White Bolognese and Black Cars

Hi Folks-

We closed the store on Sunday so that the first step of repairing our floors could take place. Alec Foote did a great job of a really unpleasant job! Nicely done! We hope to have the tiles in soon and floors polished ready to deal with all the layers of muck that winter brings through the store.

Peter has a new car!!! So exciting! New to us, it’s a ….wait for it…black Volvo :-)! Substantially newer than his last love, it’s an SUV that will always get out of the driveway and will be way better in the snow plus it’s got all the fun winter things like heated seats and all wheel drive. With reasonably low mileage, expect to see Peter in that car for years, the man does not enjoy changing vehicles!

On Sunday I came home and wanted Italian, upscale and no red sauce. The answer “White Bolognese Sauce” an Amanda Hesser recipe from the New York Times that I really love. Also everybody who eats it really loves it too so that’s gratifying. With minimal amounts of chopping it takes about an hour maybe a little longer, mostly in the “letting it cook” phases. Here’s the recipe.

Amanda Hesser’s White Bolognese Sauce

  • Extra virgin olive oil

  • ½ sweet onion, peeled and finely chopped

  • 2 medium carrots, peeled and finely chopped

  • 1 stalk celery, finely chopped

  • Sea salt

  • Freshly ground black pepper

  • 1 pound mild Italian pork sausage meat, removed from casings

  • 1 pound ground beef (not lean)

  • 1 ½ cups dry Italian white wine

  • 1 cube beef bouillon dissolved in 2 cups simmering water (I used “better than bouillon” and the recommended 2tsp for 2 cups)

  • 1 ½ ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water 0r 8 oz chopped fresh mushrooms

  • cup heavy cream

  • 1 pound rigatoni, any sauce holding does nicely

  • ¾ cup freshly grated Parmigiano-Reggiano cheese

PREPARATION

  1. Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.

  2. Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1 1/2 cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid. Or if you are using fresh mushrooms chopped fine add them at this point and let the liquid from the mushroom evaporate.

  3. Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes (use a little of that beef stock if it got dry). Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.

  4. When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.

Fish tomorrow:

  • Haddock

  • Icelandic Arctic Char

  • Swordfish

  • Halibut

  • Alaskan Cod. Frozen at sea

  • Scottish Salmon

  • Lemon sole

  • 10/20 Dry Scallops

  • 16/20 Wild Gulf Shrimp

Day of the Week

Lunch Special

Soup Special

Dinner Special

Monday

Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf

Tuesday

meatball sub

Broccoli Cheddar Ale

Shrimp Scampi

Wednesday

Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo

Thursday

Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla

Friday

Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Store Worth Walking To

802.223.7051

www.uncommonmarket.net

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