Red Wine Sunday 12/6/09

There is no doubt about the fact that it has become freezing in Chicago the past couple weeks. I have realized it more so than ever this year, since I made the intelligent choice of getting a puppy right before winter. Thank god she is cutest dog on the planet, because bundling up to take her outside 10 times a day is not fun. Lucky for me, my Mom made the most delicious comforting meal yesterday that thawed out all the chill from the week.

Pasta with Red Wine Veal sauce is a staple for our winter Red Wine Sunday's. This year, due to my gluten allergy, my Mom mixed it up and served the sauce with polenta instead. Wow, it was fantastic. On top of it, my Dad took out a bottle of red wine that he had been holding on to for a while that knocked our socks off (a '98 Silver Oak Cabernet).

Red Wine Veal Sauce:

1 lb veal cubes
1/3 cup olive oil
2 large red onions (chopped)
1 can San Marzano tomatoes (chopped)
2 cups dry red wine
1/2 tsp crushed red pepper flakes
3 whole cloves

1. Brown veal in a medium to deep sauce pan with a little bit of the olive oil on medium heat. Once browned on all sides remove from pan and set aside.
2. Add the remaining olive oil and onions to the pan. Cook the onions for about 10 minutes until onions are translucent.
3. Stir in cooked veal, tomatoes, red wine, red pepper flakes and cloves. Lower heat to low and cover. Cook for 1 1/2 hours stirring occasionally.
4. Serve over polenta (see recipe below) or your favorite pasta.

Chive Polenta:

6 cups water
1 3/4 cups yellow corn meal
1/2 cup chives (chopped)
3 tbsp of unsalted butter (cut in 3 pieces)
2 tsp of salt

1. Boil 6 cups of water with the salt.
2. Add cornmeal and whisk continuously for about 15 minutes.
3. Add butter and chives until evenly incorporated.
4. Take off heat and pour into a serving bowl.