Tyler's Ultimate Bolognese

Last year sometime, I took on the challenge of making Tyler Florence's "Ultimate Bolognese"...and since then my Dad has been asking me when I will make it again. So I did. This recipe is not something you tackle on a week day after work. This recipe has 20 ingredients...enough said.

The recipe is killer though. It has so many layers of flavors. Some rich. Some earthy. Some nice and fresh to balance things out. I challenge you to take a Sunday afternoon and make it for your family. It's not only amazing to eat, it's fun to make (if you have time and a bit of patience).

Ingredients:

2 ounces dried porcini mushrooms, wiped of grit

1/4 pound pancetta or slab bacon, finely chopped

1 medium onion, finely chopped

2 celery stalks, finely chopped

2 carrots, finely chopped

5 garlic cloves, minced

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 bay leaves

2 sprigs rosemary

1 1/2 pound ground pork

1 1/2 pound ground beef

2 cups milk

1 (28-ounce) can crushed tomatoes

2 cups dry red wine

Kosher salt and freshly ground black pepper

1 pound dry pasta (I swapped for Gluten-free Rigatoni)

Freshly grated Parmigiano-Reggiano, for serving

1 handful fresh basil leaves

Fresh ricotta cheese

Directions:

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon.

Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper.

Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.

RWS 12/12/10: 30th Birthday Celebration

Being female and single...turning 30 was bound to be an interesting day. After many years of having a birthday around the holiday's, I've gotten used to the fact that people are busy. Between family, friends and work engagements, who has time to plan/attend yet another party? Knowing that, I decided to keep this monumental birthday simple. I had my closest friends and family over at my parents house for the same meal that I request every other birthday. Without any stress, I was able to fully enjoy my favorite people and my favorite food to welcome me into my next decade of life. It fit with my mentality as I approach my 30's of keeping things a little more simple than they were in my whirlwind 20's.



Arugula Salad w/ Shaved Parmesan, Pine Nuts and Red Wine Vinegar Dressing







Baked Ziti: Gluten and Gluten-free versions








Sunday Meat Sauce w/ Pork & Sausage








Chocolate Cake w/ Chocolate Frosting (Betty Crocker Gluten-free)








Sprinkles Cupcakes: Gluten and Gluten-free versions








Carparzo Brunello Di Montalcino Wine










What else could a girl ask for...

Sprinkles Cupcakes

In a sea of cupcake options...Sprinkles has found a way to standout. Beginning in Beverly Hills, this little cupcake shop has exploded into 10 retail locations and a franchise in it's own right. A good question you might be thinking is why am I writing about a "gluten-full" cupcake place? The point of this post is two fold: Sprinkles has made it to Chicago and they decided to offer 1 gluten-free cupcake that just so happens to be in my favorite flavor (red velvet!).

I actually found out about Sprinkles from Williams and Sonoma. They sell Sprinkles cupcakes mixes so that you can make them at home (which was great before I knew that I needed to be gluten-free). The mix is very easy (like Betty Crocker) and tasted amazing. After becoming gluten-free I had given up on my love for Sprinkles and was more saddened than excited when they opened up shop in Chicago...until last week. A friend of mine mentioned that they have a gluten-free cupcake. Could this be true!?!?!

I visited their beautifully constructed website and found out that indeed they have begun selling as mentioned above a gluten-free cupcake. Funny enough, it's my birthday next Monday and my Mom is going to order a bunch of gluten & gluten-free cupcakes for the party. Can't wait! Stay tuned for a report.