To help with your New Years Weight Loss Resolution. < wink, wink ;) >
This is my favorite dishes in the whole world. It is also one of the simplest as far as ingredients and methods. The trade off is that it is a fairly time intensive process. There are no shortcuts, and each step is critical to the end product.
2 cups Mirequoix
1/2 stick Butter (I know you think Italian you think Olive Oil, but you would be wrong.)
1 lb ground pork
1 lb ground beef
1 cup whole milk
1/2 cup balsamic vinegar
1 can chopped tomatoes
1 can tomatoe sauce
1/2 can tomatoe paste
Start by melting the butter over medium-high heat. Once the butter stops foaming and starts browning add the Mirepoix along with two pinches of kosher salt and a couple of grinds of black pepper. Cook on the same heat until fond (brown bits of goodness on the bottom of the pan) forms the more the better so keep scraping the bottom of the pan. Fond is the key to this dish and each ingredient is added only after fond starts to form from the previous ingredient.
Add the meat and repeat the process until things are sticking to the bottom of the pan again. Add the milk repeat. Add the balsamic vinegar and cook until very dry and everything is sticking to the bottom of the pan. Add the chopped tomatoes and scrap the bottom of the pan thoroughly to get all the fond into the sauce add the sauce and paste. Bring to a boil for 5 minutes and reduce the heat to low and simmer for at least 4 hours. Taste add salt as needed.
Cook the pasta just short of Al Denne drain add back to the pot along with one cup per pound of pasta and allow pasta to finish cooking in the sauce. Don’t for get to stir or you will have a mess on the bottom of the pan. Plate add more sauce on top and go crazy with the Parmigiano Reggiono
Yes I know this is a long complicated process, but trust me it is soooo worth it.
PS I read some where that people pay more attention to picture captions than anything else. Was that true??Pin It