Text 6257, 86 rader
Skriven 2011-01-26 14:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: big n little 951
========================
 JW> Actually it appears that I meant bigger in the sense of smaller!

How about breadth at its widest?
 
 JW> He used the mixed chile and spice paste. His blend had lots of
 JW> coriander but no cinnamon or turmeric and so it worked well in
 JW> Italian red sauce cookery.

Interestingly I've seen cinnamon in some red sauce recipes.
Wouldn't probably do it myself, but other reputable people
have been known to.

 JW> Title: Berbere Paste

I've seen that recipe. Not as complex as the authentic
ones, but would go all right with fusiony cuisines.

Spaghetti bolognaise
cat: celebrity, pasta, Massachusetts
servings: 6

1 Tb olive oil
4 oz bacon or pancetta, diced
1 1/2 c chopped yellow onions
3/4 c diced carrots
3/4 c diced celery
1 Tb minced garlic
1 ts salt
1/2 ts ground black pepper
2 bay leaves
1/2 ts dried thyme
1/4 ts dried oregano
1/2 ts ground cinnamon
1/2 ts ground nutmeg
1 lb ground beef or ground veal
1/2 lb pork sausage, removed from the casings
- or ground pork
2 Tb tomato paste
1 c red wine
29 oz cn crushed tomatoes and their juice
14 1/2 oz cn tomato sauce
1 c beef or chicken stock or broth
2 ts sugar
1/4 c heavy cream
2 Tb unsalted butter
3 Tb chopped fresh parsley leaves
1 lb spaghetti
1 c freshly grated Parmesan

In a large pot, heat the oil over medium-high heat. Add the
bacon and cook, stirring, until browned and the fat is
rendered, 4 to 5 min. Add the onions, carrots and celery
and cook, stirring, until soft, 4 to 5 min. Add the garlic,
salt, pepper, bay leaves, thyme, oregano, cinnamon, and
nutmeg and cook, stirring, for 30 sec. Add the beef and
sausages, and cook, stirring, until no longer pink, about
5 min. Add the tomato paste and cook, stirring, for 1 to
2 min. Add the wine and cook, stirring, to deglaze the pan
and remove any browned bits sticking to the bottom of the
pan, and until half of the liquid is evaporated, about 2 min.
Add the tomatoes and their juices, the tomato sauce, beef
broth, and sugar and bring to a boil. Reduce the heat to
medium-low and simmer, stirring occasionally, to keep the
sauce from sticking to the bottom of the pan, until the
sauce is thickened and flavorful, about 1 1/2 hr. Add the
cream, butter, and parsley, stir well, and simmer for 2 min.
Discard the bay leaves and adjust the seasoning, to taste.
Remove from heat and cover to keep warm until ready to serve.

Meanwhile, bring a large pot of salted water to a boil. Add
the pasta and return the water to a low boil. Cook, stirring
occasionally to prevent the noodles from sticking, until al
dente, 8 to 10 min. Drain in a colander.

Add the pasta to the sauce, tossing to coat. Add 1/2 c of
the cheese and toss to blend. Divide among pasta bowls and
serve with the cheese passed tableside. (Alternatively,
toss only the desired portion of pasta with a bit of the
sauce at a time in a serving bowl, reserving the remainder
for another meal.)

Source: Emeril

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