This is a wonderful, authentic Italian bolognese sauce, adapted from a recipe by the legendary Marcella Hazan. This just might be the last bolognese recipe you will make, unless of course, you try my Bellagio Lasagne! Actually I prefer this recipe here, when serving with linguine or tagliatelle. However, when making lasagne, I prefer the Bellagio Ragu Sauce. You will just have to try both, decide for yourself and make sure to let me know.
INGREDIENTS 3 Tbs. olive oil 5 Tbs. butter 4 Tbs. each onion, carrot, celery, finely chopped 3/4 lb. lean ground beef 2 oz. pancetta, finely diced 1 cup dry white wine 1/2 cup whole milk 1/4 tsp. freshly grated nutmeg 2 cups canned whole, peeled, San Marzano tomatoes, with their juices, coarsely chopped 1/2 cup freshly grated Parmesan cheese 1 lb. taglietelle, linguine or rigatoni
DIRECTIONS First, heat the olive oil and 3 Tbs. of the butter in a Dutch oven over, medium-high heat. Then, add all of the onions and sauté, until they have turned a light golden color. Next, add the carrots and celery, and continue sautéing for an additional 5-10 minutes.
Then, add the pancetta and ground beef, breaking it up with a wooden spoon and sauté for a bit. When the meat is fully browned, add the wine and simmer, stirring occasionally, until it has totally evaporated. Add the milk and the nutmeg; continue to cook, occasionally stirring the sauce, until most of the milk has evaporated.
Finally, add the tomatoes and stir, once it comes to a boil, turn the heat to low. Simmer uncovered for two to three hours, stirring occasionally.
When ready to serve, reheat the sauce and cook the pasta in large pot of boiling, salted, water for about 10-12 minutes or until al dente. Make sure to check your package directions since the timing can differ significantly, from brand to brand. Drain the pasta and toss with the remaining butter. Then, add the sauce, toss to mix well and add the freshly grated cheese to taste.
NOTE: Although very rare in my house, if you have any leftovers, this sauce freezes quite well.
Braised Short Ribs
This is the ultimate comfort food. You will be swooning with the aroma that permeates the house. And because the bulk of the work is done ahead of time, it also happens to be a perfect dish for entertaining. You really can’t go wrong, it is a very forgiving recipe and well worth your efforts. Trust me, this will become an instant favorite for anyone that tries it!
INGREDIENTS 12 beef short ribs 1/2 cup flour, seasoned with kosher salt & fresh ground pepper 1/4 cup olive oil 3 large onions, chopped 1 lbs. carrots, chopped 5 stalks celery, chopped 6 shallots, whole or cut in half if large, peeled 2 cups of good red wine Fresh sprigs rosemary Fresh sprigs thyme 6-8 cups of beef or chicken stock 1 Tbs. brown sugar
DIRECTIONS Preheat the oven to 325º. First, pat the ribs dry, with a paper towel, and rub them with a dusting of flour that has been seasoned with salt and pepper. Meanwhile, preheat a Dutch oven (or other heavy, covered ovenproof pan), with some of the oil. Then, brown the ribs on all sides at medium-high heat, for about 7-8 minutes. Remove them to a plate, add the additional oil and continue to brown the remaining ribs. Most importantly, do not to crowd the pan and do take the time for multiple batches, to ensure adequate browning. Then, put the browned ribs aside.
Next, with a little oil, add the onions, carrots, celery and shallots to the pan. Season with salt, fresh ground pepper and sauté, on medium-high heat, until browned and translucent. Then, add the wine to the vegetables and simmer for 10-15 minutes, to reduce the liquid.
Once the liquid has reduced, with kitchen twine, tie the rosemary and thyme together, and add it to the pot. Finally, place the ribs on top of the vegetables and herbs, and add enough stock to cover the ribs by and inch or two.
Then, roast in the oven for about two hours. After the two hours, test the meat for doneness, by piercing the meat with a fork or paring knife and it should give easily. Remove the ribs to a plate, and let the sauce cool a bit. When the sauce is cooled enough that the fat has come to the top, skim the fat off. However, if you’re cooking this the day before serving, the fat will have congealed and therefore, you can more easily lift the fat off. After defatting the sauce, use an immersion blender (if you prefer a chunky sauce, you can omit this step) to smooth the sauce. Then, add the brown sugar and put the ribs back into the pot. Cover and continue cooking for about another hour.
When ready to serve, plate the ribs, one to two per person, depending on size and spoon the sauce over the ribs. This is perfect with horseradish mashed potatoes, sautéd carrots, and some additional sauce on the side. Sprinkle with chopped parsley or chives, to add some color.
NOTE: If you have the time, this is actually best if done the day before serving. That gives the flavors more time to meld and makes the job of defatting the sauce much easier.
Should you have any leftovers, this makes a terrific pasta dish. Simply shred the remaining meat over penne, ziti, or rigatoni, and add some of the sauce (you will have much more sauce than meat), to get the consistency you prefer and mix well. Serve with a nice salad and some crusty bread. It will be one of the best leftover meals you’ve ever created, I promise!
Split Pea Soup
To be honest, this was never a soup that I ever wanted to try. I had a very good friend that made it fairly often and tried to get me to give it a whirl. Each time, I thanked her and politely declined. Somehow, the army green color was a real issue for me.
However, eventually I felt pressured to finally try it. I was visiting a friend in Vermont for the weekend and the verbal buildup to “I have an incredible lunch for you, your going to love it” led me to cave and finally try it. The buildup to the lunch was significant and I was quite excited, after my long drive, until of course, she told me what it was! I didn’t have the heart to tell her that I wouldn’t even try it…that the color was a COMPLETE turn-off. So, I did what any gracious and grateful guest would do, I tried it. Guess what, I loved it! So, sometimes you just have to be pushed, shamed, pressured into putting your preconceived notions aside and just TRY IT!
It also doesn’t hurt that this recipe could not be simpler and a definite must when you have a leftover ham bone. It’s delicious, healthy, quick, and a wonderfully hearty soup, perfect for a cold winter’s day. Please give it a try.
INGREDIENTS 1 lb. dry green split peas 6 cups chicken broth 1 ham bone or as a distant second choice, a small ham steak 1 each small onion & medium carrot, diced kosher salt and fresh ground pepper
DIRECTIONS First, sort and rinse the dried peas. Next, in a 6 quart pot, combine all remaining ingredients and bring to a boil. Then, reduce the heat, cover the pot and simmer until the peas are tender, about 30 minutes. When cool enough to handle, cut and dice the meat off of the bone. Do add more water if you find the soup too thick for you taste. Finally, top with fresh croutons, if desired and serve with a piece of crusty bread.
NOTES This recipe makes quite a large quantity and thus makes it great choice for the freezer. Although it freezes exceptionally well, it does thicken a bit and all you need to do is add a bit of water, to the consistency that you prefer and serve as indicated above.
Bellagio Lasagne Bolognese
So, where do I start with this recipe? We are in love with, some might say a bit obsessed with, bolognese sauce. Finding, trying, and tweaking new recipes that look promising. To date, my favorite, for serving with tagliatelle or linguine, is an adaption of Marcella Hazan’s Bolognese Sauce. Now, don’t get me wrong, that is still a definite favorite.
However, when we went to Italy and continued our search for bolognese perfection; literally ordering it in each new spot we visited. I even took a class in Bologna on how to make it. The next stop was Bellagio and voilà, perfection! At a spot fit for a king, we had a late lunch at the Grand Hotel Villa Serbelloni, overlooking Lake Como. Maybe it was the combination of the breathtaking setting or the late lunch. (Yes, I was starving and could have eaten anything and it would have tasted good). Regardless, one bite of this lasagne bolognese and I was done with my search. This was the most mouthwatering, delectable version I had ever eaten.
View from the Grand Hotel Villa Serbelloni
Totally smitten and unable to stop thinking about how incredible that dish was, I did what any crazed foodie would do…I went online and emailed the chef directly and begged, with all I could muster, for him to share the recipe. Guess what? It worked!
Interestingly, the return email was in English. Although, when I opened the recipe attachment, it was all in Italian. Yikes! Thank goodness for Google Translate. So, here it is, with some minor adaptions. I hope you try it and please let me know what you think.
Bellagio Bolognese Sauce 1/3 cup extra virgin olive oil, split 3-4 Tbs. butter, split 1 large onion, finely chopped 4 carrots, finely chopped 4 celery stalks, finely chopped 1 lb. ground beef or ground veal 1 lb. ground pork 1/4 lb. pancetta, finely chopped in food processor 1 cup of white wine (I typically use a chardonnay) 1 Tbs. tomato paste 7 oz. whole, peeled, canned San Marzano tomatoes, crushed 3/4 oz. dried mushrooms kosher salt & fresh ground pepper 3-4 sprigs each of rosemary & sage 2 cloves garlic, smashed, not chopped 1 1/2 cups, freshly grated parmesan reggiano cheese, for assembly
DIRECTIONS First, chop the onion, celery and carrots, sauté them with a little butter and a little olive oil. Then, add the meat and season with salt and pepper. Brown the meat until all the liquid evaporates. Then, add the white wine and simmer until that evaporates. Meanwhile, rehydrate the mushrooms, in a bowl, with about 1/2 cup of boiling water. Remove and drain, when they are totally soft, usually about 15-20 minutes and finely mince. Next, add the tomato paste, the tomatoes and the minced mushrooms..
Simmer the sauce for about two hours, stirring occasionally. Then, take the remainder of the olive oil and sauté the rosemary, sage and garlic cloves for about 3-5 minutes, being careful not to brown the garlic. Remove and discard the herbs and garlic. Then, add the infused oil to the sauce. Stir to combine and remove from heat.
DIRECTIONS First, melt the butter in a saucepan and then add the flour, salt and pepper, and stir to combine. This will initially lump up and get very thick, but continue stirring until smooth, for approximately 3-4 minutes. Then, add the nutmeg, the heated milk and again stir, to combine and continue until the sauce thickens a bit. Simmer for about 20 minutes on very low heat.
LASAGNE ASSEMBLY Preheat oven to 400º You will need one box of lasagne noodles. I use Barilla Oven-Ready Lasagne, because they are truly, oven-ready. Trader Joe’s also has a similar product that also works great. There is no need to pre-boil them and that to me, is a huge convenience and it doesn’t hurt that they are also quite light.
Next, butter an ovenproof dish, add a small amount of the béchamel sauce to sparsely cover the bottom of the dish. Then, place the lasagne noodles across the dish, then béchamel, then sauce and finally the grated parmesan. Repeat the above process, until you have 4-5 layers. When you put the last layer of noodles on top, cover that well with the béchamel and “stain” it with a few sparse dollops of the sauce, a light layer of parmesan cheese and a few dollops of butter.
Finally, cover and bake for about 20 minutes, remove the cover and continue baking for another 20 minutes or until bubbly and slightly browned on the edges. Then, remove from the oven and let sit for 10-15 minutes, before slicing and plating. Serve with a green salad and some crusty bread.
NOTES This can be made well ahead of time. I actually try to do the sauce one or two days in advance, it enhances the sauce and makes assembly day much easier and less time consuming. You can assemble the day before serving and keep refrigerated. However, it also freezes beautifully. I have actually frozen it assembled and I have frozen both the bolognese and the béchamel sauces, separately. I was a bit worried about how the béchamel would survive the freezing, but it came out great. When it thawed, it did separate, but I just reheated it, whisked it vigorously and honestly, I couldn’t tell the difference.
Chicken Stew
This is perfect for a quick, week-night dinner. Although this is not a fancy dish, to be sure, it is however, very tasty. Additionally, if you have little ones, they will love it too.
INGREDIENTS
4 boneless, skinless chicken thighs, cut into bite size cubes
1 medium onion, roughly chopped
1 bell pepper, chopped
2 Tbs. butter
2 Tbs. olive oil
1 cup whole, canned tomatoes
2 1/2 cups chicken stock
1/2 cup rice (see notes below)
handful of chopped fresh basil or 1/2 tsp. dried
kosher salt & fresh ground pepper, to taste
DIRECTIONS
Preheat oven to 350º
First, brown the chicken, onion and pepper in butter and oil, in a heavy dutch oven. Then, add the remaining ingredients, breaking up the tomatoes, stir well, to combine and bring the mixture to a light boil. Next, transfer the pot to the preheated oven and bake for 30-40 minutes or until all liquid is absorbed. Finally, serve this stew with a simple salad and some crusty bread or toasted pita bread. A sprinkle of parmesan cheese is a nice addition as well.
NOTES
I usually use basmati rice for this, however a brown rice or any long grain rice, also works well. The brown rice stands up nicely to a longer cooking time and obviously adds additional fiber and nutrition. Choose what you prefer or simply what you have on hand.
Vanishing Oatmeal Cookies
You will be surprised at how good these cookies are, they are so much better than just any oatmeal cookie. They are called “Vanishing Oatmeal Cookies” for a very good reason. Whether hot out of the oven or cooled and a bit crispy, with a cup of coffee or tea, these are very hard to resist.
Now, I must tell you that I didn’t come up with that name for these on my own. These are adapted from and I believe, improved upon, a Quaker Oats recipe of the same name.
INGREDIENTS
2 sticks butter
1 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3 cups oatmeal
1 cup dried cranberries
DIRECTIONS
Preheat oven to 375º
Beat sugars and butter until smooth. Then add the eggs, vanilla and mix well. Then, add the next four ingredients and mix well again. Next, add the oatmeal and cranberries and stir until well combined. Drop by teaspoonful on an ungreased sheet pan and bake for 10-12 minutes or until browned to your liking. Cool for a minute or two on the sheet pan and then move to a rack to cool.
NOTES
If you prefer, you can certainly make these into bars, rather than cookies. put in 13″ x 9″ metal pan and bake for 30-35 minutes.
TIPS
Also, I want to share a secret, maybe you already do this. However, I’m sharing for all of you that have not tried this and I think it is a game-changer. This little trick comes in very handy when I’m baking with the little ones and don’t want to have 3 dozen cookies in the house, because I can’t stop eating them!.
So, here it is. I make the cookie batter, cook what I want…maybe just one sheet pan full, for a small get together or just enough for me and my helpers. Then, I scoop out the remainder of the dough onto a sheet pan. Put as many on the pan as you can fit, then pop them into the freezer.
Finally, after about 30 minutes in the freezer, pull them out, remove from the sheet pan and place them in a zippered plastic bag. Make sure to mark the cookie name, cooking instructions, and the date. That way, you can pull them out, at a moment’s notice and bake however many you want. I do this with all of my cookie batters, it’s a good way to keep us from eating two dozen in short order! Additionally, it is nice to have a selection of two or three to pick from at any given time.
Buttercrunch
Well, it’s that time of year again and it certainly sneaks up on us every year…well it sneaks up on me anyway. With Thanksgiving upon us, the major holidays follow very quickly! With that in mind, I thought I would share my go to holiday hostess gift.
Now, don’t freak out or dismiss this because it requires a candy thermometer. It is not that scary and the payoff is well worth it. Although not difficult, this is one of those recipes that does require your full attention. Stay close by and don’t get distracted. That being said, the toffee portion of the recipe, takes only about 15 minutes and about 20 minutes overall.
Because I do so much of this over the holidays, I buy a 3 pound bag of walnuts, chop them all, in batches, in the food processor and store them in an airtight container. That way, when I am ready to make a batch, the nuts are ready to go and the whole process takes about 20 minutes. Other than the cooling and packaging of course. I hope you try it and let me know how you make out.
INGREDIENTS
2 sticks butter
1 cup sugar
1 Tbs. Karo Light syrup
2 Tbs. water
12 oz. semi-sweet chocolate bits
1 1/2 cups nuts, ground (use food processor because if they are too large, it doesn’t spread as nicely)
DIRECTIONS
First, put the chocolate in a double boiler, on very low heat and let it be while it’s melting. I don’t even stir it until I am ready to use it. Meanwhile, add the first 4 ingredients to a saucepan. Bring to a boil with medium-high heat and cook to hard crack (300°). Yes, a candy thermometer is a definite must here. Although, once you have made this a number of times, you will be able to eyeball the color of the toffee and know when it is ready.
Stir frequently and DO NOT leave the kitchen! I can’t tell you how many batches I have ruined because I answered the phone, got sidetracked and ended up with a mess that had to be tossed. You should keep a steady eye on this, checking for color (you want a nice deep amber color), lowering the heat if needed, but making sure it is bubbling constantly.
Once the mixture hits 300º, remove from the heat and immediately add 1 cup of the chopped nuts. Stir quickly, but carefully, to combine and pour onto a greased sheet pan. I actually use a silicone baking pad. So if you have one, by all means use that, but it is not essential. Be very careful, this is molten sugar and it is insanely hot. Tilt the pan back and forth to spread the toffee mixture, don’t worry if it doesn’t fill the whole sheet pan. Then, let it set for about five minutes, to cool a bit and set slightly.
By now, your chocolate should be fully melted. Stir it until very smooth and pour the chocolate onto the toffee, spreading it evenly and to the edges with a spatula or offset spatula. Then, immediately sprinkle with the remaining (generous) 1/2 cup of nuts. You want to make sure the nuts go on the toffee before the chocolate starts to cool. Otherwise the nuts won’t stick to the chocolate.
Let cool completely and break into pieces. If using as hostess gifts, package in small tins, candy box, or a cellophane candy bags and wrap with a ribbon.
Hearty Beef Barley Soup
Another cold-weather favorite, that really hits the spot when you need a substantial, comforting lunch. I love the meatiness of this soup, both the barley and the veal have a wonderful texture and as a result, gives it great substance. You can use beef, if you prefer however, I find the texture much more pleasant with the veal. Beef tends to be more tough than chewy. Besides being hearty and healthy, it also freezes beautifully, hence this should become a regular in cooler weather and will help stock your freezer..
INGREDIENTS
1 lb. boneless veal
1 large onion, finely chopped
kosher salt and fresh ground pepper to taste
olive oil
3-4 carrots finely chopped
1 lb. can Italian tomatoes
1/4-1/2 cup barley
4-5 cups chicken stock
parmesan rind (optional)
DIRECTIONS
The amount of barley and chicken stock varies depending on how thick you like your soup.
Put barley in a microwave-proof bowl, generously cover with water, cover, and microwave for about 15 minutes or until tender. Don’t worry if it isn’t totally tender, because it will continue to cook in the pot.
Using a large dutch oven, sauté onion, carrots, salt, and pepper, in a small amount of oil until browned slightly. Add the veal and sauté briefly. While the vegetables and veal are sautéing, crush the tomatoes (I use my hands or an immersion blender, right in the can), add to the pot, and simmer for 10-15 minutes. Add the chicken broth, barley, and any excess liquid from the barley, to the soup. Reduce heat to a simmer, add parmesan rind, if using and simmer for about 2 hours.
While the soup continues to simmer, remove the veal and with two forks, shred into small pieces and return to the pot. Serve with a good crusty bread or even better, some freshly made crostini and a sprinkle of good Parmesan cheese.
Roasted Acorn Squash
With heartwarming flavor and ease in preparation, acorn squash is a great fall favorite. Maybe part of the draw in becoming a fall favorite, is the fact that there is no peeling required and therefore, this makes it a terrific choice for a quick, weeknight veggie.
Besides acorn and delicata, you can use any type of winter squash in this recipe. However, while the flavors are all wonderful, remember that the other squashes will need peeling and therefore will take a bit more prep time.
INGREDIENTS
1 acorn squash, seeded and sliced (no need to peel it)
1-2 Tbs. olive oil
1 Tbs. maple syrup (the real stuff please…it does make a difference!)
several sprigs of fresh thyme, save a little for garnish
kosher salt & fresh ground pepper, to taste
DIRECTIONS
Preheat oven to 400°
Besides being delicious, winter squashes can be tricky (and dangerous!) to cut. Using a good, sharp knife, cut the squash in half and scoop out the seeds. Then, put the flat side down on the cutting surface, slice the squash into about 1/2″ pieces. Drizzle with the olive oil, maple syrup, sprinkle the thyme sprigs, salt and pepper. Finally, toss to coat and spread out in an even layer. Make sure there is room between the pieces, because you want them to roast and not steam.
Roast in the oven for about 20-40 minutes (depending on the size of your chunks), checking frequently and yes, do flip to ensure even browning. Check for doneness by pricking the squash with a fork or small knife and if it’s tender and falls off easily, then it’s ready.
Serve with the remaining sprigs of thyme as a garnish. In addition to the thyme, I often use rosemary as well and I’m never disappointed. It just adds another depth of flavor.
Remember Gourmet magazine? Well, this is adapted from one of their recipes, way back in 1999! Even after all these years, this is still a favorite in my house.
It is hearty, delicious and pretty darn simple to make. Everything goes into the pot, with only minor chopping and you walk away, for an hour. The brown rice is essential here because its heavy, starchy texture holds up to the hourlong cooking and breaks down a bit to produce a pleasing texture, that adds great body to the soup. Additionally, it doesn’t hurt that the brown rice also has better nutritional value than white rice. Although you might be tempted to use white rice, know that the white rice would break down and become too mushy; not the greatest texture.
Since the bulk of the “work” is deboning the chicken, you could make this even easier by just using chicken breasts. However, I think, if you have the time/patience, the whole chicken imparts much more flavor.
INGREDIENTS
1 large onion, roughly chopped
4 large celery sticks, cut into 1/4″ slices
3-4 medium carrots, cut into 1/4″ slices
1 whole chicken, 3 1/2 -4 lbs.
1 cup long grain brown rice
1/3 to 1/2 cup flat leaf parsley, roughly chopped
1 Tbs. kosher salt
fresh ground pepper, to taste
3-4 quarts of water
DIRECTIONS
First, combine all ingredients in a 6 quart pot. Then, add the water to the pot, bring to a boil. Occasionally skim off any fat or scum, as it comes to the top. Then, reduce the heat, cover and simmer for an hour.
Remove the chicken from the pot. When it’s cool enough to handle, remove the meat, discard the skin and bones. Then, shred the chicken with two forks and return it to the soup. The shredding gives the soup a more pleasing texture than just solid chunks of chicken.
Then, check for seasoning, add more salt and pepper, if needed, add a sprinkling of chopped flat-leaf parsley and serve. This makes quite a bit of soup and worth noting then, that it’s a great to stock the freezer with. Which then comes in handy when you need a quick lunch, a sick day or just a cold day, when a warm bowl of soup soothes the soul.
