*crispy waffle*

Here's a recipe for the weekend where you have time to actually cook, but don't want to spend the whole time in front of the stove. (For me, those are few and far between!) You can, in fact do this on a weekday if you don't allow the sauce to simmer so long, and if you use dried pasta (or ready-made fresh pasta) instead of making the pasta yourself, but the sauce doesn't seem to achieve that magical transformation from a long simmer. Spaghetti and sauce is one of those things that can be either really common or really special, and changing things up just a little -- making your own sauce rather than bottled, using fresh pasta rather than dried -- elevates it to the "really special" level.

Other than the time this sauce takes, it's otherwise really simple. It's not a true bolognese, by any means (there is way too much tomato for that). Rather, it takes some cues from bolognese, such as how I like adding a liver element (chicken livers are often used in bolognese; I shortcut it here by putting in just a little pate), and milk, and then I just add the other ingredients that appeal to me personally. (Spaghetti sauce is one of those things I've found is really personal when it comes to preference -- some like it sweeter, some like fewer tomatoes -- it's really up to you.) You can skip the pate if you don't like liver. The kids and I love it, but Kyle hates anything liver-y, so I don't always put it in. (Hey, I grew up eating liver pate sandwiches at lunch!) You can also adjust the meat if you prefer, say, an all-beef sauce rather than beef and pork. Definitely a recipe that is open to interpretation.

For the noodles I have a KitchenAid pasta roller. This makes it super, super easy to roll uniform fresh pasta -- and is essential if you want to make super-thin, almost transparent fresh lasagna sheets that you don't have to boil. (Lasagna, by the way, is a great use for the leftover sauce.) I haven't tried a manual pasta roller, but that would work fine too. The recipe for the pasta is just the one I got off of the KitchenAid instructions. It's worked better for me than other ingredient ratios.

This sauce either feeds a crowd, or better yet, allows you to save half of it by freezing it. Then, when you want weekend ragú during the week, just thaw it out and use dried pasta. Or, what I like to do is sometimes use the leftover sauce for a big lasagna. Lots of possibilities.

Weekend ragú
makes enough to serve 8

Ingredients
3 tablespoons olive oil
4 ounces (100g) diced bacon or pancetta
2 large white onions, diced
6 cloves of garlic, minced
1 medium carrot, shredded
1/4 teaspoon red pepper flakes
1 pound (500g) ground beef
1 pound (500g) ground pork (you can also use 2 pounds "meatloaf mix", which includes beef, pork and veal in substitution for the beef and pork)
1 tablespoon liver pate (optional)
1-1/2 cups (400ml) whole milk
2 tablespoons tomato paste
1 cup (250ml) red wine
1 28-ounce can whole peeled tomatoes (2 500g cans)
1 15-ounce can tomato sauce (500ml)
1/2 teaspoon pepper
3 teaspoons salt
handful of chopped parsley

Preheat oven to 250 degrees F (120 C). Heat a large Dutch oven on the stovetop over medium heat. Add the olive oil and the bacon. Fry until the bacon has browned a bit and some of it's fat has melted.
Add the onions, garlic and carrots. Fry until soft, about 5 minutes.
Add the ground meat and pate (if using). Break up the meat with a wooden spoon and fry until the meat is mostly brown.
Add the milk and bring to a simmer. Simmer for 15-20 minutes, uncovered, stirring occasionally, until the fat separates from the milk and the meat is sizzling.
Tilt the dutch oven, and using a large spoon, spoon out as much of the fatty liquid as you can without spooning out the meat. (It's okay if it seems like a lot is remaining; this is just to keep the sauce from being really greasy).
Return the pot to medium heat. Add the tomato paste and stir to mix. Add the red wine and allow it to simmer in the meat until it has mostly reduced.
Add the tomatoes (with their juice), breaking it up with your hand as you add it to the sauce. Add the tomato sauce, salt and pepper and stir to combine. Bring the whole thing to a low simmer.\
Cover the pot and place in the oven. Simmer in the oven for about 3 hours. Take it out to stir it once every hour or so, making sure the meat is not sticking to the bottom of the pan.
After 3 hours, remove from the oven. Skim fat off the top of the sauce. Stir in the parsley and serve with noodles, passing shredded Parmigiano-Reggiano.

Fresh spaghetti (or fettuccini or linguini, depending on your pasta cutter)
makes about 1 pound

Ingredients
4 large eggs
3-1/2 cups sifted all-purpose flour (400g)
1 tablespoon water

Place the ingredients in your stand mixer. Combine the ingredients on the lowest setting.
Put the dough hook on and beat at medium-low for two minutes. You may need to take it out and knead it by hand for a few minutes. It shouldn't feel crumbly -- rather it should feel leathery and smooth, but not sticky. If it is crumbly, add a bit more water. If it is sticky, add a bit more flour.
Let the dough rest, covered with a dry towel, for 15 minutes.
Run through your pasta roller as directed. (Make sure to dust the noodles with flour, otherwise they will stick together.)

Labels: recipes, the savory and salty

posted by sheryl | 3:13 PM |

Hi Sheryl,

Congratulations your blog is so beautiful, text and pictures. After checking your recipes I'm so hungry!!

Love this ragu, def will try it out!

besos
By

heidileon 1/6/09 4:52 PM