you guys, i have a real problem.
it’s gotten so bad that i actually can’t stand myself. i notice it happening allllll the time. what is wrong with me? why can’t i stop?
ahhhhh i just did it again. is this what insanity feels like? should i see someone?
i just <———— can’t stop doing ittttttt.
i say “just” like ricky gervais offended people during the golden globes. i read this article today and realized that i am the worst. please yell at me if i write it here. i’ve deleted it from this post three times already.
anyway, while everyone else is enjoying sober january and is all jane fonda about their getting in shape resolution, i’ll be over here slurping on this sauce with a side of carbs. i was thinking a lot about julia child this weekend, how i want to finish reading the rest of her book. i know, she cooks french food – but the idea is, i want to make some traditional meals. coq au vin, pasta from scratch, a really amazing rosemary bread. just staples, that sort of thing.
i never make pasta. it’s not that i don’t love it, i do but it does feel heavy to me. it feels like an indulgence – even if it isn’t nutritionally speaking. i didn’t grow up with a lot of pasta – my mom had one broccoli dish she would make with pasta. it was good, and pretty much the lightest pasta dish there is.
plus, i had a russian ballet teacher who made carbs out to be the devil. i can still hear her so distinctly, “no pasta, no muffins, no macaroni, no bread – we need chicken legs!” c’est la vie.
i do make pasta during race season and since i just signed up for two of them, this is just good preparation. right? drowning myself in rigatoni is my stomach’s equivalent to the treadmill, just getting it ready.
i’m still learning about italian food, so i probably looked at at least 15 different bolognese recipes. i tried a couple different variations and this one, i think is the crowned jewel.
comment and tell me your favorite “staple” recipes – be them family recipes, or ones you made up yourself!
- 1/4 cup extra-virgin olive oil
- 1/2 medium onion, coarsely chopped
- 2 garlic cloves, peeled and coarsely chopped
- 1 celery stalk, chopped
- 1 carrot, peeled and chopped
- 1 pound ground pork
- 1/2 tablespoon tomato paste
- 1/3 cup red wine
- 1 (28-ounce) can crushed tomatoes
- 6 fresh basil leaves, chopped
- Salt and freshly ground black pepper
- you can add cheese as you wish
- in a skillet over medium heat, add evoo, onion, garlic cloves, celery and carrot. cook for a few minutes until it begins to soften.
- add the pork, breaking it up as it cooks with a wooden spoon. cook until cooked through, about 8 to 10 minutes.
- add the tomato paste to thicken the sauce. then add in the wine, making sure to scrap up any of the brown goodness from the pan.let the liquid evaporate, it’ll take 5 to 8 minutes. then add tomatoes and season with salt and pepper. add basil leaves. let it simmer for a little bit if you can, it will just make it more flavorful.
- i made mine with rigatoni, i wanted some big fat noodles up in there.