Last night, I had some friends over for fondue night.  We don’t fondue as often as we should because when we do, it’s a great time.  There’s no better way to stretch out a meal than to fondue.

I served a cheese fondue made using Cabot Seriously Sharp Cheddar from Vermont and Victory Headwaters.  Sharp cheese and beer – winning!  For dinner, I typically do a fondue pot with beefy, wine broth for shrimp, chicken and cheese cubes and a pot with hot oil for beef tenderloin.  The dinner fondues are served with three dipping sauces, this time: Sriracha and maple mayo, a Dijon mustard and tarragon mayo and a garlic mayo.  Just a fun concept and please ping me if you’d like fondue tips.

Today is football day at our home and we usually take it super easy on Sunday afternoons.  This means that I typically make dinner in the morning so we can just eat in front of the television later.  Today, I made my Grandma’s amazing meat sauce that we’ll eat with spaghetti.  I double the sauce recipe as it freezes beautifully.

Hope you’re having as great a weekend as I’m having!

Cheers,

Veronique

Ragu alla Bolognese

This comforting sauce is best served with rigatoni or gnocchi and would be delicious in a lasagna.

Ingredients:

• 1/4 cup olive oil
• 3 medium carrots, finely diced
• 1 medium onion, finely chopped
• 3 garlic cloves, finely minced
• 3/4 pound ground pork
• 3/4 pound ground veal
• 3/4 pound ground beef (20% fat)
• 2-28 ounce can Italian-style tomatoes, chopped
• 1-6 ounce can of tomato paste
• 1 cup red wine
• 1 cup chicken or veal broth
• 1 bay leaf
• 1/2 tsp each, dry oregano and basil
• 1 tsp salt
• 1/2 tsp black pepper

Directions:

1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 10 minutes, stirring frequently.
2. Increase medium-heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
3. Add tomatoes, tomato paste, wine, broth and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

6 Servings.

Notes:  It’s fine to replace veal with beef if you prefer.  You could use white wine instead of red wine.  This sauce freezes very well, so feel free to double up the recipe!

Bon Appetit recipe from the February 2010 issue: http://bit.ly/atNkKQ

INGREDIENTS

• 1 ounce dried porcini mushrooms
• 1 1/2 cups boiling water
• 3 tablespoons olive oil, divided
• 8 ounces sliced crimini (baby bella) mushrooms (I used a 10-ounce package)
• 2 garlic cloves, minced (I used 3 cloves)
• Coarse kosher salt
• 2 1/2 cups dry white wine, divided (I used a Pinot Grigio)
• 1 pound boneless country-style pork ribs, cut into 1/2-inch cubes
• 2 ounces 1/4-inch-thick slices coppa or prosciutto, chopped (I used center-cut bacon)
• 6 ounces fresh mild Italian sausages, casings removed (about 2 links)
• 1 medium onion, finely chopped
• 1 carrot, peeled, finely chopped
• 1 celery stalk, finely chopped
• 2 cups crushed tomatoes or crushed tomatoes with added puree (from one 28-ounce can; preferably San Marzano or Muir Glen)
• 1 cup (or more) low-salt chicken broth
• 2 bay leaves
• 1 tablespoon chopped fresh basil
• Potato Gnocchi (see recipe)
• 1 cup grated Parmesan cheese

PREPARATION

• Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
• Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
• Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
• Stir crimini mushroom mixture in skillet into ragu. Season with salt and pepper.
• Spoon off fat from surface of ragu; stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
• Divide gnocchi and ragu among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.

6 TO 8 SERVINGS

Notes:  Ragu can be made 1 day ahead. Cool slightly. Chill uncovered until cool. Cover; keep chilled. Rewarm before continuing. (Was even better the next day, if that’s possible).