Rania’s Recipes: Bolognese Sauce & Caesar Salad With Roasted Garlic
Rania Harris stopped by Pittsburgh Today Live today to show off two more great recipes!
Lou Amazing Bolognese Sauce
- 4 ounces pancetta, cubed
- 2 pounds mixed boneless beef, veal and pork, coarsely ground together
- 1 pound Italian sausage with fennel, removed from casing
- 6 cloves garlic, minced
- ½ cup chopped fresh Italian parsley
- 2 medium onions, diced
- 2 stalks celery, diced
- 2 medium carrots, peeled and diced
- 1½ cups chopped mushrooms
- 4 tablespoons extra virgin olive oil
- 4 tablespoons unsalted butter
- 4 fresh sage leaves or 1/4 tsp dried
- 2 spring thyme, leaves removed and reserved
- Freshly ground pepper to taste
- ½ cups dry red wine
- 4 cups chicken broth
- 2 can whole peeled Italian tomatoes, with juice.
- ½ cups heavy cream
- Salt to taste
- 6 tablespoons freshly chopped basil
- Zest of one lemon
- 2 pounds pappardelle pasta
- Shaved Parmigiano-Reggiano cheese
- Chopped parsley for garnish
In large heavy sauce pan, heat 1 tablespoon of the oil over medium heat.
Add ground meats and sausage. Brown until no longer pink. Do not overcook. Remove meat from pan and set aside.
Drain all but about 1 tablespoon of drippings from browning the meat and add the remaining oil and butter over medium heat.
Add pancetta, garlic and chopped vegetables and sauté until tender. Add stock, wine and tomatoes to the pot. Return meat to the pot and bring to simmer. Add parsley, sage, thyme, salt and pepper.
Cover and reduce heat to a slow simmer for about 1 hour, stirring occasionally.
Uncover and continue simmering for another 20 to 30 minutes, or until sauce has nicely thickened. Remove from heat, adjust seasonings.
Add cream, basil and lemon zest. Mix well.
Cook pasta to al dente according to directions, drain
Toss pasta and sauce and add shaved Parmigiano-Reggiano on top. Garnish with chopped parsley and serve.
Caesar Salad with Roasted Garlic
- 2 large heads garlic
- 1/4-cup dry vermouth
- 1 baguette, cut into 1-inch cubes
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons minced fresh rosemary
- Sea salt and freshly ground black pepper to taste
- 1 large egg yolk
- 4 oil-packed white anchovy fillets, drained
- 2 tablespoons freshly squeezed lemon juice (or more to taste)
- 1 tablespoon Dijon mustard
- Hot sauce to taste
- ½ cup olive oil
- 1 ½ pounds romaine lettuce, torn into bite-size pieces
- ½ cup freshly grated Parmigiano-Reggiano cheese
Preheat oven to 300 degrees.
Peel off papery outer skin from whole garlic, keeping heads intact place in small casserole dish. Pour vermouth over. Drizzle 1-tablespoon oil over garlic. Season with pepper. Cover; bake until garlic is very soft and paste like, about 1 ½ hours. Cool garlic.
Preheat oven to 375 degrees
Mix 3 tablespoons oil and rosemary on baking sheet. Season with salt and pepper. Add bread cubes and turn cubes on sheet to coat. Bake until lightly toasted, about 15 minutes. Cool.
Squeeze garlic to remove cloves from skins and place in a blender and puree.
Add the egg yolk, anchovy fillets, lemon juice, Dijon mustard and hot sauce to taste and puree. With the machine on, slowly add the ½ cup of olive oil and blend until incorporated. Season dressing with salt to taste.
In a large bowl, toss the romaine with the croutons, dressing and cheese, and serve.