Wednesday, August 17, 2011
LME™ Beefy Bolognaise
This is super easy to make but takes some time; it's best to let it simmer for about 2 hours before eating it. Thus it's easy but not quick.
Genius, ah oui?
2 thin pork chops, bone in
1 pound ground beef
1½ yellow onions, chopped
4 medium carrots, diced into ¼" bits
3 large cloves garlic, minced
4.5 pounds pureed tomatoes
½ cup milk
Extra virgin olive oil
In a 4 quart pot add about ½ a cup (yes, half) of olive oil and heat to medium-high heat, ensuring the olive oil doesn't smoke. Lightly salt/heavily pepper the pork chops and fry on each side for about 45 seconds. They'll brown slightly. Remove and set aside.
Turn the heat down to medium and using a spatula scrape the pork chop bits off the bottom of the pot. Add the onions and carrots to the pot and saute for about 6 - 8 minutes, until softened. Add in the garlic and saute for an additional minute.
Now, here's where the this-is-a-bitch-part/i-didn't-sign-up-for-this-shit part comes in. Add in the ground beef and, using your spatula, chop up frequently. "Frequently" defined as every 5 seconds. Thus...constantly.
Until cooked through.
'Till it looks like this:
Sorry dude's and dudettes - this takes a full 5 minutes (OMG! A WHOLE FIVE FRIGGIN' MINUTES?!?! Lou! I have CHILDREN!).
This is what two glasses of wine are for.
When looking like the picture here, add in the tomato puree and milk, mix together, and then pork chops and parsley. Mix again and wait until it begins to bubble again. Turn heat to low, cover, and simmer for one hour.
Remove lid and taste: add more salt as needed. If that "something" is missing it's likely sugar. Add a TBS of sugar and see what happens. This said, you shouldn't need it. Keep the lid off and simmer for another hour.
Serve on your pasta of choice. Lot's of Parmesan works well too.