Monday, October 3, 2011

Veal Bolognese Orecchiette

It certainly feels like fall here in Seattle.  A hearty pasta seems in order.  I bought a piece of veal shoulder and chopped up by hand and chose orecchiette pasta because they are like little baskets to hold the bolognese.  


1 lb ground veal
1 tsp kosher salt
1/2 tsp sugar
1/4 tsp dried oregano
1/4 tsp dried thyme
freshly grated pepper
Mix above ingredients together, cover, and refrigerate for several hours.
1/2 lb crimini mushrooms, diced
1/4 cup white wine


1.5 lbs Roma tomatoes, seeded and chopped
8oz tomato puree
3 tbsp cup olive oil
1/2 onion, finely chopped
1 clove garlic, finely minced
3 oz pancetta, finely diced
1/2 cup milk


In a medium cast iron pot, brown pancetta in 1 tbsp of the olive oil.  Add in onion and saute until softened, then add in garlic until fragrant.  Toss in tomatoes, remaining 2 tbsp olive oil, stir to combine, cover and boil over medium heat.  


Meanwhile, brown veal mixture in a large skillet with 1 tbsp olive oil.  Once browned, add mushroom and saute until softened.  Deglaze with wine, then add to the tomatoes along with the milk.  I decided the sauce was not tomato-y enough, and had no more roma tomatoes to add, so had to open a can of tomato puree, hence the 8oz in the recipe.  It would have been my preference to us only the fresh romas.  Cover and let simmer over low heat for 1-1.5 hours, until thickened.  Salt and pepper to taste.  Fab!

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