A fine meal for a crowdChef at the Blue Pig Tavern likes pasta Bolognese for entertaining
Chef Jeremy Einhorn, of the Blue Pig Tavern at Congress Hall in Cape May, prepares Bolognese sauce over pappardelle noodles. The recipe is an easy-to-prepare one-pot meal.
- Pappardelle Bolognese
•2 tablespoons butter
•2 tablespoons olive oil
•2 pounds chuck or 85 percent lean ground beef.
•1/2 cup small yellow onion, diced
•1/4 cup small carrots, diced
•1/4 cup small celery, diced
•2 cloves garlic, minced
•1 sprig fresh thyme
•1 bay leaf
•1/4 teaspoon ground
•1/4 teaspoon ground nutmeg
•1 cup dry red wine
•1 cup beef broth or veal demi glace
•3 cups crushed canned tomatoes
•1/2 cup heavy cream
•1 cup fresh chopped basil
•Kosher salt and fresh cracked black pepper to taste
•Grated Parmigiano Reggiano or Pecorino Romano cheese to finish
•3 pounds Pappardelle pasta, cooked al dente
Heat the butter and olive oil over medium high heat in a heavy-bottom stock pot. Add the beef, stirring often to break up any chunks. Cook over medium high heat until evenly browned and just cooked through, about 8-10 minutes. Add the carrots, celery, onions and garlic. Cook over medium high heat until fragrant and the onions become translucent, about 2 minutes.
Add the thyme, bay leaf, and a few pinches of the cinnamon and nutmeg, to taste. Cook for 2 minutes. Pour in the red wine to deglaze, be sure to scrape up any flavorful bits that may have stuck to the bottom of the pan. Cook until the wine is almost fully reduced. Add the beef broth (or veal demi glace if available) and crushed tomatoes. Bring to a boil and then reduce to a simmer. Add some kosher salt and black pepper. Cover the pot and cook for two hours, stirring often (at least every 15 minutes). After two hours, taste the sauce and adjust seasonings to taste. Add more cinnamon and nutmeg if you like. Finish with the heavy cream and half of the basil.
To serve, cook your pasta of choice in plenty of boiling, salted water. Strain the pasta and toss with the sauce in a serving bowl. Top with additional basil and the grated cheese.
Posted: Tuesday, December 11, 2012 12:01 am
Tuesday, December 11, 2012 12:01 am.