So I put one of the techniques I learned in class to the test today by peeling and seeding five pounds of tomatoes for Wolfgang Puck’s Bolognese sauce.
1. So you know how I injured myself in class coring tomatoes? Yeah…I didn’t learn. Sliced the same finger. Doing the same damn thing. Christ…
2. You do not honestly want to know how bad food in restaurants is for you. Case in point – Puck’s bolgnese sauce. It is a heart attack on a platter. I couldn’t even bring myself to put in as much olive oil as it called for. I’m thinking the calorie count in this has to be over a thousand per serving. But it sure was tasty…
He sort of has a two-pronged approach for making this sauce, which was fine for me cause I made it over two days (well, three really – I tried making homemade pasta as well…without a pasta machine…but that’s a story for another time).
First you make the bolognese sauce on it’s own. And then you add it to a crap ton of oil, butter, herbs and chicken stock. I think you can probably do without part two, but I put the whole thing together as directed just to see what it was like. Cause somehow, my thighs don’t jiggle enough these days…
Another surprising things about this bolognese? It doesn’t use any milk. I’m sure that to purists, that means this doesn’t qualify as a bolognese. But hey, the recipe came from an Austrian celebrity chef, not an Italian. So being “purist” is probably not much of a concern for him.
Wolfgang Puck’s Beef Bolognese
From Pizza, Pasta and More!
Beef Bolognese part
NOTE: You can just make this part as a good sauce for pasta, or you can go all out and put the whole thing together (see Putting it all together section after Bolognese recipe)
5 tablespoons olive oil
2 pounds coarsely ground chicken, preferably dark meat, or, 2 pounds of coarsely ground beef
Kosher salt and freshly ground black pepper
1 medium white onion, (about 2 cups), trimmed and cut into small dice
2 medium carrots, (about 1 cup), trimmed, peeled, and cut into small dice
1 medium celery stalk, trimmed and cut into small dice
4 or 5 garlic cloves, cut into small dice
2 tablespoons tomato paste
1 1/2 cups dry white wine
2 1/2 pounds Roma tomatoes, peeled, seeded, and chopped fine
3 cups chicken stock, heated
Pinch or minced fresh oregano leaves
Pinch minced fresh thyme leaves
6 or 7 chopped fresh basil leaves
Pinch red pepper flakes, or to taste
- In a 10 or 12-inch saute pan, heat 3 tablespoons of the olive oil. Saute the ground chicken or beef until lightly browned, breaking up the pieces as they cook. Season lightly with salt and pepper.
- Remove the chicken or beef with a slotted spoon and drain in a colander. Set aside until needed.
- In the same saute pan, heat the remaining 2 tablespoons of olive oil. Over medium heat, saute the onion, carrots and celery until they just start to color, 6 to 8 minutes. Do not brown.
- Add the garlic, stir in the tomato paste, and cook a few minutes longer.
- Deglaze the pan with the wine and cook, stirring occasionally, until almost all the liquid has evaporated.
- Add the tomatoes, cook for 2 or 3 minutes, then pour in the stock and reserved chicken and season with the oregano, thyme, and a little salt and pepper.
- Cook until the sauce has thickened slightly, about 30 minutes. If the sauce has thickened too much or you prefer a thinner sauce, add a little more stock.
- Stir in the chopped basil and the red pepper flakes and adjust the seasoning, to taste.
NOTE: You could stop at this point and serve the sauce over pasta, or you could clog your arteries big time by doing the following -
Putting it all together:
4 T unsalted butter
6 T olive oil
2 cups Beef Bolognese sauce (from above)
1/2 cup Chicken stock
1/2 t minced fresh oregano leaves
12 oz pappardelle
2 T minced fresh parsley leaves
1/4 cup freshly grated Parmesan cheese
kosher salt and freshly ground black pepper
Shaved fresh Parmesan cheese, for garnish (optional)
- Bring a large stockpot of salted water to a boil.
- In a large saute pan over medium flame, heat all of the butter and 4 T of the olive oil. Stir in the Beef Bolognese sauce, stock and oregano. Bring to a simmer, stirring constantly.
- Meanwhile, cook the pappardelle until al dente and drain. Add to the sauce and stir to coat well.
- Stir in the parsley, grated Parmesan and remaining 2 T olive oil. Season with salt and pepper.
- To serve – divide the pasta among 4 heated plates or bowls. Garnish with shaved Parmesan cheese. Serve immediately.
Ms. Pantry Raid