It’s
starting to feel a lot like the holidays! I wanted to make something that
looked seasonal, and I also wanted to continue my winter tradition of slow
cooking. Even though I made this in the "holiday spirit," this is really just a great cold weather meal.
I knew
exactly what I was making when I saw the tri color fresh pasta at the grocery
store. I mean, fresh pasta says it all. I’ve made a lamb or veal bolognese many
times before, but I had never combined the two meats into one. The result: An
incredibly tender and flavorful meat sauce that dances on the palate with the
different types of pasta. The beet pasta was by far my favorite of the bunch.
Any meat or Italian food lover will enjoy this dinner.
Ingredients
and Directions:
1 pound
ground lamb
1/2 pound
ground veal
Will’s
Holy Trinity
--1 leek,
thinly sliced
--1
medium carrot, diced
--1 small
fennel bulb, diced
3 cloves
garlic, minced
1.5 cup
dry red wine
1.5 cup
chicken broth
1 large
tomato, seeded and diced
Tomato
paste, 1 good large spoonful
Bouquet
garni of rosemary, thyme, sage, parsley
1 pound fresh
tri color fettuccine pasta
Parmigiano-reggiano,
large shred for garnish
1/4 cup
extra virgin olive oil
Salt and
pepper
Parsley,
minced for garnish
Heat the oil
over medium high heat in a Dutch oven, and sauté the Holy Trinity for about
10-12 minutes with good bit of salt and pepper. Increase heat to high and add
veal and lamb to cook until browned, somewhere between 5-10 minutes. Stir to
break up clumps. Stir in tomatoes, chicken broth, bouquet garni, and
wine. Reduce heat to low and simmer for 2 – 2.5 hours, stirring occasionally.
Season with salt and pepper as necessary. Discard bouquet garni.
Bring a
large pot of lightly salted water to a boil. Add fettuccine and cook for 2
minutes; drain. Serve immediately.
Enjoy!!
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