Saturday, March 5, 2011

artichoke spaghetti with artichoke and fennel bolognese sauce

2 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
4 garlic cloves (minced)
thumb size piece of ginger (minced)
1 carrot (finely diced)
1 celery stalk (finely diced)
1 large onion (finely diced)
1/2 fennel bulb (finely diced)
5 ounce artichoke hearts (thawed and finely diced)
1 pound ground beef
1 pound ground pork
1/2 pound pancetta (cubed)
1 6oz. can tomato paste
1 cup red wine
1 1/2 cup simple marinara sauce (recipe below)
1 28 oz. can san marzano tomatoes chopped
1 15 oz. can beef broth
1 tbsp. dried oregano
1 tsp. red chili flakes
1/4 tsp. freshly grated nutmeg
3 tbsp. chopped parsley
2 tbsp. parmesan cheese grated (extra for serving)
kosher salt to taste
freshly cracked black pepper to taste
1/4 cup heavy cream
1 pound artichoke spaghetti

serves 6:

simple marinara sauce:
1 28oz. can san marzano whole peeled tomatoes
1 28oz. can san marzano diced tomatoes
1/2 onion
3 cloves garlic (finely chopped)
15-20 leaves basil (chopped)
1 tbsp. extra virgin olive oil
1 tsp. sugar

heat oil in a medium sauce pan on medium high heat. add in garlic and onion, and cook for 5 mins. add in the caned tomatoes, basil leaves, and the sugar. bring to a boil, then cover reduce heat and simmer to 2 hours. place half of the marinara into a blender and blend until smooth. return sauce back into the sauce pan. lasts 3-4 days in the fridge, or can be frozen and saved for a later time.

bolognese sauce:
in a medium size dutch oven heat the butter and oil over medium high heat. add in the garlic, ginger, carrot, celery, onion, fennel, artichoke, and pancetta. lower the heat and cook until the onions are golden brown. about 10 mins. add in the pork and ground beef. cook until everything is broken up, about 10 mins. stir in the tomato paste and cook for another 4 mins. add in the wine and reduce for another 5 mins. add in the marinara sauce, can of tomatoes, beef broth, chili flakes, oregano, nutmeg, and 1 tbsp. of chopped parsley and bring to a boil. then reduce to a simmer and simmer for 2 hours.

after the sauce has thickened add in the remaining 2 tbsp. of parsley, parmesan cheese, heavy cream, and salt and pepper to taste. keeping the sauce warm until ready to use.

sauce can last the fridge for 4 days, or be frozen and used for a later time.

in a large pot bring water to a boil adding in a few pinches of kosher salt and 1 tbsp. olive oil to flavor the pasta water. when the water reaches a boil add in the spaghetti and cook according to the directions. when the pasta is al dente, drain the excess water reserving 2 tbsp. of the pasta water. then return the pasta to the pot. add into the pasta 1 cup of the bolognese sauce and mix together.

plate your pasta and top with the bolognese sauce. garnish with chopped parsley and grated parmesan cheese and serve hot.

enjoy :)