. Reheat if necessary.

7.    When ready to serve, bring a large pot of water to a boil. Add 1 tablespoon of salt. Add the pasta and cook the pasta for 2-4 minutes.

8.    Drain the pasta. Place in a large bowl or platter and reserve ½ cup of the pasta cooking liquid.

9.    Toss the pasta with the sauce. If it seems a little dry, add a little of the pasta cooking liquid. Add the cheese and toss again.

10.    Serve with more cheese on the side.

TIPS & TRICKS

•    There are so many recipes for ragu Bolognese. I adapted this version from the Accademia Italiana Della Cucina recipe, which is the standard recipe most Bolognese’s follow.
•    Sauce can be made 3-4 days in advance and freezes nicely.
•    If possible, always serve with fresh, long stranded pasta so that the sauce clings to the noodles.

Baked Fish with Olives, Tomatoes, & Herbs

Ingredients

3T olive oil
1 medium onion, medium dice
4 cloves of garlic, crushed
1 28 oz. can of whole tomatoes and juice
5 sprigs fresh thyme
3-4 basil leaves (extra leaves for decoration)
½ cup Kalamata Olives, pitted
2T capers
Salt and pepper

8 8 oz. skinless firm white fish filets (mahi-mahi, halibut, cod, or grouper)

1.    Preheat oven to 425º F.

1b.  In a medium sauté pan over medium heat, add the olive oil; when warmed, add the onions sauté 3-4 minutes.  Add the garlic and continue cooking until the onions are soft, about 2-3 minutes more.  

2.    Add the tomatoes, and, using a wooden spoon, break the tomatoes into small pieces.  

3.    Add the thyme and basil leaves.  Bring the sauce to a simmer, stirring occasionally for 25 minutes, until sauce thickens.  

4.    Remove from heat stir in the olives and capers; adjust seasoning with salt and pepper.  Pour the sauce into a 9”x13” roasting pan. (if you make the sauce ahead reheat it, so that is hot)

5.    Season the fish filets on both side with salt and pepper.

5b.  Place on top of the sauce.

6.    Place the fish into the 425º F oven and cook 10-15 minutes.  Check for doneness by inserting a knife into a thick part of the fish; it should be slightly firm and opaque.  Remove fish from oven and let sit 2 minutes, it will continue to cook out of the oven, so be careful not to overcook. 

7.    Place the fish filets on platter or plates, remove the thyme sprigs and

8.    Garnish with a few fresh basil leaves.  Serve immediately.  

TIPS & TRICKS

•    I like to use San Marzano Tomatoes, I think they have the best flavor of all the canned tomatoes.
•    Try to buy olives with their pits. This way the olive flesh is firm and not soggy from sitting in the brine. Use the side of your French knife and lightly press the olive until the pit pops out.
•    Use whatever fish is the freshest. Most firm white fish are delicious in this recipe. I have also used frozen wild caught cod and halibut with great success. 

Torta Sbisolona

Ingredients

1½ cups whole raw almonds plus 12 almonds for decoration
1½ cups all-purpose flour
1 cup finely ground corn meal
1 cup granulated sugar
2 sticks of butter
2 eggs yolks
zest of 1 lemon
1 tsp. vanilla

1.    Preheat oven to 350º F.

2.    In a food processor, place the almonds, and process until the almonds resembles coarse sand.  Place in a large bowl. 

3.    Add the flour, corn meal and sugar.  Mix together.  Add the butter, and, working with your hands break, the butter up into little pieces.  Mix with the dry ingredients until it starts to look like wet sand.  The mixture should be loose and not a cohesive mass.

4.    Add the egg yolks, lemon zest, and vanilla. Mix just until ingredients are incorporated.  

4b.  The dough should be loose and crumbly.

5.    Let the dough crumble and fall out of your hands like it is raining dough into a 11-inch, removable-bottom tart pan.  Do not press the dough down into the pan; this is imperative to keep the crumbly texture.

5b.  Decorate the top of the torte with the 12 almonds.

6.    Bake at 350º F oven for 35-40 minutes, until golden brown.  Remove the torte from the oven and cool completely in the pan.

7.    To serve, remove the torte from the tart pan and place on a platter.  The torte should not be cut rather broken into piece with your hands.  Enjoy! 

TIPS & TRICKS

•    This torta makes a wonderful dessert or van equally be enjoyed for breakfast.
•    Can be made a week in advance. Store it in a large zip lock bag.