Pasta Bolognese Quotes

SIMPLE BOLOGNESE When we were kids, this was our favorite sauce, hands down. I used to love it on everything—pasta, rice, bread, potatoes, and polenta—you name it, I covered it in bolognese. We went through a lot of it in my household. So my parents had to figure out a way to make it that was quicker than the traditional recipe, and here it is. It’s just as rich and mouthwatering as the more time-consuming traditional recipe; I promise you won’t know the difference. Now that I’m all grown up, I try not to use bolognese for everything, but it’s tempting because it’s perfect as a sauce for any type of pasta shape. MAKES ABOUT 1 QUART; SERVES 4 OVER A POUND OF PASTA AS A MAIN COURSE ¼ cup extra-virgin olive oil 1 medium onion, minced 2 garlic cloves, minced 1 celery stalk, minced 1 carrot, peeled and minced 1 pound ground beef chuck 1 (28-ounce) can crushed tomatoes ¼ cup chopped fresh flat-leaf parsley 8 fresh basil leaves, chopped ½ teaspoon salt, plus more to taste ½ teaspoon freshly ground black pepper, plus more to taste ¼ cup freshly grated Pecorino Romano cheese In a Large Skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and sauté until the onion is very tender, about 8 minutes. Add the celery and carrot and sauté for 5 minutes. Increase the heat to high, add the ground beef, and sauté until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and ½ teaspoon each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)  

Thursday night is pasta night," I say. "I left you guys a lasagna Bolognese, garlic knots, and roasted broccolini. Ian is going to make the Caesar salad table side." Thursday is the day I come in only to train Ian, so on Wednesdays I always leave something for an easy pasta night. Either a baked dish, or a sauce and parboiled pasta for easy finishing, some prepped salad stuff, and a simple dessert. "Awesome. Does the lasagna have the chunks of sausage in it?" I narrow my eyes at him. "Robert Adam Farber, would I leave you a lasagna without chunks of sausage in it?" I say with fake insult in my voice. "No, El, you totally have my back on all things meat. What's for dessert?" "Lemon olive oil cake with homemade vanilla bean gelato.

We'll be in Parma, Bologna, Florence, Ravenna, and the hills of Chianti with our own 'Morning in America' chef, Casey Costello, who will cook in the kitchens with real Italians. We'll show you how true parmigiano-reggiano is made and see the fat pigs that give us Parma ham. You'll learn how to cook a Tuscan steak the size of a cow, make a real Bolognese sauce, pasta the Italian way"- she leaned forward and gave the camera a coquettish twinkle- "and what to do with a squiggling eel." Who could resist?

such as a three-ingredient tomato sauce, a chicken with just two lemons, a soup with but a ladleful of cannellini, a pork butt braised solely in milk, a bluefish baked with garlic and potatoes, a pasta with a fistful of small scallops, Bolognese sauce, are drawn from the everyday meals Marcella cooked for her family.

Brandon picked up his beer and tipped it at me. “Josh is actually great at that. That’s why he always bags a bird.” He was wingmanning me for Kristen. I just hoped she found dead turkeys sexy. Kristen smiled at me. A genuine smile. “Have you hunted all your life?” “Yup.” I put the lid on the pot call and handed it back to Brandon. Kristen poked at her salad. Then she looked back up at me, her eyes innocent. “Is it true that ‘vegetarian’ is a Native American word for ‘bad hunter’?” Brandon laughed so suddenly he choked. I smiled at her, happy to see her coming back to her old self. “You know, I still don’t have a car,” Sloan said over her pasta after Brandon stopped laughing. “You two broke my Corolla.” Kristen snorted. “Really? You’re going to put this on us? The hamster probably died.” “What hamster?” Sloan looked confused. Kristen skewered a crouton. “The one running in the wheel under the hood.” Brandon and I laughed, and Sloan pressed her lips into a line, trying to look angry, but she couldn’t keep a straight face. “How can you let her drive that thing?” I shook my head at Brandon. “I told her, I don’t know how many times, that I’ll buy her a new car,” Brandon said, still chuckling. Sloan shrugged. “I don’t want a new car. That was the car I learned to drive in. I had my first kiss in that car.” Brandon gave her a mock serious look. “Well, then it definitely has to go.” Sloan smiled at him and leaned over and kissed him fleetingly on the lips. I watched my best friend look at her for a moment after she went back to her food. He really loved her. I remembered the first time he started talking about her, three years ago. We were sitting in a duck blind in South Dakota, and he went on for hours about this woman he’d been seeing. I’d never seen him so into someone. I made a mental note to talk about that during my best-man speech. “Hey, didn’t you two meet on a call?” I asked, trying to recall the story he’d told me. “At a hospital or something?” Sloan smiled sweetly at Brandon. “Yeah. I only gave him my number because he was in uniform.” I grinned. “Can’t say no to a man in uniform, huh?” I twirled my fork around my pasta. It was incredible. Some kind of venison Bolognese. Sloan was a great cook. Kristen and I really should eat here more often. “No, I can,” she said. “It’s just I figured they wouldn’t let a felon or registered sex offender into the fire department.