Always keep a bottle of wine your Kitchen! Thank you.
I will start this section with a recipe of a dish that I dont eat myself. I mean I eat this particular part but not the dish it belongs to..its pasta! I dont eat pasta (as anything else containing flour) but the sauce!! Oh yeah I eat the sauce!!
Some background good to know info on
Sauces and sugos
(Italian) sauces fall into 2 categories: quick and slow. The quick sauces are uncooked pestos, or sauces made directly in a pan with wine or cream..it doesnt take a lot of time to cook them. Sugos is a different case. They require a long slow cooking to give them their depth of flavour and rich of texture.
The majority of sugos are started with a pile of finely chopped celery, onion and carrots called a battuto. When this vegetable mix is fried in olive oil, it becomes a sofritto which forms the aromatic base of the sauce.
When making a sugo it is important not to brown the meat too much or it will become hard will never soften again. Half cover and simmer the sauce very slowly from 1-3 hours. The longer it simmers the better it will taste.
and now Ladies and Gentlemen..
RICH MEAT SAUCE
- 30 gr dried Porcini mushrooms (Please do not try to replace with any other mushrooms!!)
- 50 gr butter
- 2 tb spoons of extra virgin olive oil
- 1 small onion finely chopped
- 1 small carrot finely chopped
- 1 celery stick finely chopped
- 300 gr lean beef, pork or veal mince
- 50 g pancetta minced or finely chopped
- 4 tb spoons of dry red wine
- 400 g passata or pureed chopped tomatos
- 1 tb spoon tomato puree
- 500 ml meat stock
- 1 fresh bay leaf
- 115 gr chicken livers, trimmed and very finely chopped
- sea salt, freshly ground pepper
Add the onion, celery and carrot and cook for 5-10 min until golden but not brown. Add the meat and pancetta and brown very lightly. Add the wine, turn up the heat and boil until evaporated. Reduce the heat, then add the passata and the tomato puree, mix well, then add the stock and bay leaf and season with salt and pepper. Bring to the boil, stir well, then half cover and simmer for about 2 hours, topping up with a little water to prevent it drying out.
After 1.5 hours, drain the mushrooms, keeping the liquid! chop finely and add to the sauce with the chicken livers. Stir well, add a splash of reserved porcini water, then simmer for further 30 minutes. It should be rich and thick! Season well and..serve!
It is really tasty! Bon appetito!
From Maxine Clark’s Italian Kitchen
I know, I know, in a minute you are going to scream “it is not a HOT KAT its Chilli con Carne!” but I dont care because it was Kat who introduced me to this amazing dish and Kat (as well as the dish) is HOT! (even Guillaume fancied her psssst!)
With years I have only changed the recipe a little adding some extras (that “give the dish a little kick”😉 Also. there is a lot of text here but the dish is very simple to make and dont worry if you dont have ALL the ingredients, important you have the main ones. JUST DO IT!
- 500 g minced meat (beef or beef + pork as you prefer)
- some olive oil for frying
- 1 tin chopped tomatos
- tb spoon of concentrated tomato paste
- 1 can of red kidney beans
- half of red pepper
- some chile
- 1 onion
- 3-4 cloves of garlic
- 2 bay leaves
- cumin seeds
- cayenne pepper
- 100-200 ml of meat stock
- 1 cinnamon stick
- 3-4 aubergines
- grated mozzarella cheese (they sell a grated mozzarella in the supermarkets – specially for cooking. For example HERE )
- fresh basil
- Veg oil for frying
- 3 cans of chopped tomatoes
- virgin olive oil
- 1 small onion
- fresh basil
Fry it in a deep sauce pan in 3 tb spoons of olive oil until golden but nor brown.
POWER UP PORKERS!!!
- 2 tbdp olive oil
- 6-8 good pork sausages
- 1 carrot finely diced
- 2 sticks celerey
- 1 onion finely chopped
- 1 garlic clove
- 250 gr puy lentils (please use the one small and dark green)
- 150 ml chicken stock
- 150 ml red wine
- 1 spring rosemary
- salt and ground black pepper
- ….and i also add a can or more of chopped tomatoes!! they are good with the pork+lentils