In a matter of days, I will be shipping off on a culinary adventure in Italy, where I’ll be eating and cooking my way from Venice to Rome.
Growing up, Italian food was often a part of meal time for my family, at least the homemade pasta sauce and many lasagna nights. Having a half-Italian mother who prefers to keep out of the kitchen and an Irish father who wants to be an Italian chef gave me a whole different outlook on Italian cuisine. The basics have stuck with me and Italian cuisine is such a part of the culinary world that I have picked up bits and pieces of technique along the way.
Looking forward mostly to tasting as many delicious wonders as I can, I will also have the chance to be cooking throughout my stay in Italy. Of course I will be returning with an abundance of recipes and new techniques to try but for now I would like to share an old Italian classic with you.
Bolognese sauce. A classic Italian meat-based ragu, it originates from Bologna, Italy, hence the name Bolognese. Bolognese sauce is mainly accompanied by a wide noodle, fettuccine, or tube-like pasta, such as rigatoni, and is prepared using many classic culinary techniques. Not only do we get to use our mirepoix (those three base ingredients of onion, carrot and celery — here’s the link for a quick refresher.)
but we also get to perform multiple culinary techniques in a short period of time then leave the rest up to the slow simmer.
This classic ragu is a great dish for these below-freezing winter days. The recipe will give you an abundance of sauce and leave you enough for leftover favorites such as baked ziti or lasagna. Better yet after your leftover sauce is cooled, fill an airtight container and store in the freezer for that quick and easy Italian night when you don’t have the time to whip out your apron.
Kayleigh’s Classic Bolognese
Serves: 8 or more
Ingredients:
2 1/2 lbs ground meat (blend of veal, pork and beef or just beef)
1 1/2 cups onion, finely chopped
3/4 cup celery, finely chopped
3/4 cup carrots, peeled and finely chopped
4 garlic cloves, finely minced
2 Tablespoons Olive oil
2 Tablespoons butter
1/2 cup dry red wine
1 cup whole milk
1 28 oz can crushed tomatoes
1 6 oz can tomato paste
1 cup beef stock
Salt & Pepper to taste
1 lb cooked pasta (rigatoni, tagliatelle, fettuccine)
Parmigiano-reggiano, freshly grated
• Together in a large pit on medium heat, heat the oil and the butter. When the butter is melted add the onion, carrot, celery, garlic and a pinch of salt. Sauté for 6-8 minutes until the vegetables become softened, stirring frequently.
• Increase the heat to high and add the meat a little at a time. Stir and break up lumps with a spoon between each addition. Adding the meat gradually allows the meat to brown and its liquid to evaporate. After all of the meat is browned continue to cook for 5 minutes, letting the meat sit to become brown and then stirring.
• Reduce the heat to medium and add the wine. Using a wooden spoon push all of the meat around and scrape all of the brown bits from the bottom of the pot. The wine will evaporate in about 2 minutes, be careful not to let the meat stick again.
• Add the tomato paste and stir until well combined. Add the crushed tomatoes, whole milk and the beef stock. Add salt and pepper to taste. Bring to a boil and then lower the heat to the lowest setting and allow to simmer for 2-4 hours, stirring occasionally. Taste for seasoning again. Serve hot over cooked pasta topped with Parmigiano-reggiano.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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