From “The Way We Eat”. NYTimes Magazine
Adapted from a recipe by Marco Canora, the chef at Hearth, Insieme and Terroir in Manhattan

This recipe takes at least 4 hours to cook !

INGREDIENTS

serves 8

6 tablespoons unsalted butter

6 tablespoons extra-virgin olive oil

1 ½ cups finely chopped onions

¾ cup finely chopped celery

¾ cup finely chopped carrots

Salt and freshly ground black pepper

1 clove garlic, minced

1 pound ground beef or veal

1/3 pound pancetta, finely chopped

1 1/3 cups tomato paste

1 ½ cups whole milk

2 cups red wine

2 2/3 cups whole canned tomatoes, drained of juices and torn

4 cups meat stock

Rotini or pappardelle, cooked al dente

Grated Parmesan.

1. Combine the butter and olive oil in a large, heavy saucepan set over medium heat. When hot, add the onions, celery and carrots, season with salt and pepper and cook, stirring frequently, until the vegetables start to brighten in color, about 20 minutes.

2. Add the garlic

3. Just before it starts to brown, add the beef and pancetta.

4. Season with salt and pepper.

5. Cook, stirring occasionally, until the meat is thoroughly browned, about 25 minutes.

6. Stir in the tomato paste and cook for 5 minutes.

7. Add the milk and cook at a lively simmer until the milk is absorbed, 10 to 15 minutes.

8. Add the wine and simmer until the pan is almost dry.

9. Stir in the tomatoes and the stock, scraping the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook for 3 hours, stirring occasionally. Skim the fat off the surface.

10. Toss with al dente rotini or pappardelle and serve with grated Parmesan.

Bon Appetite !

Beethoven wrote “for Elise” …I write “Salsa for Elis”

4 vine ripe tomatoes
1/2 purple onion
1/4 cup chopped cilantro
jalapeno peppers
salt and pepper to taste
1 lime

Rinse well and cut up the tomatoes into 1/4 inch squares or smaller.
Rinse well and cut up the onion into very thin slices and then cut it up into little pieces.
Rinse the cilantro to clean up all the dirt and drain; cut off the ends of the stem up to the first set of leaves from the bottom of the stems. Slice and cut into small pieces about six or seven stems of the cilantro with leaves.
Rinse well and cut up the jalapenho pepper into tiny pieces and do not discard the seeds.
Squeeze the lemon and put the juice aside.

Add the onions, cilantro jalapenho peppers and lime juice to the tomatoes. Season with salt and pepper to taste.

Serve with tortilla chips, or on your favorite dish.

Bon Apetit!