Tuesday, November 14, 2017

Damned Rodan's Beast Bolognese

It's recipe time again! This one is not killer spicy like most of my concoctions; it's a bit more true to its Italian heritage, with some Damned improvising. It's all kinds of happy, though, so feel free to try your own version. This recipe will serve four. To facilitate the cooking, I recommend using two skillets—I used my large deep Teflon-coated skillet and medium cast iron skillet. While most recipes call for dry white wine, I recommend dry vermouth for a little extra oompf.

What You Need:
1/4 cup olive oil
1 lb. ground veal
4 slices bacon, chopped fine prior to cooking
3 medium-size vine-ripened tomatoes
3 celery stalks, diced fine
3 carrots, peeled and diced fine
small yellow onion, chopped
1 clove garlic
10 oz. mushrooms, sliced
1/2 cup chopped green olives
1/4 cup basil, chopped
1/4 cup Half & Half
1/2 cup dry vermouth
8 oz. can tomato paste
1 tbsp oregano
1 tbsp thyme
1 tbsp rosemary
1 tbsp parsley flakes

What You Do:
  1. Heat the olive oil in the larger skillet at medium-high temperature, then add the celery, carrots, onions, and garlic. Cook for six or seven minutes, stirring frequently.
  2. In the smaller skillet, cook the chopped bacon until the fat begins to melt, but not full-done. Drain the grease and add the bacon to the vegetables in the larger skillet.
  3. Brown the ground veal in the smaller skillet and drain the grease. Add veal to the larger skillet. You're done with the smaller skillet at this point.
  4. Reduce temperature to medium. Add the tomatoes, mushrooms, olives, basil, and herbs.
  5. Stir in the Half & Half—slowly, not all at once—and continue stirring until it has bubbled away.
  6. Add vermouth and stir some more—six to eight minutes, until most of the liquid has cooked away.
  7. Add the tomato paste. Continue stirring for several more minutes.
  8. Reduce heat to low. Cover and let simmer for at least two hours, stirring occasionally.

Serve over the pasta of your choice. I opted for Rigatoni, based on the recommendations of various Bolognese recipes. Salt and pepper to taste. I don't know whether Damned Rodan's Beast Bolognese will make you start speaking Italian, but it ought to fix you up when that craving comes on.


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