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!
What’s different in this recipe -
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
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!!
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!