Ragu bolognese originated in Belogna, Italy. This variation of the recipe uses ground lamb to really give the sauce a meaty flavor.
Ragu with ground lamb
Heat the oil in a dutch oven over medium heat. Add the onions, celery, carrots, crushed red pepper flakes and garlic. Season with salt. Cook until vegetables are tender, about 5 minutes. Add the beef and lamb and cook on high until brown. Add the tomato paste and cook 5 minutes. Add the tomatoes and half and half and cook for 10 minutes. Add the wine, nutmeg and parmesan cheese rind, reduce the heat to low and cook for 2 hours. Season with salt.
This is delicious with any shape pasta, however, traditionally it’s served with Tagliatelle. © Galley Chef All Rights Reserved
Brining makes fish, poultry and pork moister by imparting liquid on a cellular level to the muscle tissue of the meat before cooking. This is done via the process of osmosis, by allowing the cells to hold on to the water while they are cooked, via the process of denaturation. The proteins coagulate, forming a matrix that traps water molecules and holds them during cooking, preventing the meat from dehydrating – particularly useful for grilling chicken breasts. The salt is also desirable as a preservative. The flavor in the brine ends up flavoring the meat from the inside out so make sure you season your brine with flavors you want in the meat you’re cooking.
Brine - The Best Way To Impart Moisture and Flavor
Brining is a technique used to tenderize and flavor meats prior to cooking.
Place all the ingredients into a pot and heat just until boiling to dissolve the salt and sugar. Stir and let cool.
After this mixture cools, add flavors to this basic recipe to impart a taste that suits your individual palate. Anything goes. Some suggestions are: garlic cloves, peeled and crushed;a small onion, thinly sliced;1 lemon, thinly sliced;1 orange, thinly sliced;cloves
© Galley Chef All Rights Reserved
There’s no comfort food that brings back childhood memories like stuffed cabbage rolls. These Italian style stuffed cabbage rolls are moist, tender and packed with flavor!
Stuffed Cabbage Rolls Italian Style
These Italian style stuffed cabbage rolls are moist, tender and packed with flavor!
Preheat oven to 350°F. Bring a large pot of water to a rolling boil and season with Salt to taste like the sea. Blanch the Cabbage until tender and bright green, about 5 minutes. Shock in ice water and set aside to dry. Remove leaves.
For the sauce
In a large sauté pan, add a few tablespoons of Olive Oil over medium-high heat. Add Pancetta and cook until the fat renders out and the Pancetta Crisps. Add the Onion, Garlic, Crushed Red Pepper Flakes and cook until fragrant. Add a teaspoon of Dried Thyme and Dried Basil. Add the Tomatoes and a generous pinch of Salt. Simmer until it comes together, about 5 minutes, and then set aside.
For the filling
In a large bowl, combine the Ground Beef, Sausage, Pecorino, Parsley, Currants, a teaspoon of Dried Basil and Thyme, Breadcrumbs, and Egg. Season generously with Salt and Freshly Ground Pepper. Using your hands, mix until just combined.
In a baking dish lightly greased with Olive Oil, ladle a thin layer of sauce. Spoon some of the filling into each of the leaves of Cabbage, and roll up. Arrange over the Arrabiata sauce in the baking dish. Once full, ladle more of the Arrabiata sauce over the stuffed Cabbage and sprinkle with more Pecorino-Romano. Transfer to oven and bake for an hour to an hour and a half, until the filling is completely cooked through. Serve.
For big dinner parties, prepare these a day in advance and simply pop them in the oven an hour before ready to serve. © Galley Chef All Rights Reserved