February 27, 2009
Unfortunately, my blog has been affected by a delay in recent posts. The cause: writer’s block brought on by the silencing of my creative voice. The post attached to this recipe was about my time spent as a Supposed Mafia Princess. It only saw the light of day for 10 minutes before being stifled by maternal control. My anguish over this lost legendary anecdote (you thought I was going to go for the alliteration) had rendered me unable to post the recipe.
Today, that ended when the epiphany came; this recipe is one that needs to be shared and by doing so I can hack away at the beaver dam that is my writer’s block. There are ten or so recipes caught upstream. So please forgive me for not sharing the story of my faux Italian heritage and prepare for the flood that is about to come.
This recipe comes from the spiky haired brain of Anne Burrell. Some may not love her new show but the recipes are awesome. This is great for a lazy weekend day (because we all have so many of those). The effort you put in is definitely worth the result. I left the directions in her voice because I think it is very important to getting the correct results. Make sure you take the time to brown and develop the flavors in the veggies, meat, and tomato paste.
Alex rates this dish a 9 and I rate it a 9.5. The sauce is everything it should be. Creamy and favorful; it clings to the pasta like an pyscho ex-girlfriend.
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
In a food processor, puree onion, carrots, celery, and garlic into a coarse paste. In a large pan over medium heat, coat pan with oil. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add the ground beef and season again generously with salt. BROWN THE BEEF! Brown food tastes good. Don’t rush this step. Cook another 15 to 20 minutes.
Add the tomato paste and cook until brown about 4 to 5 minutes. Add the red wine. Cook until the wine has reduced by half, another 4 to 5 minutes.
Add water to the pan until the water is about 1 inch above the meat. Toss in the bay leaves and the bundle of thyme and stir to combine everything. Bring to a boil and reduce to a simmer, stirring occasionally. As the water evaporates you will gradually need to add more, about 2 to 3 cups at a time. Don’t be shy about adding water during the cooking process, you can always cook it out. This is a game of reduce and add more water. This is where big rich flavors develop. If you try to add all the water in the beginning you will have boiled meat sauce rather than a rich, thick meaty sauce. Stir and TASTE frequently. Season with salt, if needed (you probably will). Simmer for 3 1/2 to 4 hours.
During the last 30 minutes of cooking, bring a large pot of water to a boil over high heat to cook the spaghetti. Pasta water should ALWAYS be well salted. Salty as the ocean! TASTE IT! If your pasta water is under seasoned it doesn’t matter how good your sauce is, your complete dish will always taste under seasoned. When the water is at a rolling boil add the spaghetti and cook for 1 minute less than it calls for on the package. Reserve 1/2 cup of the pasta cooking water.
While the pasta is cooking remove 1/2 of the ragu from the pot and reserve.
Drain the pasta and add to the pot with the remaining ragu. Stir or toss the pasta to coat with the sauce. Add some of the reserved sauce, if needed, to make it about an even ratio between pasta and sauce. Add the reserved pasta cooking water and cook the pasta and sauce together over a medium heat until the water has reduced. Turn off the heat and give a big sprinkle of Parmigiano and a generous drizzle of the high quality finishing olive oil. Toss or stir vigorously. Divide the pasta and sauce into serving bowls or 1 big pasta bowl. Top with remaining grated Parmigiano. Serve immediately.
October 24, 2008
I call myself the Cynical Chef because I am forever doubting my culinary abilities. I am sure you can sympathize with the feeling. I have no logical reason to doubt my culinary prowess but no matter how many compliments I receive or how quickly the items leave the plate, I am always waiting for that culinary shoe to drop. Waiting for the phone call where someone is complaining that you gave them food poisoning or the dinner party with no guests because everyone had to wash their hair. Fortunately, I have not experienced any of these things and “knock on wood” do not think I ever will; but when you combine my ability to burn my fingers on just about anything with my neurotic sense of worry, the result is a cynical chef.
.It is positively draining, pouring myself into this hobby wrought with so much potential for disappointment but I love it. And I will continue too even with all the imminent possibilities of failure. So I invite you to enjoy reading my journey while I venture into the great culinary abyss as I look for my black hole. Thankfully it hasn’t come yet but when it does I promise to blog about it….