So I no longer spend my life at the table, but in the kitchen. My goal: to offer you a simple recipe every day, inspired by a movie or a series. A TV set for your evening, combining worldly and intellectual cuisine.
When you’re a food critic, closing restaurants makes your job obsolete. “Since you are not going to the restaurant anymore, sit in the kitchen”, So advised my editor. It’s good: we can’t find anything better than this to cook, to fight stress, to restore the people we love, and since we have to eat several times a day, we can try to give it some meaning. After-sales service, achievements, failures and good ideas are welcome to comment!
Why was Marco Pagot, pilot emeritus in the war, transformed into a pig? The question that burns lips throughout the film is never asked and will remain unanswered, because it ultimately doesn’t matter. We will, however, note that the expression “Porco Rosso” At that time the designated Italian Communists, Then, more generally, all opponents of fascist regimes, paradoxically, create Porco Rosso, Released in 1992, Hayao Miyazaki’s most historically significant film. The names Marco Pagot and Gina, his beautiful secret lover, are actually worn: they refer to the studio producers Marco and G. Pagot, with whom Miyazaki worked for the series. Sherlock Holmes And incidentally, Calimero’s son of the creator!
Since pasta sales have increased +196% in recent weeks, you still have a few packets. And you’ve already put pasta bolognese on this week’s menu, the filling of which is much more than just grilled mince steak with tomato sauce. Scoop: In Emilia-Romagna, we never eat spaghetti with Bolognese sauce, but tagliatelle. Al Ragu. Since this week the children have been reviewing similar triangles or the history of monotheistic religions, it’s your turn to do your homework and therefore fix your bolognese, one of the world’s most popular and misused recipes.
In the meantime, we should say Pasta al Ragu Bolognese, There are other reasons angry (Yes, the word is of French origin, and is pronounced the same) in Naples, Catania and everywhere in Italy. However, you don’t have to draw on your Italian grandmother’s original recipe: the Accademia Italiana della Cucina had the good idea to submit the “official” recipe of this legendary sauce in 1982 to the Chamber of Commerce of Bologna, on which I relied heavily to formulate this one for you.
He takes risks Surprising you because there is butter, pork – shame to go to the belly of Porco Rosso – and milk but no olive oil: in northern Italy, we cook rich! It is not difficult to achieve this, apart from finely chopping the vegetables soffitto, Which is the heart of Italian sauce. If you don’t have celery on hand, pull out the celery salt bottle after you’ve tossed your spices to make our curry recipe. The most important element here is time: 30 minutes of carefully browning the vegetables, 2 hours of simmering and slowly adding milk, which allows you to get a creamy sauce. As for pasta, as long as you choose long pasta, we’ll close our eyes. But it’s best with tagliatelle!
Preparation: 20 minutes
For 4 people
1 stalk celery
1 clove garlic
30 grams of butter
For the ragu sauce
300 g minced beef, fresh or frozen
100g pancetta (or other available pork sausage, such as bacon bits or a little raw ham)
Tomato coulis 20 cl
1 glass of white or red wine – also something to drink while it simmers!
1 glass of broth or water
½ glass of milk (whole or semi-skimmed)
Fine salt, ground pepper
For the pasta
400g long dry pasta: preferably tagliatelle, fettuccine or spaghetti, such as porco rosso
1 handful of coarse gray salt
→ Prepare Safrito. Peel the vegetables. Cut them into small dices. Melt the butter in a saucepan or skillet over low heat. Add the vegetables, browning for a few moments without burning the butter. Cut the pork into very small pieces (pancetta, belly, a bit of raw ham, etc.). Add them to the sofrito and cook gently on low heat for 30 minutes.
→ Add sliced meat. In the absence of beef, use veal, pork or a mixture of meats. bring him back Deglaze with wine, scraping up cooking juices.
→ Add coulis, broth or water, salt and pepper. Bring to a boil, cover and simmer for at least 30 minutes.
→ Mix, then add little milk. Cover and continue to cook for 1 hour 30 minutes, adding the milk a little at a time and stirring a few times.
→ Cook pasta in salted boiling water.
→ Drain them reserving some cooking water.
→ Pour the pasta over the sauce, mix, adding a hint of cooking water if needed (it’s unlikely to be too dry, but good…). Taste while singing Cherry season.