I have been busy lately so no big deal recipes to bring in the crowd so to speak, but these days easy, quick and good is perfect for me since I want to watch football, knit and sit by the fire pit, yes, welcome fall!
Treat your bolognese kind add a bit of nutmeg, fresh thyme and that special bay leaf, a great rind of cheese and toss in a little pancetta (cubed) a few of my favorites…
So with about 12 pounds of assorted tomatoes Sunday was the perfect day to finish the fresh tomato sauce that I started yesterday 9-10 pounds of plum tomatoes later I had a basic sauce ready, but it still needed to cook down a bit today and then I was ready to divide it up, put into containers and of course a quick bolognese for dinner tonight over tagliatelle. I pulled out Barbara Lynch’s cookbook, Stir, for the recipe for bolognese to which she adds finely chopped chicken livers and sage, interesting addition to say the least, but with the vegetables ready and waiting for the additional ingredients, I had to quickly move into recovery mode as Michael returned from the store with gizzards…light bulb moment led me to the cute little can of foie gras that Stephenie brought home from France and the expiration date was for January so it was added, I mean after all I make faux foie gras with chicken livers so I considered that a great substitute. Michael doesn’t like lamb, (LOL or chicken livers), but he never said anything about foie gras…I used a blend of veal, pork and beef for the other meats called for in the recipe (link below). Of course I added my fresh sauce to the recipe and a good bone broth went in for the chicken stock in the end, consider this a totally hacked recipe, but delicious and certainly will benefit from your own personal touches.
I’ll have plenty of the bolognese left for a company dinner and I’m semi stocked up with plain sauce for several meals.
Aren’t we livin’ the life, I mean foie gras and all!
1 tbsp. olive oil
1 medium onion, finely chopped
1 stalk of celery, finely chopped
1 large carrot, finely chopped
5 oz. chicken livers, trimmed and minced
*optional substitute 1 4 ounce can French foie gras
1/4 cup chopped fresh sage leaves
1/2 lb. ground veal
1/2 lb. ground pork
1/2 lb. ground lamb
1/2 cup white wine a bit on the sweet side
1 cups dry red wine
1 1/2 cups beef stock, chicken stock, bone broth or a combination of all
1 – 14 1/2 oz. can chopped tomatoes. or 1-28 ounce can drained and hand squished
1/2 cup basil
1/2 cup cream (optional)
freshly grated Parmigiano-Reggiano
Shredded fresh basil for garnish
In a large dutch oven heat the olive oil over medium heat. Add the onion, celery and carrot and cook, stirring occasionally until tender, 5 or so minutes. Toss in the chicken livers and sage and season with pinches of salt and pepper. Sauté stirring until the livers are no longer red, about 3 minutes or if using foie gras, stir until it is smooth and just melts into the other ingredients. Splash in the 1/2 cup white wine.
Add the ground meat in batches, letting it brown before adding the next batch. Continue cooking until no pink remains.
Drain off most of the fat and then add the red wine. Bring the mixture up to a boil, stirring to break up the meat and cook until almost all of the wine is gone, about 10 – 15 minutes. Add the stock, tomatoes and basil. Bring to a boil, reduce to a gentle simmer (an occasional bubble). Cook, uncovered until the sauce is thick, dark and rich, for at least 1 hour – preferably longer. Stir in the cream, if using and simmer for another 10 minutes or so to heat it through or longer if you prefer. Season to taste with salt and pepper.
You can make the sauce up to 2 days in advance and refrigerate. The sauce also freezes beautifully. If freezing, let the sauce cool (put in a metal bowl set into another bowl filled with ice water) before freezing.