EGGPLANT BOLOGNESE

-
From Michael Symon on The Chew made this great meatless Monday sauce --it was very satisfying with lots of great flavor. I didn't have fresh herbs so substituted with a strong 1t+ of dried herbs.
  • 1 large Eggplant (peeled, large dice)
  • 2 tablespoons olive oil (plus more to garnish)
  • 1 cup onion (peeled, minced)
  • 1/2 cup carrots (peeled, minced)
  • 1/2 cup celery (minced)
  • 1 tablespoon granulated sugar
  • 1/3 cup tomato paste
  • 1 cup whole milk
  • 1 cup white wine
  • 1/2 bunch fresh thyme
  • 1/2 bunch fresh oregano
  • 1 teaspoon fresh nutmeg (finely grated)
  • 1 pound tagliatelle
  • fresh basil (roughly chopped, to serve)
  • Parmigiano-Reggiano (freshly grated, to serve)
  • Kosher salt and freshly ground black pepper (to taste)
  • butcher's twine
  • Line a baking sheet or large plate with paper towels and set aside.
  • Season the eggplant with salt and place in a colander. Allow to sit for at least 20 minutes. Remove to the prepared baking sheet and pat eggplant dry.
  • In a Dutch oven over medium-high heat, warm olive oil. Add the eggplant, in batches if necessary, and saute until golden brown, about 6-8 minutes. Remove the eggplant to a plate and set aside. Add the onion, carrots, and celery, season with salt, and stir to combine. Saute until vegetables begin to soften, about 3-4 minutes. Stir in the sugar, tomato paste, and add the eggplant back to the Dutch oven and cook for 2-3 minutes. Stir in the milk and wine and season with pepper.
  • Tie the thyme and oregano together with butcher's twine and add to the Dutch oven along with the nutmeg. Reduce the heat to low and simmer until nearly all the liquid has been absorbed and vegetables are completely soft, about 1 hour. Lightly mash some of the mixture and remove and discard herb bundle.
  • Meanwhile, bring a large pot of salted water to a boil and add the pasta. Cook 1 minute less than the package directions instruct. Remove the cooked pasta along with the 1/4 cup of the pasta water to the eggplant mixture and stir to combine. Stir in the basil and desired amount of Parmigiano-Reggiano. Top with more Parmigiano-Reggiano and a drizzle of olive oil to serve.
  • Tip: Store any leftover bolognese in a zip-top bag and freeze for up to 1 month!

Comments

Post a Comment

Popular posts from this blog

Siri Daly's Sticky Ham Sandwiches/ Sliders GUEST BLOG

-
Image
Guest blog recipe by Katie for her friends party on New Years Eve. Siri demoed this on THE TODAY SHOW.  She said they were a huge hit and did't last long! 1/2 cup (1 stick) unsalted butter 1 tablespoon dry mustard 1 tablespoon Worcestershire sauce 2 tablespoons brown sugar 1 tablespoon poppy seeds 1 package small sweet Hawaiian buns 1 pound sliced ham 1 pound sliced Swiss cheese 1. In a medium saucepan, bring butter, dry mustard, Worcestershire, brown sugar and poppy seeds to a boil in a saucepan.  Lower heat and let simmer for a few minutes. Set aside.   2. Slice buns in half and assemble sandwiches by adding desired amounts of ham and cheese. Place in a small baking dish (it helps if they fit snugly in there) and pour sauce all over, using a spatula to make sure they are all coated.  Cover with foil and let marinate in fridge for at least one hour, or overnight.  3. When ready to bake, preheat oven to 325ºF. 4. Bake sandwiches for 10...
Read more

Mario Batali's Penne alla Vodka

-
Image
We made this for dinner tonight and Kevin kept raving about the smoky flavor to it and suddenly stated you need to blog this (which I already intended to). After he went back for his final last bite finally packed up the leftovers for his lunch tomorrow. We will be making this again ... and again!     6 slices Bacon 2 cloves Garlic (thinly sliced) 1 can Tomato Paste 1/4 cup Vodka 1/2 cup Heavy Cream Pinch Nutmeg 1 pound Penne 1 piece Parmigiano Reggiano (for grating)   Bring a large pot of salted water to a boil and cook penne 1 minute short of the package instructions. Drain, reserving some pasta water for sauce. In a large saute pan, cook bacon over medium heat to render out fat. Cook for about 10 minutes until cooked but not too crispy. Add the garlic and tomato paste and cook until garlic is fragrant and tomato paste darkens Stir in the vodka and cook for a few minutes to meld the flavors. Add cream and season with nutmeg and salt to taste. ...
Read more

Michael Symon's Ricotta Meatballs

-
Image
YUM YUM YUM !!! Michael made this back in May on the Today show and again finally getting around to making it! I made the full recipe - which made 22 meatballs. I prepared it to thru the browning meatball stage then saved 4 for meatball subs the next day and froze the rest in small b atches to have over pasta or his Mascarpone polenta in the future. We wished we had more than we did for the meatball sub lunch and Kevin kept commenting how good they were. We will definitely be defrosting for pasta this week!! I took a bite so you could see how fab the meatballs were. UPDATED PIC of meatball on fresh pasta! Pomodoro sauce 1/4 cup olive oil 1 small onion, finely diced (about 1 cup) 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes 1 small bundle fresh oregano 1 small bundle fresh thyme Two 15-ounce cans whole peeled tomatoes, crushed with your hands Basil, to garnish Meatballs Olive oil Kosher salt and freshly ground black pepper 1/2 cup mince...
Read more