New Years Post - First Entry for 2013! - Food

I hope that everybody had a great holiday season! Things have been pretty wild and I have had a hard time keeping to my normal schedule. Both brothers have been back home from college and have been helping with the cooking and with Christmas and New Years parties I haven't had to make very much! Here's a recipe for a little something I had to whip up for dinners during the week:

Ragu Bolognese

Macheroni al Forno

Ragu Bolognese

2 lbs lean ground beef

2 lbs ground pork

1 lb ground veal

1 large white onion, diced

6 carrots, diced

6 celery stalks, diced

4 cloves garlic, minced

2 28 oz cans of tomato puree

2 cups red wine

Fresh Rosemary, minced

Fresh Thyme, minced

Parmigiano Reggiano rind

salt and pepper

butter for frying

Heat butter in pan, fry onions for 7-10 minutes. Add carrots, celery and garlic, cook for additional 5-10 minutes. Add meat and brown in pan. Add red wine, tomato puree and bring to boil. Add herbs, salt and pepper, bring to boil then reduce heat and allow to simmer for about 45 minutes.

Macheroni al Forno

2 lbs pasta, cooked until al dente 

Besciamella 

3 tbsp butter

3 tbsp all purpose unbleached wheat flour

2 cups milk

1 cup grated cheese (pecorino romano and/or parmigiano reggiano)

Salt and Pepper

Fresh ground nutmeg

Heat butter in saucepan over medium heat, add flour and whisk until smooth. Keep stirring over medium heat  for about 5 minutes. Add milk and whisk until thoroughly mixed. Reduce heat and stir often until sauce thickens. Add salt and pepper, freshly grated nutmeg to taste.

Put the cooked pasta in a baking dish, mix in besciamella, then ragu bolognese, top with more bolognese and grated cheese. Bake in oven at 350 for 30 minutes.