Florence Remembered - A Trip Down Culinary Lane

Quick story. After my grandfather passed away when I was in college I went to visit my grandparent's graves in Chicago (I know this is a weird way to start a food blog but stick with me - it has a poignant ending). I had written them a letter and sent it up c/o some lovely helium balloons. As I watched them drift away, I looked down to notice that on their headstone were two ladybugs. I have always taken this as a sign that my grandparents were there - listening. Now, every time I have really needed some guiding support (usually unknowingly), a ladybug seemingly shows up in the most unlikely of places. Again - a sign they are indeed paying close attention. Are you still with me? Pay attention - this comes back into play.

After my husband and I returned from Italy almost a year ago (so sad it has been a year already), I felt compelled to make Bolognese. Because . . . while we were in Florence we took a wonderful private cooking class which, I have to say, was one of the absolute highlights of our trip. For me it was Italy as it should be experienced. In a rustic kitchen overlooking a vineyard with fresh ingredients purchased that morning from the open market. As I washed my hands prepping to dig into some pasta making techniques, my husband tapped me on the shoulder and pointed to an open window . . . ladybugs. An uncountable number of ladybugs. Almost as if my entire Italian family were there cheering me on - happy that I had finally brought my husband to meet them in Italy. While I didn't learn anything I really didn't really already know about cooking, it was an experience that I will never forget because it was almost . . . magical. As every cooking experience should be.

As I have researched, attempted and re-worked my recipe over the last several months, I have decided that I am finally pleased with my final outcome. My Bolognese could rival that of Lydia Bastianich in my very humble opinion.Yes, I stand by that statement. Now I make it almost every month (always on a Sunday) and by Monday night it is completely devoured. Something a "chef" always loves to see.

I could share this recipe with you, but frankly I'm very secretive about some recipes and this is one of them. Have I ever mentioned that in preschool I received an "F" in "sharing"? True story. I only share this particular recipe with my very closest friends which means about 3 people have been approved to receive this recipe and they may not even have it yet. However, I'm also a giver. I AM! Can't you feeeeeel it? Especially when it comes to food. I've said it before and I'll say it again, food is how I show love. It's the Italian way. With this in mind, I am willing to share a very close variation of my Bolognese with you. I know, I know, you think I'm a nut job, but trust me my children of the internet one day you will understand.

First, I need to make a disclaimer. In Italy they don't use garlic - in anything. I do. I use garlic in almost everything. Because I can and because it tastes good. So there. Moving on.

Note that this is NOT a Spaghetti sauce. Oh no my friend, this is a ragu. This is a thick, rich, meat-based pasta accompaniment which is not to be taken lightly. It is a beautiful, luscious dish that takes time and love so be prepared that this is not going to look like that Prego or Classico stuff you find in a jar. Don't get me wrong, the jarred sauce works in a pinch and can be tasty if a few culinary adjustments are made, but this is NOT that. Trust me - you'll see.

Ingredients:

• 3 tbsp. extra-virgin olive oil (divided)
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1 medium celery rib, finely diced
• 1 pound very lean ground beef or ground pork (or combination)
• 2 large garlic cloves, minced
• 3 tbsp tomato paste
• 3/4 cup wine (red or white whatever you prefer - I've used both)
• One 28-ounce can peeled, chopped Italian tomatoes (San Marzano is the only way to go)
• 2 cups chicken or vegetable stock or canned low-sodium broth
• 2 - 3 sprigs of fresh thyme
• 1 bay leaf
• Salt and freshly ground pepper
• 1/4 cup heavy cream or whole milk
• 1/4 cup Parmesan 

1. Heat 1 tablespoon of the olive oil in a large, heavy saucepan and heat. Add the onion, carrot, and celery and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 8 minutes. Add the tomato paste and cook for an additional 5 min. Scrape the vegetable mixture into a large bowl.
2. Add the remaining olive oil to the saucepan and heat. Add the beef and/or pork and
   cook over moderately high heat until just barely pink, about 5 minutes. Return the vegetable mixture to the saucepan. Add the garlic and cook over high heat until fragrant, about 1 minute. Add the wine and cook, stirring occasionally, until almost evaporated, about 8 minutes. Stir in the tomatoes and their juices, the chicken stock, thyme and bay leaf. Season with a generous pinch of salt and pepper and bring to a boil over high heat. Cover partially and cook over low heat for 2 hours. Discard the bay leaf. Stir in the heavy cream and Parmesan and cook the sauce just until heated through.The sauce should be thick in consistency.
3. In a large pot of boiling salted water, cook your pasta of choice (I like Pappardelle) until al dente. Drain well, return to the pot and toss with the sauce. Serve the pasta in deep bowls and serve with additional grated Parmesan. 

My Sicilian grandfather used to make a simple sauce when I was a little girl and my Irish father used to make a ragu with every meat under the sun when I was a teenager. A variation so thick your fork would stand up. This version I share with you today, this is my recipe (or a variation of it) - a lovely combination of the two I experienced growing up. Tradition and modernism combined - as it should be.

 

Please enjoy this Sunday supper with some warm, crusty garlic bread, a glass of red and follow it with cuddle on the couch and a nap because you are going to want to curl up and dream of leftovers. From my family to yours - mangiare e gustare!