What a week! Jack is still standing despite widespread predictions he would be gone before last Friday, other names are swirling in the gossipsphere, and every editor from here to Juneau tasked their reporters with the same goal- Localize the story!
But before we get into the good stuff, I promised our readers I would reveal a secret….
— Jim Rosica (@JimRosicaFL) October 24, 2017
So lets take a day to relax, digest the last few weeks, and look forward to the fun time ahead with a batch of Senate President-designate Bill Galvano’s SECRET recipe for Bolognese with Fresh Pappardelle/Tagliatelle
Bolognese with Fresh Pappardelle/Tagliatelle
- 1/4 cup extra-virgin olive oil
- 2 medium onions (finely chopped)
- 4 ribs celery (finely chopped)
- 3 carrots (finely chopped)
- 5 cloves garlic (thinly sliced)
- 1 pound ground pork
- 1 pound ground veal
- 4 ounces ground pancetta
- 1 small can tomato paste (4 1/2 ounces)
- 1 cup whole milk
- 1 cup dry white wine
- ¼ cup basil
- 3-4 sprigs of thyme
- Pinch of garlic powder
- Salt and freshly ground black pepper (to taste)
- Fresh Pasta
- In a large heavy-bottomed pot heat the olive oil over medium heat until melted.
- Add the onions, celery, carrots, and garlic, season with salt, and cook until the vegetables are translucent but not browned, about 5-7 minutes.
- Add the veal, pork, and pancetta, increase the heat to high and brown the meat, stirring frequently.
- Season with salt and pepper.
- Cook for 10-15 minutes, or until the meat is dark brown.
- Add the tomato paste and cook it for 2-3 minutes.
- Add the milk and cook until almost completely reduced.
- Add the wine and bring just to a boil, then reduce the heat to medium-low and simmer for 2-3 hours.
- Season bolognese with salt and pepper to taste. Add thyme, basil and garlic powder and stir to combine.
- Cook pasta, drain the pasta and add to the Bolognese sauce. Thin with a little pasta water, if necessary. Toss for 1 minute. Immediately serve in warm pasta bowls. Top with freshly grated Parmigiano-Reggiano.