Friday October 15, 2010
Carole’s Concoctions:
Spag Bol
Really, it's spaghetti bolognese. I had an old British boyfriend that called it spag bol and it stuck. Leave it to a Brit to rename a tasty Italian dish. What I embrace about these cooler, darker days is cooking comfort food and in particular, a Friday evening when the kids arrive. I am a broken record about this... But is there a greater pleasure than making your kids(step kids) their favorite dishes?
So here's my recipe/concoction
2 Tbsp olive oil
2 Tbsp butter, unsalted
2 medium onions, chopped
3-4 carrots, chopped
2-3 celery stalks, chopped
2 lbs of ground chuck or a combo of beef, veal and pork in equal proportions. One additional point is if you can find grass fed chuck, try it - it provides such a robust flavor you may never use anything else. I used 2 lbs ground organic grass fed chuck for this evening's sauce.
1 1/2 cups milk (I used skim because it's what I have on hand but 2% or whole is fine)
1 1/2 cups white wine
1 large can diced tomatoes ( I used fresh romas and cherry tomatoes from my garden with a small can of tomato paste as it's what I had on hand tonight)
Nutmeg to taste
Salt and pepper to taste
Melt butter and heat oil in large saucepan. Add onions, carrots and celery and sauté until they begin to soften, around 10 minutes.
Add meat and cook until no longer pink.
Add milk and season with nutmeg. Continue to cook until milk is cooked off. Next add white wine and cook until it is evaporated.
Add tomatoes and cook for another hour or so on low.
Serve over spaghetti, linguini, or pasta of your choice. Because Jim has celiacs disease, I use a gluten-free pasta and it's yummy too!
- Posted using BlogPress from my iPad
Location:Unnamed Rd,Stockbridge,United States