COVID Cooking: Easy Rosemary Bolognese with Whole Wheat Pasta and Lots of Parm

Note: During this time, I am trying to post more regularly in the hopes that in my small way, I can help people cope with a crisis.  As I usually do – through food.  I am trying to fulfill the requests for pantry-focused meals that are wholesome to the mind and the body.  Wishing everyone all the very best from NYC!

Moving into week three of staying at home, and it has me daydreaming, planning of all the vacations I am going to take, all the restaurants I am going to sit in, all the sunny skies I will bask under.  Can you imagine – travel?!  I was remembering a trip to Lake Cuomo with Mr. English, where the dramatic steep slopes of the mountains around the lake feel somewhat like the walls closing in on my small NYC apartment, although with much more grandeur and greenery.  When we were there, we went to this local Italian place (we were told Clooney is a regular, though I swear that’s not why we went) night after night.  They had this pulled lamb ragu over handcrafted whole grain wide wheat noodles.  Because I personally love using whole wheat pasta (you don’t have to!), I was vindicated seeing it used for flavor and texture, rather than just wholegrain health, but real Italians.

I personally am finding meat hard to get at the moment, so use what you have.  I used beef here (thank you, Fresh Direct!).  You could use ground lamb, a pork/beef blend, even turkey.  The sauce, with its rosemary backdrop, is thick and rather dry, so it is a strong partner to the nutty wholegrain pasta.  Shave Parm over the top and dream of other times and places.

I was reminded, as I have always loved Greek mythology, of the myth of Pandora.  When she opened Pandora’s box, the myth goes, she unleashed pestilence, but also hope.  I feel if we can still dream of other times and places, then hope is strong.  Stay well, and eat well.  With love from NYC.

Easy Rosemary Bolognese with Whole Wheat Pasta and Lots of Parm

serves 4 (or, 2 with leftovers!)

INGREDIENTS

1 tablespoon olive oil

1 medium yellow onion, finely diced

1 medium carrot, finely diced (and peeled if you like)

2 cloves of garlic, peeled and slide

The leaves from ½ sprig rosemary, chopped

1 pound ground beef

1 tablespoon tomato paste

1 14.5-ounce diced or crushed tomatoes

1 box of whole wheat pasta (I used fusilli)

Parmesan, on top

METHOD

Bring a large pot of water to a boil.

In a wide Dutch oven or other heavy-bottomed pan, heat the olive oil over medium heat.  Add the onion and carrot and season with salt and pepper.  Sweat five minutes until translucent, and add the garlic and chopped herbs.  Sauté another minute.  Stir in the meat, season with salt and pepper, and sauté until the meat is cooked through and crumbly.  Add in the tomato paste and sauté for 1 minute.  Add the tomatoes, stir in, cover, and simmer over medium-low for 30 minutes, stirring every now and again.

Cook the pasta according to package directions.  Reserve 1 cup of pasta cooking water before draining.  Add the pasta back to its pot and add 2/3 of the Bolognese.  Toss through and wet with some of the reserved pasta water.  Top with the remaining Bolognese and shavings of Parmesan cheese.

The original pasta from Italy – amazing.