Anyone want to get there Bolognese on!
Check out this recipe from the Providence Journal. Sounds like an excellent recipe.
http://www.projo.com/food/chefssecret/fd-secret_marios_10-08-08_5CBN06M_v15.20f82a2.html
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12 Comments:
Indeed that looks like an excellent recipe! Thanks for posting it.
izatryt at 10:51AM on 10/09/08
i am so making this on sunday. here in houston we have deluded ourselves into thinking it has cooled off--it is only going to be n the mid-80s today--so i will just turn up the air conditioner, put on a sweater, and dig in.
carriebwc at 11:10AM on 10/09/08
Drat! Explorer can't open this website, even after I registered for their stupid paper. Just a tantalizing bit of basil to look at.
lambowner at 11:43AM on 10/09/08
lambowner, it opened fine for me, and as someone who has eaten at Mario's (I used to live in the state), I'd highly recomend it. Here's the article w/recipe:
Ivana Bertone of Warwick wrote:
“After 40 years in the U.S., I found an exceptional Bolognese at Mario’s Risto Bar on Haven Avenue in Cranston. The meat is chunky style which gives the dish a unique texture, different from the ground meat most recipes use, but most of all the flavor is the best I have ever had anywhere. As a first generation Italian, avid cook and epicurean, I did not believe that I could find a better Bolognese sauce than in Italy.
“I have researched and tried several recipes but cannot reproduce the flavor that Mario’s sauce has. What is the secret?”
Chef Mario Santilli was happy to share his recipe for Chunky Veal Bolognese from Mario’s Risto Bar.
“It is one of my most popular dishes and I am confident your readers will enjoy having the secret,” he said. “It is a beautiful dish.”
Mario’s Risto Bar, 20 Haven Ave. (across from St. Ann’s Church), Cranston, is an Italian, steak and seafood restaurant where food is always made to order.
Santilli features a three-course dinner three days a week (Tuesday, Wednesday and Thursday) starting at $16.95. Included is salad, entree, potato and vegetable or pasta plus dessert.
MARIO SANTILLI’S VEAL BOLOGNESE OVER PASTA1
MARIO SANTILLI’S VEAL BOLOGNESE OVER PASTA
1/4 cup extra virgin olive oil
4-6 garlic cloves, finely chopped (see note)
2 pounds boneless veal stew meat, trimmed and cut into 1-inch pieces
1/2 cup all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Ruffino Chianti or comparable Italian red wine
1 (26-ounce) can whole San Marzano peeled tomatoes, fork crushed with the juices
2 tablespoons butter
1/4 cup fresh basil chiffonade (ribbon cut), plus more for garnish
1 pound pasta (see note)
1/4 cup freshly grated Romano cheese
Heat extra virgin olive oil in a large sauté pan over medium-high heat. Add garlic and sauté until it begins to turn slightly golden brown.
Dry veal cubes on paper towels, then dredge in flour until evenly coated. Add veal with salt and pepper to the pan and sauté until brown on all sides, about 10 minutes. Stir in wine and cook for an additional 5 minutes, then add tomatoes and butter. Bring to a boil, reduce heat to medium-low, and simmer 10 minutes, stirring occasionally.
Transfer veal and liquid to a roasting pan or deep casserole, add basil, cover with foil or lid and bake at 350 degrees for about 1-2 hours until the meat just about melts in your mouth. Remove from oven and crush veal with a fork so it becomes shredded.
Cook pasta al dente in an 8-10 quart pot of boiling water seasoned with 2 tablespoons kosher salt. Drain, and return to cooking pot. Toss with some of the sauce. Add Romano cheese.
Transfer to a pasta bowl, top with more sauce, and garnish with additional fresh basil and serve.
Serves 4-6.
Note: If you prefer, you can use 2 tablespoons chopped garlic from a jar instead of cloves.
For the pasta, select penne rigate as it retains the sauce well.
Mares at 12:32PM on 10/09/08
No pancetta? Phhhhtttt...
simon at 1:17PM on 10/09/08
Simon
I guess you could render the panchetta, pull it out, then saute the garlic. Then I would just add the panchetta at the end, but Marios has been around for a long time and I wouldn't mess with that kind of consistency.
nhfoodie at 2:27PM on 10/09/08
I also object to the use of romano in this recipe, in bologna they use parmesan which is local to the region. I'm sure this is good, but it seems like an italian-american interpretation. one last thing, bolognese is served with fresh egg pasta tagliatelle, papardelle or lasagna noodles, not penne rigate.
simon at 3:37PM on 10/09/08
@simon ~ I do agree with your points here.^
izatryt at 4:20PM on 10/09/08
I've been watching for Jerzee to comment.
I'm surprised there is no soffrito (sp?) and only one meat. I thought a bolognese had beef and pork at the very least, and cooked all day. I must admit that recipe sounds tasty, easy and I like the idea of finishing it in the oven. I just wonder if Italians would consider it to be Bolognese.
PerkyMac at 4:31PM on 10/09/08
yeah, this isnt a real bolognese. real bolognese has celery carrot and onion sauteed in butter, as well as pork, beef and pancetta. doesnt mean it isnt potentially delicious though. just aint bolognese.
simon at 5:20PM on 10/09/08
Thanks! Here's another bolognese recipe:
This heartier spaghetti features vegetables, beef, and pork.
Ingredients
2 Tbs. olive oil
2 Tbs. butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 carrots, finely chopped
1 tsp. dried oregano (or Italian stock cube)
1/4 C. red wine (optional)
1 28 oz. can tomatoes, chopped
1 Tbs. tomato puree
1 lb/2 C. beef, minced
1/4 lb./1/2 C. pork, minced
1/2 pt./1 1/4 C. beef stock
salt & pepper
Directions
In an earthenware pot or the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion, celery and carrot and sauté briefly over a medium heat until softened, about 3 - 5 minutes. Add the minced beef and pork and salt/pepper to taste. Stir and cook until the meat has lost its raw, red color. Add the tomato puree and wine, turn the heat up to medium high and cook, stirring occasionally, until all the wine has evaporated. Add the tomatoes, oregano and stock and stir thoroughly. When the tomatoes have started to bubble, turn the heat down until the sauce cooks at a gentle simmer. Cook, uncovered, for 45-60 minutes, stirring occasionally. Taste and check for seasoning. Serve with pasta of your choice or, if preferred, boiled rice. You can refrigerate this dish for up to 3 days and it freezes well. If you don't like carrots/celery, then you can omit them and add sliced and chopped mushrooms as an alternative.
Hillary
Chew on That
Chew on That at 5:00PM on 10/10/08
Marcella Hazen's recipe calls for white wine and milk with one 28-ounce can of San Marzano tomatoes as well as the minced trinity of carrots, celery and onions. I add about a tablespoon of tomato paste to a hot spot to cook and I add dried oregano and a pinch of red pepper. After the meat (I use meatloaf mixture - beef, pork and veal) has lost its pink, add about 1 cup white wine and cook until evaporated; then add 1/2 cup milk with 1/8 tsp nutmeg and cook until milk has evaporated. THEN add the chopped tomatoes and juice, adjust S&P, bring to a boil. Lower heat to very slow simmer for about 3-4 hours.
Duncan's mom
duncan1205 at 5:35PM on 10/13/08