Cascading Kitchen Notes
A Pasta Primer. Remember to boil the water before adding the salt so it comes up to full temperature. Salt the water heavily so it tastes like the ocean. (remember the last time you swallowed the sea?)
Recipe for a crowd !
In a heavy, non-reactive pot with a lid cook:
- 1 lb hamburger
- 1 lb plain ground pork
- ½ lb bacon cut into small pieces before cooking
Remove the cooked meat from the pan and set aside.
In the remaining fat plus ½ cup olive oil cook:
- 2 med onions-diced until they smell sweet (10-15 min)
Add and continue sautéing:
- 3 carrots-diced
- 1 cup diced celery (if you have frozen cubes of celery from the summer use 1 cube)
- 2 tsp thyme
- 5 cloves of minced garlic
- Add your salt and pepper at this stage. Be generous with the black pepper!
Add the meat back into the pot with the veggies.
- 2 cups of dry white wine
- 2 qts chopped up tomatoes (fresh or canned)
Reduce the liquid at a simmer for about 10 min.
- 1 qt of cooked winter squash puree
- 2 cups whole milk
Put the lid on the big pot and cook on a low simmer for about an hour.
Stir frequently so the squash doesn’t scorch on the bottom of the pot.
Adjust the salt and pepper again at the end of cooking.
Make a fresh mince of:
- 1 onion
- 1 cup fresh parsley (you could also use fresh celery leaves)
- 2 cloves garlic
- Juice from ½ lemon
- Generous sprinkle of sea salt
Set aside in a separate bowl.
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Serve Bolognese over cooked pasta.
Top with lots of parmesan and a dollop of the fresh mince.