Pasta Bolognese

Every now & then I make something with red meat. As you probably know if you’ve stopped by before I’m not a huge fan of it, but Chris is so from time to time I’ll make it. This past Sunday I made a pasta bolognese from Anne Burrell’s recipe that I adapted to make my own. This bolognese sauce takes 3-4 hours (yes that long) to cook(!!!!) hence why it’s made on a Sunday. I actually cooked the sauce on a Sunday &  we ate it with pasta on a Monday.

This recipe is not particularly difficult (actually it’s pretty easy) but it does require a big time commitment. Growing up my family didn’t identify pasta bolognese sauce as a ‘thing’ it was just spaghetti & meatballs. When the meatballs broke apart in the sauce I guess that was our version of a bolognese sauce which I learned later in life (after waitressing on Mulberry Street) that it is a meat sauce. So this recipe isn’t a Grandma Pesce recipe but it is a good one & I’d make it again.
 

PS: Happy Birthday Amanda! I love you & hope this is your best year yet! (In hindsight I really should've made manicotti huh? :)!)

Thirsty Thursday: Grilled Steak Wine Pairing

The weather lately has been picture perfect (for grilling)! I’ve been loving it. More grilling means less dishes to clean.  If you’re barbecuing this weekend & meat is on the menu (try this recipe!) serve up Bottle Rush’s favorite bbq go-to red, Zweigelt.

"When the sun is shinning you want something to drink that is refreshing but don't want want to be handcuffed to white or rose wines. Zweigelt is our go-to BBQ red. While it is difficult to say (pronounced Tsvye-gelt)this fruity, spicy red from Austria is the perfect compliment to meat on the grill. With most good Zweigelts costing under $20 this is a wine that you can keep flowing at your summer BBQ without breaking the bank.”
-Tamara, Bottle Rush founder

Are you interested in seeing a specific dish you’ve seen here (or elsewhere) paired with the perfect wine? If so let us know by leaving a comment below.

Happy Thirsty Thursday! Cheers!

PS: Happy Anniversary Marie & Greg! I feel like we were just dancing at your wedding :) Enjoy your day!

PPS: I can't believe this little guy is two today! Happy Birthday Douggie! xx

Better Home Cooking Basics: #30 To Ensure a Good Sear, Make Sure Your Protein is Dry & Your Oil is Hot

Have you ever said wow that rubbery colorless chicken looks delicious? Probably not. If you're like me you like the outside to be golden, if not crispy.

You eat with your eyes first so make sure your protein, whether it's steak, chicken, scallops, etc., is love at first site with a nicely seared exterior.  To make sure this happens dry your protein off as best you can, blot it with paper towels - it should do the trick. Then make sure your oil is hot & you'll get a better sear each time. Another great reason to make sure your protein is dry is to avoid oil splatter - which OUCH hurts! Happy searing!

Get more of my better home cooking basics here. 

Better Home Cooking Basics: #8 Always Defrost Meat Completely

At our house growing up & at my grandma's house (where I also grew up) there was always a full second freezer for storing two month's worth of food either in a separate room (the laundry room at my parents' house) or the garage (at my grandma's). We don't have an extra freezer, yet, but ours is pretty full. I usually try to freeze chicken, shrimp & other meat in fear that I'll forget it in the back of my fridge where it will no doubt rot away - which would stink on all accounts.

One thing I've learned is that if you freeze your meat, always, always defrost it completely before you cook it. And don't do it in the microwave. Try to plan ahead & take it out in the morning or the night before & defrost it gradually. Defrosting it completely allows for it to cook evenly - so you won't get random raw or worse - frozen - spots in your meat all the while burning the outside.

Check out more better home cooking basic tips here.