Bolognese Sauce

I have a weakness for pasta dishes. I really do. When I went to Italy a few years ago, I was in heaven. Truly.

When I do give in and decide to satisfy my pasta cravings, I rarely do so in a restaurant (I’m very pro home cooking). Restaurant food is more often than not over salted, too heavy and oily, and I bet you they use tomatoes from a can (a huge faux pas in Italian cooking in my very humble opinion).  Also, I like to know where the meat I am eating is coming from, and while Boston does have some fabulous restaurants that tell you from where their food is sourced (eating local is quite a trend here), most of the times the meat on my plate remains a mystery to me, which is why when I want to eat pasta with my favorite sauce — bolognese, I do so at the comfort of my own home.

I wont claim that this recipe is super authentic (it may be, it sure does taste like it), but it is delicious, I promise. And making it yourself is so much more satisfying than restaurant instant-gratification.

Ingredients:

• 3 tablespoons organic extra virgin olive oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 carrot, peeled and diced into small pieces
• 1 celery stalk, diced into small pieces
• 1.25 lbs organic, grass fed ground beef
• 5 juicy tomatoes, chopped — put the can away!
• 1 tablespoon tomato paste
• 1 tablespoon dried oregano
• 2 bay leaves
• 2 tablespoons milk
• Salt and pepper, to taste
• Fresh basil, for garnish
• Fresh parmesan cheese, for garnish

Method:

In a heavy large saucepan or dutch oven, heat the olive oil over a medium flame. Add onions and cook until translucent. Next, add the garlic, carrots and celery. Cook for another couple of minutes.

Add the ground beef and cook until browned. Sprinkle with salt and pepper to taste.

Add the chopped tomatoes and tomato paste. Add a bit more salt and pepper if necessary. At this point you can also add the spices and milk. Lower the heat, cover the pot and cook on low heat for about 30 minutes. Make sure to keep checking and stirring to make sure it doesn’t burn.

Serve over your favorite type of pasta. Sprinkle with fresh basil and fresh, organic parmesan cheese to serve.

Serves 4-6

Lentil and Butternut Squash Stew

Its cold outside. Super cold. And we’re just getting started. I’m from Egypt, so my thermostat may be a bit off. For example, I think its totally appropriate at this point of the winter to be wearing my long, poofy North-Face jacket. My fellow Bostonians seem to disagree.

What I do love about this time of year (other than the gorgeous fall scenery) is that it is stew season. In my book, there is nothing more comforting than a hearty, warm, healthy stew on a cold day.

We’re currently trying to enjoy the last few farmers markets of the year so I’m always on the lookout for stew recipes that make use of the beautiful fall harvest. This one from Heidi Swanson’s ‘Super Natural Cooking’ was just perfect. I love lentils — so versatile and healthy. And butternut squash isn’t just delicious, but is also low fat and full of nutrients.

I adapted Heidi’s recipe a bit, and made it a 1-pot meal. Make this and enjoy!

Ingredients:

• 1 1/4 cups black lentils
• 2 tablespoons organic extra virgin olive oil
• 1 large onion, chopped
• 2 cups diced butternut squash
• 1 can organic crushed tomatoes
• 1 red pepper flakes
• Fresh basil (for garnish)
• Freshly grated parmesan cheese (for garnish)
• Organic extra virgin olive oil (for garnish) 

Method:

In a large dutch oven, saute the onions until translucent. Add the lentils and 4 cups water and bring to a boil. Cover and cook on low heat until the lentils are fully cooked (about 15/20 minutes or so). Add more water if necessary. Once lentils are cooked, add in the crushed tomatoes, and season to taste with salt and red pepper flakes. Add in the butternut squash and cook for another 10 minutes or so, until the squash is tender.

To serve: sprinkle with fresh basil and freshly grated parmesan cheese. Add fresh basil leaves. (The picture above doesn’t have the garnish) — I was in such a rush to eat this that I took a picture and only later realized I forgot the photograph it in its full glory. Oh well.

Serves 4 – 6.

Enjoy!