Cooking Classics: Spaghetti With Classic Bolognese

Classic Spaghetti With Bolognese By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Southern Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Modern Recipes Party Menus Game Day Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Spaghetti With BologneseCooking Classics

The Technique 

Spaghetti With Classic Bolognese

 A collection of crowd-pleasing recipes that may be prepared whether entertaining or quality dinners are in order are the jewels of anyones recipe box. These hardworking classics step up to the plate time & time again. When pasta, rich tomato & cream based sauces & soups that are accompanied with homemade bread, you truly can’t go wrong if aiming to satisfy a wide variety of palates. From Zuppa Toscana, Pasta e Fagioli & Ribollita to Ciabatta & a winter panezanella salad, Italian classics have always been popular items to serve when it’s cold outside. Add in a few simple to bake Italian Pignoli Cookies or Chocolate-Pignoli Biscotti & you’ll be well armed for a month of hard working recipe solutions. Some of these timeless favorites may be prepared well in advance & require just a few last minute preparations such as boiling spaghetti noodles & freshly grating Parmesan cheese over the top to really make them delicious. The Classic Bolognese may be simply served or used to make lasagna. I’ll be sharing pointers on how to get family meals on the table that taste great this morning on WBRC Good Day Alabama so I do hope you’ll join me.  

Classic Spaghetti With Bolognese By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking Baking Tutorials Southern Entertaining RebeccaGordon ButtermilkLipstick Southern Hostess Modern Recipes Party Menus Game Day Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Spaghetti With Bolognese

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickSpaghetti With Classic Bolognese
makes 8 servings

1 lb 80% lean ground beef
1 lb ground pork 
2 1/2 tsp kosher salt, divided
1 Tbsp olive oil
1 medium sweet onion, diced
2 carrots, peeled & diced
2 celery ribs, diced
6 garlic cloves, pressed
1 cup red wine
1 {6-oz} can tomato paste
2 {28-ounce} cans whole, peeled tomatoes, slightly crushed
4 cups water
1/2 cup chopped fresh oregano
1/4 cup chopped fresh parsley
1 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
Basic Spaghetti
Parmesan cheese

Crumble the beef & the pork in a Dutch oven & sprinkle with 1 teaspoon salt. Cook the meat over Medium-High heat until no longer pink, about 8 minutes. Drain & set aside. Sauté the onions, the carrots & the celery in the same Dutch oven in hot oil over Medium heat until softened, about 8 minutes. Sprinkle with 1/2 teaspoon salt. Add the garlic & cook until the fragrant, about 20 seconds. Deglaze the pan with the wine & allow the steam to subside. Stir in the tomato paste, the tomatoes & the water. Bring to a boil; stir in the oregano, the parsley, the crushed red pepper flakes, the black pepper & the remaining 1 teaspoon salt. Simmer the sauce on Medium-Low 1 hour, stirring occasionally. Prepare the Basic Spaghetti as directed. Portion between pasta bowls & top with the meat sauce. Sprinkle servings with Parmesan cheese, if desired.

The Basics. Spaghetti Noodles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Spaghetti With Bolognese By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Family Meals Modern Southern Socials Game Day Entertaining Party Menus RebeccaGordon ButtermilkLipstick Southern Entertaining Southern Hostess TV Cooking Personality Pastry Chef Birmingham Alabama

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBasic Spaghetti
makes 8 servings

Always season pasta water with salt or the noodles will taste bland & do not add oil or sauces will not cling effectively. 

6 quarts water
1 tsp kosher salt
1 {16-oz} package spaghetti noodles

Fill a stock pot or Dutch oven with the water & stir in the salt. Bring the water to a rolling boil over High heat. Add the spaghetti noodles. Use a pair of tongs to completely submerge the pasta into the water as they soften. Cook, uncovered, stirring occasionally, 9 minutes for al dente noodles. Drain the pasta in a large colander. Use as directed. 

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE KITCHEN BUTTERMILK LIPSTICK

{helpful advice}

How To  Select & Use Garlic In Recipe Applications

It’s always best to choose loose garlic bulbs from bins rather than purchasing them in preportioned packaging. Look for firm bulbs that are heavy in the hand. The skin encasing the cloves should be dry but unbroken. Do not store it in the refrigerator but rather in a cool, dark spot in your kitchen.

The Basics. Classic Bolognese By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon ButtermilkLIpstick Southern Hostess Southern Entertaining TV Cooking Personality Pastry Chef Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

 Garlic should be prepared for use just before it is needed in recipes. Remove the number of cloves necessary for the specific dish. Use the back of a chef knife or the palm of your hand to smash each one on a wooden board. Once it breaks open, peel away the outer skin. The cloves may then be minced finely with a knife or placed in a garlic press & extracted. 

The Tune
“In The Mood” The Andrews Sisters

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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