Poblano Bolognese Pasta

I”m a huge Italian food lover and could quite possibly live my life in Italy in some cottage near vineyards where I”d grow my own wine.  Yes, I like to imagine these things it’s part of my love for cooking.  I”m following Tasting Table on Facebook and they posted this mouth watering recipe that I just had to try and I was really impressed with how simple it was yet so flavorful.  Here’s the things that I found to be very helpful in my recipe- finding an Italian Deli that carries freshly made pasta- major plus. Italian deli in Agoura is one of my favorite places to visit as I can find freshly made pasta, dough’s, sauces and cheese’s for purchase.  Needless to say, a huge part of the reason this dish came out so good was that pasta.  The sauce is relatively easy and it smells incredible for a good hour while I”m nearly gnawing on anything around while I wait for it to be done. For the wine I used San Antonio winery’s Marsala wine.   I used Angus Beef which is a little tough I think for this dish and I might try ground lamb next time around. The sauce is really creamy and so tasty I would not change a thing.  Also huge hit with the kids. :))

Bolognase Pasta

Poblano Bolognese Pasta

Recipe adapted from Comodo, New York, NY

Yield: 4 servings

Prep Time: 20 minutes
Cook Time: 1 hour and 40 minutes
Total Time: 2 hours

    • INGREDIENTS

2 medium carrots, roughly chopped

1 medium yellow onion, roughly chopped

1 stalk celery, roughly chopped

3 tablespoons extra-virgin olive oil

¾ pound ground beef chuck

1 cup dry white wine

1 14-ounce can whole San Marzano tomatoes, undrained, crushed using your hands

3 bay leaves

2 teaspoons nutmeg

3 sprigs thyme

Salt and pepper, to taste

1 ½ pounds fresh fettuccine

3 tablespoons butter

2 garlic cloves, minced

1 poblano pepper, finely chopped

½ cup heavy cream

3 ounces Parmigiano-Reggiano cheese, grated

DIRECTIONS1. Place the carrot, onion and celery in a food processor and pulse until the vegetables have completely broken down. Transfer to a medium bowl and set aside.

2. In a large heavy-bottomed pot over medium heat, add 1 tablespoon of the olive oil. When the oil is hot, add the beef and cook, stirring until the beef has browned and fat has rendered, about 15 minutes. Transfer the meat to a plate and pour any excess grease out of the pot.

3. Add the remaining 2 tablespoons of olive oil to the pot and place over medium heat. Add the minced vegetables and cook, stirring occasionally, until the vegetables have softened, about 15 minutes. Add the wine and reduce by half, about 10 minutes. Add the reserved beef to the pot, along with the tomatoes, bay leaves, nutmeg and thyme. Season with salt and pepper and simmer, covered (leaving the lid ajar) until the flavors have melded and the sauce’s texture becomes velvety, about 1 hour. Remove and discard the bay leaves and thyme.

4. While the sauce is cooking, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 2 minutes. Drain the pasta, reserving 1 cup of the cooking water.

5. Meanwhile, add the butter to a large sauté pan over medium-high heat. Add the garlic and cook until fragrant, about 30 to 40 seconds. Add the poblano peppers and cook until just slightly blistered, about 2 minutes. Add the Bolognese sauce, reserved cooking water and cream and reduce for 2 minutes. Add the pasta and toss with the sauce until the pasta is well-coated, about 3 minutes. Sprinkle Parmigiano-Reggiano over the pasta and serve. Make ahead: Cool and refrigerate the sauce for up to 4 days.

Read more:http://www.tastingtable.com/entry_detail/chefs_recipes/18059/How_to_Make_Poblano_Bolognese_Pasta.htm#ixzz3H1pDal5g

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