![]() This could take up to 12 to 15 minutes and will brown the vegetables a bit. Add vegetables, cook for about 2 or 3 minutes, then reduce heat to medium-low and let the moisture cook out. In a very large, very heavy skillet set over medium heat, drizzle olive oil and warm through until it begins to ripple.Blend all vegetables in a food processor until very well minced.*.I hope it can mean as much to you and your cookery journey as it does for me.Īdapted from Anne Burrell's sublime recipe This dish taught me something about food, about cooking, about the meaning of "taking your time," and about simplicity at large. Want more great food writing and recipes? Subscribe to Salon Food's newsletter, The Bite. ![]() It is simply a perfect recipe. (I have a bunch of it frozen in my freezer as we speak) This recipe is astonishingly consistent and comforting in its reliability it always tastes and looks the same. I expected a slight change in the oiliness or fattiness, but it's just not there. I remember Anne Burrell's talking about taking each component "to the edge," essentially bringing the vegetables to a level of browning that borders on burning, then doing the same thing with the meat and then the tomato paste, before allowing the wine and water to loosen everything up, then reduce and tighten up and so on and so forth until the sauce is thick as heck and there's a slight resistance when you move your wooden spoon through it to stir.Ībout a year and a half ago, I pivoted to start making turkey bolognese as opposed to the red meat iteration and was stunned to find that there's barely any difference whatsoever in flavor or consistency. ![]() I was also always tickled by the sheer amount of tomato paste that this recipe calls for. There's something fascinating about the water component - it's the bulk of the cooking process, it doesn't require you to be in the kitchen for the entirety, but it's unique to repeatedly cook down, add water, cook it out, allowing water to evaporate and concentrate the flavors over and over, until the sauce is so immensely flavored and rich that you must eat it post haste. ![]() Since, this recipe has maintained a very special place in my mental rolodex and has become an automatic go-to in the fall and winter. I've actually alluded to this dish repeatedly in previous columns, noting how it also marked another important point in my culinary school education, so it's really become quite an elevated dish in terms of both flavor and significance. I look to this recipe as a turning point in my being able to take food in a different direction entirely, which then became one of the many things that led to my going to culinary school. I had been cooking since middle school, but took a bit of a moratorium in college however, in the years immediately following graduation, I started cooking again with a real fervor - primarily thanks to having a full, functioning kitchen at my disposal for the first time in years. Abbondanza - Italian for "abundance" - is a bi-monthly column from writer Michael La Corte in which the author shares his tips for making traditional Italian-American recipes even better.Ī little over a decade ago, I stumbled upon an Anne Burrell bolognese recipe that shifted my whole approach to cooking.
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