Monday, March 8, 2010
Gluten Free Bolognese in 31 minutes...
Its 53-degrees outside right now in Phx, AZ and windy and overcast-been this way for days! More than just a little unusual for this time of year in AZ. And I opened up one of my foodie mags this last weekend and saw a Bolognese staring back at me. It looked thick, and rich and tomatoey. The noodles look firm yet soft and the meaty sauce just said comfort. Bolognese is a notorious all-day, long cook-time dish. But I decided I wanted it tonight, on a Monday, a work night and my chore list is a mile long! The insanity. So I created this 31-minute version. I started at 6:08 pm, and was at the table at 6:39 pm. No kidding.
31 minutes? You cannot order pizza in that time. Nor can you get in the car, go through a drive through, and come back in that time. But you can do this. Just add these ingredients to your shopping list for this week and its within reach.
Here it goes.
1 lb ground meat (use any kind; beef, chicken, turkey, or italian sausage)
1.5 oz jar of anchovies (These are not the stinky little fish you think. Trust me on this ingredient. They dissolve away and add great depth of flavor.)
1 can tomato paste
2 tsp kosher salt
1 tsp pepper
One 14.5-oz can of diced tomatoes (no salt or flavor added)
Fill one empty tomato can's worth of white wine (or use water or chicken stock)
One 28-oz can of tomato puree (no salt added)
1 tbs dried minced garlic, or 3 garlic cloves fresh minced
2 tbs dried Italian herbs
At the end ½ cup fresh herbs
In a deep stock pot, brown the ground meat in a little olive oil. Add the anchovies and the tomato paste. When the meat is almost cooked through, add the liquid (wine or other), the tomato puree, garlic, dried herbs, salt and pepper. Cover and lower to a simmer on medium heat or med-low heat.
Now cook your pasta! My GF pasta is a 17minute cook time. By the time its done, so is your Bolognese. Chop your fresh herbs and stir them in to the sauce at the end. Ladle over the noodles.