Categories
Italian Pasta

Spaghetti Bolognese

Spaghetti BologneseSince I am ethnically Chinese, a traditional dinner would be rice alongside some green vegetables, fish and a meat dish. It’s what my evening meal would look like everyday growing up and so naturally; I easily grew tired of Asian cuisine. In those instances, my mom would confide in the classic Italian dish, spaghetti Bolognese, for variety every time. It is a dish I adore for its great flavors and for me personally, it always reminds me of home.

Spaghetti Bolognese

Ingredients

  • 1 tbsp of olive oil
  • 1 finely chopped onion
  • 1 crushed garlic clove
  • 5 large tomatoes, chopped
  • 1 tsp of mixed herbs
  • Basil leaves
  • Oregano
  • Minced meat
  • Vegetable Stock
  • Mushrooms
  • 1 lb. Spaghetti
  • Salt and Pepper to taste
  • Parmesan Cheese to taste

Directions

  1. Before cooking anything, take 1 tomato and blend it until it becomes a puree. Take the rest of the tomatoes and chop them into squares.
  2. Over medium heat, heat the olive oil in a saucepan and sauté the minced meat. Then add the mushrooms with the onions and garlic.
  3. Place the chopped tomatoes, the puree, mixed herbs and vegetable stock in a boiling pot, adding the meat, mushrooms, onions and garlic.
  4. Once boiling, let it simmer for 40-50 minutes until the sauce becomes thicker
  5. In a separate boiling pot, add the spaghetti and add water until covered. Boil for 10 minutes. Add salt for more flavor. Keep the pot covered.
  6. Once ready, drain the spaghetti and serve on a plate.
  7. Put the sauce over the plate and sprinkle basil leaves, oregano and black pepper over it. Then add the cheese.
Categories
Boston Restaurants Entree/Dinner Featured Recipes Italian Pasta Pork

Red Wine Braised Boar with Fresh Cavatelli

This recipe is from Paul Turano, Executive Chef at Tryst Restaurant in Arlington. The subtle flavor and gamey texture of the boar is enhanced by slowly simmering the meat at a low temperature over a long period of time, allowing the flavors of the sauce to marry with the boar. Pair this dish with a good, northern style Côtes du Rhône.

Boar Ragout Ingredients

  • ¼ cup canola oil
  • 3 cups diced mirepoix (onion, carrots & celery)
  • 3 lbs. boar shoulder – medium diced
  • 5 ea. garlic cloves, chopped fine
  • 2 tbs. rosemary, rough chopped
  • 2 tbs. thyme, rough chopped
  • 1/2 tsp. hot pepper flakes
  • 3 cups red wine
  • 4 cups veal stock
  • 1/2 can tomatoes; crushed by hand
  • 1/2 cup slab bacon
  • 2 ea. bay leaves
  • Salt & pepper to taste

Boar Ragout Cooking Instructions

  1. Heat a large Dutch oven or roasting pan over high heat, adding the canola oil.
  2. Season the boar with salt and pepper and sear until browned.  Work the meat in batches being careful not to crown the pan.
  3. Once all of the meat is browned add the mirepoix and sauté until tender and lightly browned.
  4. Add garlic until fragrant.
  5. Add rosemary, thyme and a pinch of hot pepper, until fragrant..
  6. Deglaze with veal stock, scraping out the sauté pan.
  7. Add the wine and remainder of the ingredients.
  8. Cover lightly and simmer for approximately 2 hours – or until meat is tender.

Cavatelli Ingredients

  • 2 cups flour
  • 1 egg (beaten)
  • 10 oz. ricotta
  • 1 tsp. salt

Cavatelli Cooking Instructions

  1. Pour the flour on a table or cutting board and make a well in the middle.
  2. Add the ricotta, salt, and beaten egg.
  3. Slowly pull all of the ingredients together with your hands and knead the dough for 2 – 3 minutes.
  4. Lightly flour and cover the dough with plastic wrap, then let it rest for at least an hour.
  5. Cut 2 oz. pieces of dough and roll into long dowels. Let dowels rest an additional hour after cutting.
  6. Cut each dowel into 1/2 inch pieces and cook in salted, boiling water for 10 minutes.

Toss the boar ragout with the cavatelli and sauté for a few minutes,  allowing the pasta to absorb the ragout – serve with Pecorino Romano cheese.

Categories
American Pasta

Ashmont Grill Macaroni and Cheese

A spin on a traditional comfort food from Chris Douglass, chef and owner at Ashmont Grill.

Find out why the The Ashmont Grill is attracting crowds from all over Boston! Join them for exceptional food in a friendly and diverse atmosphere. Ashmont Grill is a hip locale in Dorchester with attentive bar staff and a menu that will satisfy.

Ingredients:

  • 6 Butter
  • 6 Tablespoon Flour
  • 1/2 Teaspoon Salt (plus more for cooking macaroni)
  • Fresh ground black pepper
  • 1/4 Teaspoon Cayenne pepper
  • 4 Cup Milk, scalded
  • 1 1/2 Cup Sharp Cheddar, grated
  • 1 1/2 Cup Monterey Jack, grated
  • 1 Cup Parmesan, grated
  • 1 Pound Elbow macaroni
  • 1/2 Cup Heavy cream
  • 1/2 Cup Bread crumbs

Cooking instructions:

  1. Bring a large pot of water to a boil, then toss in a few pinches of salt and the macaroni.
  2. Cook a minute or two less than instructed on the box. Run pasta under cold water to stop the cooking process. Drain well in a colander.
  3. In a heavy bottomed saucepan, melt the butter, add the flour and cook over low heat, stirring.
  4. Slowly add the milk, stirring constantly until sauce thickens and comes to a boil.
  5. Reduce heat and season mixture with salt, pepper, and cayenne.
  6. Add approx. half of the cheese and stir until melted.
  7. Add the macaroni and stir well.
  8. Assemble in a buttered casserole dish by alternately layering macaroni with remaining grated cheese.
  9. Pour cream over the top and and sprinkle on the bread crumbs.
  10. Bake at 350 degrees for 30 minutes, or until browned on top. Best served hot.