Classic Ragù Bolognese

This is a very classic ragu and so very very delicious.  Don't skip the veal.  It adds a nice depth to this meat sauce.  Besides, that's the classic way to make it. Serves 4-6

Photo by Marcus Nilsson

INGREDIENTS

• 2 Tbsp. extra-virgin olive oil
• 2 medium onions, finely chopped (about 1 1/2 cups)
• 2 celery stalks, finely chopped (about 1 cup)
• 2 carrots, peeled, finely chopped (about 3/4 cup)
• 6 oz. ground beef (85% lean)
• 6 oz. ground veal
• 3 oz. thinly sliced pancetta, finely chopped
• 1/2 cup dry red wine
• 3 cups (about) beef stock or chicken stock, divided
• 3 Tbsp. tomato paste
• Kosher salt and freshly ground black pepper
• 1 cup whole milk
• 1 lb. tagliatelle or fettuccine (preferably fresh egg)
• Finely grated Parmesan (for serving)

• Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes. Add beef, veal, and pancetta; sauté, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.
• Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed. DO AHEAD Ragù can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
• Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragù to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.
  
  

NUTRITIONAL INFORMATION

4 main-course servings, 1 serving contains:

• Calories (kcal) 695.2
• %Calories from Fat 31.6
• Fat (g) 24.4
• Saturated Fat (g) 6.8
• Cholesterol (mg) 145.9
• Carbohydrates (g) 83.6
• Dietary Fiber (g) 5.7
• Total Sugars (g) 9.3
• Net Carbs (g) 77.9
• Protein (g) 33.5
• Sodium (mg) 735.6

Bucatini All' Amatriciana

I love the Italian pasta bucatini.  It is thicker than a spaghetti or angel hair and adds additional "bite" to the dish.  That is IF you cook it al dente. Don't make it limp. This is a very simple dish.  Simply add a great salad, your favorite bread and, of course, your favorite red wine.  Serves 4

INGREDIENTS

• 2 Tbsp. extra-virgin olive oil
• 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. freshly ground black pepper
• 3/4 cup minced onion
• 2 cloves garlic, minced
• 1 28-oz. can peeled tomatoes with juices, crushed by hand t
• Kosher salt
• 12 oz. dried bucatini or spaghetti
• 1/4 cup finely grated Pecorino (about 1 oz.)

• Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
• Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
• Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.
  
  
  

NUTRITIONAL INFORMATION

One serving contains:

• Calories (Kcal) 524.6
• %Calories From Fat 25.2
• Fat (G) 14.7
• Saturated Fat (G) 4.0
• Cholesterol (Mg) 14.7
• Carbohydrates (G) 75.9
• Dietary Fiber (G) 6.0
• Total Sugars (G) 7.4
• Net Carbs (G) 69.9
• Protein (G) 19.4
• Sodium (Mg) 757.8

Chocolate Tiramisu

I have made this for a dinner party.  It is one spectacular way to end a meal.  And it's not all that hard to do.  I actually served it in coffee cups as Bon Appetit  suggests.  Chocolate and coffee...a pairing made in heaven. Yes, I know the calorie count is up there but quit bitching!

PHOTOGRAPH BY Romulo Yanes

INGREDIENTS

ESPRESSO SYRUP

• 1 1/2 cups espresso or strong coffee
• 1/4 cup sugar

TIRAMISÙ

• 1 3/4 cups mascarpone cheese, divided
• 2 Tbsp. plus 1/2 cup sugar
• 1/4 tsp. vanilla extract
• 1/2 tsp. unflavored gelatin
• 4 large egg yolks
• 1 cup chilled heavy whipping cream, divided
• 6 oz. bittersweet chocolate (do not exceed 61% cacao), chopped, plus more for shaving
• About 48 soft ladyfingers

PREPARATION

ESPRESSO SYRUP

• Stir espresso and sugar in a small bowl until sugar dissolves; set aside.

TIRAMISÙ

• Combine 1 cup mascarpone, 2 Tbsp. sugar, and vanilla in a small bowl and whisk to blend; cover and chill.
• Place 1 Tbsp. water in a small bowl. Sprinkle gelatin over. Let stand until gelatin softens, 10-15 minutes. Whisk the remaining sugar, yolks, 1/4 cup cream, and 1/4 cup water in a medium metal bowl to blend. Place bowl over a large saucepan of boiling water (do not let bottom of bowl touch water) and whisk constantly until custard thickens and temperature reaches 160° on an instant-read thermometer, 3-4 minutes. Remove bowl; add gelatin mixture and whisk until dissolved, 15-20 seconds. Return bowl over water, add chocolate, and whisk until almost melted, about 30 seconds.
• Set bowl in a large bowl of ice water and whisk until chocolate is melted and custard is cool, 5-6 minutes. Whisk in the remaining mascarpone. In another medium bowl, beat remaining 3/4 cup chilled cream until firm peaks form. Fold cream into custard in 2 additions to make a chocolate mousse.
• Spread 1/4 cup chocolate mousse in bottom of each of eight 1-cup teacups or ramekins. Dunk ladyfingers in the espresso syrup and arrange in a single layer on top of the mousse, about 2 to 3 ladyfingers per cup. Repeat layering with chocolate mousse and soaked ladyfingers. Spread 2 Tbsp. mascarpone topping over ladyfingers. Garnish with chocolate shavings and serve.
  
  

NUTRITIONAL INFORMATION

One serving contains:

• Calories (kcal) 821.0
• %Calories from Fat 76.7
• Fat (g) 69.9
• Saturated Fat (g) 37.5
• Cholesterol (mg) 315.5
• Carbohydrates (g) 46.5
• Dietary Fiber (g) 1.7
• Total Sugars (g) 29.7
• Net Carbs (g) 44.8
• Protein (g) 12.9
• Sodium (mg) 100.6