A brief glimpse into the daily happenings of a 6-year-old, his new baby brother and his family.

Tuesday, January 9, 2007

What's for Dinner?

When I started the blog, I mentioned to a couple of people that a couple times a month, I'd post recipes that we enjoy for dinner. So, here is the first installment of "What's for Dinner." If nothing else, it's proof that occasionally I do manage to put together a dinner that doesn't involve a telephone and pizza boxes.

Last night, we had one of my favorite dinners-- homemade spaghetti Bolognese (see recipe below), Caesar salad, and garlic bread. It's a really easy sauce to put together and everyone seems to like it. Instead of spaghetti, I use ziti because it's easier for Ben to eat.

Ben decided to get in the act and help me cook... here are few pictures of "Little Emeril" in action.

First, he put together a nice Caesar salad

Then, he got the garlic bread ready to go in the oven (notice the careful placement of bread)

The chef samples his creation (and he approved!)

Here's the recipe. It's from
Everyday Italian by Giada DeLaurentiis (who I love in spite of the fact that nobody THAT skinny actually eats the stuff she makes.)

Simple Bolognese
yield: about 1 quart
servings: 4 (over 1 lb. of pasta)

1/4 c. extra-virgin olive oil
1 medium onion, minced
2 garlic cloves, minced
1 celery stalk, minced
1 carrot, peeled and minced
1 pound ground beef chuck
1 (28 oz.) can crushed tomatoes
1/4 c. chopped fresh flat-leaf parsley
8 fresh basil leaves, chopped
1/2 tsp. salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
1/4 c. freshly grated Pecorino Romano cheese
**If you like a little heat, add some red pepper flakes with the tomatoes.

In a large skillet, heat the oil over a medium flame. When almost smoking, add the onion and garlic and saute until the onion is very tender, about 8 minutes. Add the celery and carrot and saute 5 mintes. Increase the heat to high, add the ground beef, and saute until the meat is no longer pink, breaking up any large lumps, about 10 minutes. Add the tomatoes, parsley, basil, and 1/2 tsp. each of salt and pepper, and cook over medium-low heat until the sauce thickens, about 30 minutes. Stir in the cheese, then season with more salt and pepper to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before serving.)


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