Friday, December 26, 2008

Tortiglioni Bolognese


Maybe you're getting sick of christmas food? Maybe you need something easy to make that will feed a lot of houseguests? I don't know, but you really should try this super-simple to make pasta. Simple in that it requires very little from you, but it *does* take some planning since it will take about three hours or so to cook. All you have to do is give it a stir once in a while, maybe add some water, but you do have to do that.

I found this at Amateur Gourmet, and I've made some minor changes, mostly with the amounts. And since I'm a huge celery hater, I used celeriac instead. If you feel the other way around, feel free to re-substitute celery! Adam says to cook this for at least three hours, but I was hungry - and two hours were excellent. Cook for longer if you want to.

Use a really big pot here - you want something that will hold the sauce and the pasta, all together, in the end. And a tip - the finished dish freezes really well. I got several lunch boxes from this, and it was delicious.

I don't have to point this out, but feel free to use any pasta you like. Tortiglioni is really similar to rigatoni, but penne would also be very close here. Or something smaller, like farfalle or spirals of some kind - just use your favorite.

Tortiglioni Bolognese
Serves 6 (at least)

1 tbsp cooking oil
2 + 1 tbsp butter
1 large onion, finely chopped
200 g celeriac, finely chopped
2 carrots, finely chopped
400 g ground beef
salt, pepper
250 ml milk
freshly ground nutmeg (small pinch)
250 ml white wine
1 tin (400 g) of whole or crushed tomatoes
pinch of sugar (optional)

500 g pasta

Heat the oil and two tablespoons of butter, and fry the onion on medium heat for a few minutes. Add the celeriac and the carrots, and fry for a few more minutes. Add the beef, salt and pepper and let it cook until lightly browned and doesn't look raw anymore. Add the milk, and let it cook in completely. Add a tiny pinch of fresh nutmeg - it won't take much at all!

Next, add the wine, and let it cook until evaporated. Add the tomatoes, and stir well. Bring to a boil, then lower the heat and cover with a lid. Let the sauce simmer for at least two hours. Stir once in a while and add water if it looks dry.

When the sauce is finished, season to taste with more salt, pepper and a tiny pinch of sugar if you'd like. (I always like sugar in my tomato-based sauces, it brings out the flavors.) Boil your favorite pasta in plenty of salted water, drain and add that to the sauce with the remaining tablespoon of butter. Serve with grated parmesan cheese.


Recipe in Swedish:
Tortiglioni Bolognese


annamaria said...

Åh visst blir man sugen på sån här mat nu efter all Jansson. Dessutom kan man passa på att göra långkok nu när man är ledig eller ska vara ledig. God fortsättning Anne!

Anonymous said...

THAT'S the real bolognese. It's not common to find somebody who cooks it the right way in Northern Europe :)

Jeanne said...

Well done you for taking your time and doing this properly! I'm always in too much of a rush with my bolognese sauce... Looks wonderful!