Inglenook RecIpes
Inglenook Recipes
Heirloom Tomato Bolognese Pair with Pennino Zinfandel As we wrap up summer and head into fall, heirloom tomatoes are still blossoming and are of my favorite things to be eaten simply sliced in a salad or cooked in a sauce such as Bolognese. In this recipe, the smokiness of the bacon complements the toasty oak found in the wine and prepares the palate for the ripe flavors of heirloom tomato contrasted with intense flavors of spicy red fruit. The fresh basil comes through pleasantly and the tangy, salty parmigiano helps subdue the tannins slightly, allowing for the fruit in the wine to shine —Alex Lovick, Inglenook Culinary Team Yield: About 6 servings INGREDIENTS: 1 cup diced applewood smoked bacon 2 cups medium diced yellow onion 1 cup medium diced celery 1 cup medium diced carrot, peeled 3 Tablespoons chopped fresh garlic 1 pound ground beef, naturally raised when possible 3 cups medium diced heirloom tomato 1 cup whole milk 1 cup chicken stock (store bought low-sodium organic chicken broth ok)
1 cup red wine 2 four inch sprigs fresh rosemary 4 sprigs fresh thyme 1 bay leaf 1 scant Tablespoon Kosher salt Freshly ground pepper to taste 1 pound dry pasta, your preference, cooked to al dente 1 bunch fresh basil Freshly grated Parmigiano Reggiano or Grana Padano
Preparation: Heat large, heavy bottomed saucepan on medium heat. Add bacon and cook, stirring, until about half of the fat has been rendered out and bacon begins to brown. Drain off excess fat and add onion, celery, carrot and garlic. Increase heat to medium-high and cook, stirring somewhat frequently so that vegetables do not scorch on the bottom. Continue to cook until onions and celery begin to look translucent and vegetables begin to brown (about 10 minutes). Add ground beef and raise heat to high. Break up ground beef with wooden spoon and cook on high heat until both vegetables and beef are beginning to brown. While cooking beef be sure to scrape the bottom of the pan to release the fond, or the tasty caramelized stuff stuck to the bottom. Add the 3 cups of chopped heirloom tomato. Add the scant Tablespoon of salt and freshly ground pepper to taste. Turn heat down to medium and add whole milk. While stirring occasionally, allow the milk to be absorbed and then allow for the milk and liquid released from the tomatoes to be cooked down by about 3/4. Once the liquid has cooked down by 3/4, add the chicken stock and red wine. While stirring, bring the mixture back up to a simmer then turn heat down to low. Combine the sprigs of rosemary and thyme, tied with a piece of butcher’s twine or string so they can be easily extracted later. Add the herb bundle and bay leaf. Continue cooking to desired consistency (I like for it to still have quite a bit of the juices from the wine, stock and tomatoes). Remove herb bundle and bay leaf and toss with your favorite pasta. Finish with fresh basil leaves and freshly grated parmigiano. Enjoy!
Inglenook Recipes
Heirloom Tomato Bolognese Pair with Pennino Zinfandel As we wrap up summer and head into fall, heirloom tomatoes are still blossoming and are of my favorite things to be eaten simply sliced in a salad or cooked in a sauce such as Bolognese. In this recipe, the smokiness of the bacon complements the toasty oak found in the wine and prepares the palate for the ripe flavors of heirloom tomato contrasted with intense flavors of spicy red fruit. The fresh basil comes through pleasantly and the tangy, salty parmigiano helps subdue the tannins slightly, allowing for the fruit in the wine to shine —Alex Lovick, Inglenook Culinary Team Yield: About 6 servings INGREDIENTS: 1 cup diced applewood smoked bacon 2 cups medium diced yellow onion 1 cup medium diced celery 1 cup medium diced carrot, peeled 3 Tablespoons chopped fresh garlic 1 pound ground beef, naturally raised when possible 3 cups medium diced heirloom tomato 1 cup whole milk 1 cup chicken stock (store bought low-sodium organic chicken broth ok)
1 cup red wine 2 four inch sprigs fresh rosemary 4 sprigs fresh thyme 1 bay leaf 1 scant Tablespoon Kosher salt Freshly ground pepper to taste 1 pound dry pasta, your preference, cooked to al dente 1 bunch fresh basil Freshly grated Parmigiano Reggiano or Grana Padano
Preparation: Heat large, heavy bottomed saucepan on medium heat. Add bacon and cook, stirring, until about half of the fat has been rendered out and bacon begins to brown. Drain off excess fat and add onion, celery, carrot and garlic. Increase heat to medium-high and cook, stirring somewhat frequently so that vegetables do not scorch on the bottom. Continue to cook until onions and celery begin to look translucent and vegetables begin to brown (about 10 minutes). Add ground beef and raise heat to high. Break up ground beef with wooden spoon and cook on high heat until both vegetables and beef are beginning to brown. While cooking beef be sure to scrape the bottom of the pan to release the fond, or the tasty caramelized stuff stuck to the bottom. Add the 3 cups of chopped heirloom tomato. Add the scant Tablespoon of salt and freshly ground pepper to taste. Turn heat down to medium and add whole milk. While stirring occasionally, allow the milk to be absorbed and then allow for the milk and liquid released from the tomatoes to be cooked down by about 3/4. Once the liquid has cooked down by 3/4, add the chicken stock and red wine. While stirring, bring the mixture back up to a simmer then turn heat down to low. Combine the sprigs of rosemary and thyme, tied with a piece of butcher’s twine or string so they can be easily extracted later. Add the herb bundle and bay leaf. Continue cooking to desired consistency (I like for it to still have quite a bit of the juices from the wine, stock and tomatoes). Remove herb bundle and bay leaf and toss with your favorite pasta. Finish with fresh basil leaves and freshly grated parmigiano. Enjoy!
