• Nov 15

    Food Friday: DUDES' Spaghetti Bolognese

    November 15, 2013 • 10:34 am

    Sometimes you need to feed your man & sometimes you want to impress him with your amazing culinary prowess, am I right? That was definitely the case this past week, so I whipped up this super tasty and hearty dish that I knew Justin was sure to love. 

    THIS RECIPE IS INCREDIBLE. Such a wholesome yummy meal.  Perfect man food. It’s definitely my go-to when I have to feed the boys . There are a lot of ingredients but it’s not that complicated and it’s totally worth it - trust me.  And, served with Justin’s Kale Caesar salad it equals partayyy in the mouth!

    Spaghetti Bolognese

    What’s different in this recipe -

    Parm Rind

    Fennel seed

    Prosciutto

    Wine!  

    Vinegar

     

    This is the ultimate meal to win him over. Again and again... :)

     

    Ingredients - in order -

    1/8 cup of olive oil

    1 pound of ground chuck (pork)

    1 package (approx 8-10 slices) of prosciutto

    1 can of tomato paste

    1 tsp of crushed fennel

    1 tsp of dried oregano

    1 tsp of dried thyme

    1/2 cup of dry white wine

     

    Directions

    In a large frying pan, sear ground chuck and oil until brown.  Cook in batches if necessary so as not to sweat the chuck, but be sure not over-brown either! When chuck is finished browning, add chopped prosciutto & brown.  Add tomato paste, fennel, oregano, and thyme.  Cook until pan starts to brown.  Deglaze with 1/2 cup of dry white wine. Let simmer on medium while you get to the next step! (Oh, and have a sip of wine if you haven't already, because your man is going to be STOKED on this recipe!)

     

    1/8 cup of olive oil

    1 small onion finely diced

    5 sticks of celery finely diced

    5 medium carrots finely diced

     

    In a separate LARGE sauce pan, sweat all the above ingredients on medium until ingredients are soft. Pour the meat mixture into the saucepan.

     

    3 cans of diced tomatoes

    1 large cut rind from parmesan block (about 1 inch x 4 inches)

    1/2 cup of chicken stock

     

    Add the above ingredients  - LET SIMMER ON LOW/ MEDIUM for about 30 minutes and at this point cook your pasta! I love regular spaghetti but a rigatoni would do.  

     

    Small handful of fresh chopped parsley

    Salt and pepper to taste

    1 tsp of white vinegar

     

    At the very end, add the above ingredients - the vinegar is very important as it helps brighten the flavours.

     

    1/2 cup of heavy cream

     

    In the end, add the heavy cream and remove what is left of the rind!

     

    Serve with the salad (as I already mentioned, I prefer Justin’s Kale Caesar!) & a tasty red wine and you have a meal that’s sure to be a crowd pleaser! Enjoy!!

     

    xo Jilly


    1 Comments:

    ashleysrokosz November 16 2013 • 7:07am

    JIllian, I'm totally making this recipe tomorrow, and going to serve over spaghetti squash noodles. Q: Did you use 3 large (28 oz) or small (14 oz) cans of diced tomatoes? Thanks a bunch!

    You're not logged in! Log in or Sign up to join the discussion!