Bolognese for Days
Knife Skills
So my friend Christie took me to Urbani Truffles for a knife skills class and this is what we made. The exercise was chopping and dicing and learning how to knuckle. It was absolute therapy, and we got a great meal! To this day, most who know me will tell you that if I;m making a recipe that requires a lot of chopping, it’s a conscious choice and I’m self-soothing.
Random admission: I’ll still never understand why we chose to eat a full meal at The Smith before the class!
So my friend Christie got a Knife Skills course at Urbani Truffles for Christmas and decided to take me as her plus one! The following is a text recollection of how we made it because neither of us can find the recipce they sent. It should also be said that we didn’t know that we’d be cooking a meal and eating it at the class, so we loaded up on a lunch of mac ‘n cheese, lobster rolls, potato chips with blue cheese dip, and a lot of wine before class. Stupid.
The text from Christie:
Dice one onion, two carrots, and two stalks of celery. Put them in a Dutch oven or heavy-bottomed pot with about 3 tbsp of EVOO. Cook until translucent. Add three cloves of garlic made into a paste with salt. Cook another minute or so. Add in a pound of chopped beef/veal/pork combo. Cook through. Add a cup of red wine. Cook for 5 minutes or so. Add the tomatoes from the two cans of whole tomatoes (not the sauce) and break them up with a fork or spoon. Salt and pepper to taste. Cook as long as you like. Add a splash of cream if you’re feeling salty!
Serve over fresh tagliatelle!
DIRECTIONS
1 medium-sized onion, diced
2 medium-sized carrots, diced
2 stalks of celery, diced
3 cloves of garlic made into a paste with kosher salt
⅓ lb lean ground beef
⅓ lb ground veal
⅓ lb ground pork
3 tbsp EVOO
2 28 ounce cans of whole tomatoes (San Marzano preferably)
1 cup red wine
salt and freshly ground pepper, to taste
INGREDIENTS