About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Cappellacci – Ravioli Filled with Sweet Potatoes | Main | Baked Green Lasagne with Meat Sauce, Bolognese Style »

Baked Rigatoni With Bolognese Meat Sauce

16essentials1.jpg

Although not complicated, making good Bolognese is time comsuming. Pour your morning cup of coffee and start prepping your ingredients. That way you will have a wonderful sauce in time for the evening meal. Bolognese freezes well, so on "ragù day" I always make enough for at least three or four meals.

Every time I make a new batch, I experience a deep feeling of contentment and wellbeing. It's a sense of accomplishment that I imagine our foremothers felt at the end of summer as they finished successfully "putting-by" a bumper crop against the harsh winter ahead.

I never take my sauce from frozen to hot by microwaving it. I always thaw it completely, either on the counter or in the refrigerator, before simmering in a saucepan for use. To me it seems a sacrilege to take a ragù you've so lovingly created and then subject it to the profanity of a microwave.

16essentials3.jpg

Since Irene reported on the sauce itself last week, I'll move on to my use of the sauce in Marcella's recipe for Baked Rigatoni. I pre-heated the oven to 400º and buttered an oven-to-table casserole dish.

While the oven was heating, and the water was coming to a boil for the noodles, I reheated the Bolognese and made a medium--thick béchamel. The noodles were cooked until they were not quite al dente to accomodate the additional softening they would experience in the oven.

16essentials2.jpg

Drained noodles were immediately tossed with the two sauces and a heaping palmful of freshly grated parmigiano-reggiano. It was all dumped into the buttered baking dish; smoothed out a bit and baked until a little bit of crust formed on the top and the edges of some of the exposed noodles browned a bit.

Last week, I had a meeting with the Bryan Siddle, Director of Operations for Crown Valley Winery. We were discussing the Aug. 21st appearance at Crown Valley by Todd Kliman, the author of The Wild Vine, a book about the Norton grape. At the end of our meeting, Bryan generously gifted me with two bottles of Crown Valley's 2004 Museum Collection Norton. It was a fitting compliment to Marcella's ragù. You will notice that I'm using stems instead of my usual country Italian everyday tumblers. That's because Bryan also presented me with two of the brand new Reidel Norton Wine Glass, and of course we had to try them out!

16essentials4.jpg

Comments (7)

Great post Deborah. Love the first photo-it has me drooling.

Deborah responds: Thanks, Cindy.

This looks wonderful! I wonder why I have never tried it? Thanks for bringing it to my attention Deborah.

Deborah responds: Susie, I am surprised you've never prepared this dish, too.

Marcella Hazan:

Thank you Deborah for bringing my rigatoni with ragù to the attention of your followers. I doubt that there is a single pasta dish that Victor loves more. I am puzzled that you say ragù is an all-day affair. Granted the prepping takes time, and the first cooking steps take a little while, but once it starts simmering it is on its own puffing away like a little steam engine. It never ever takes me more than a morning, unless I wake up at 10, and the other important thing is that while it is going I can work on other dishes or do some correspondence or tussle with La Settimana Enigmistica, my Italian crossword magazine.

Ragù is one of the few things I freeze, in two-portion packets because we are two, and like you I thaw it gently.

PS: My ragù doesn't have so much tomato showing.

Deborah responds: Marcella, when I cook the ragu, I like to let it simmer for about five hours. Maybe that is longer than necessary, technically, but I just love the smell of it simmering away. And yes, I also occupy myself with other things while it simmers.

Hmm, I wonder why the tomato is more visable in my sauce? I use it in the same proportions as the recipe.

Marcella Hazan:

That Riedel designed a glass for Norton is a tribute to the significance of the wine. The photo doesn't show the full profile, but the glass seems to resemble Riedel's Sangiovese design. The only time we ever use a stemless glass is when there are too many people around and they are not sufficiently interested in what Victor is pouring. Even then we use a Riedel glass, its "O" line, which we think of as picnic style. It has a very good bowl, though, which tumblers cannot have. On the other hand if you keep on drinking those lemony whites, there is no reason to improve on tumblers.

Deborah responds: "lemony whites". Thanks, Victor & Marcella for my morning laugh!
So, does this mean that when we come to Florida in January, you don't want me to bring you some of my homemade limoncello?

I will chime in and answer... if we are going in January. I'll bring my limoncello too~ we can have a taste off!

Beautiful recipe, one I will have to try.
Sandi

Marcella Hazan:

We would never turn down limoncello, unless you expect us to drink it with the risotto.

Deborah, pages 2 & 3 of the Pomodori schedule you sent are blank. Can you fix?

This looks wonderful, Deborah!

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on July 13, 2010 6:35 AM.

The previous post in this blog was Cappellacci – Ravioli Filled with Sweet Potatoes .

The next post in this blog is Baked Green Lasagne with Meat Sauce, Bolognese Style.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel