Ziti and Meatballs, Bolognese Primavera

There is no comfort food that can top spaghetti and meatballs. OK, maybe ziti and meatballs. Other comfort foods (and there are many) may match this dish, but none will surpass (in my humble opinion). This takes about an hour to prepare, but a lot of it is simmering on the stovetop. This is definitely a weeknight dinner winner.

Great comfort food for ringing in the new year! Happy 2025!

2 Tbsp butter plus 2 Tbsp olive oil

2 stalks celery, finely chopped

1 carrot feathered with a peeler

1 shallot, finely minced

2 cloves garlic, minced

1 Tbsp fresh rosemary, minced

2 tsp fresh Thyme leaves, minced

1/2 6-oz can tomato paste

1 28-oz can whole tomatoes

1/2 cup white wine

2 Tbsp Balsamic vinegar

dash crushed red pepper flakes, to taste

1/2 lb ziti (or other favorite pasta shape)

8-10 cooked meatballs [I used frozen Meatballs Florentine, thawed]

grated parmesan for garnish

Prepare the sauce. Melt the butter in the oil in a medium pot. Add the celery, carrot and shallot and cook for about 8-10 minutes, until the veggies have softened and are just becoming a bit golden.

Add the garlic and herbs and cook another 2-3 minutes.

Add the tomato paste to the veggies and cook 3-4 minutes, until a bit darkened. Meanwhile cut up the tomatoes in the can with a pair of scissors.

Add the tomatoes, wine and vinegar the pot. Add red pepper flakes to taste. Bring to a gentle boil, stirring, and set down to a very low simmer. Cook uncovered on the lowest simmer possible for at least 30 minutes or an hour if you have it. About 20 minutes before you are ready to eat, add the meatballs to the sauce and simmer. As the mixture cooks, adjust seasoning with salt and pepper to taste.

Meanwhile set a medium pot of well-salted water to a boil for the ziti. Stir the pasta into the boiling water about 8 minutes before you are ready to serve. Cook pasta until just al-dente and reserve about a cup of cooking water. Drain pasta and fold gently in with the sauce and meatballs. Adjust thickness of sauce with pasta water if necessary, to arrive at a nice glossy sauce.

Plate the pasta and garnish with parmesan cheese.

Serves 2-3.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Vinaigrette Erique 2.0

From the archives: Making a really, really good vinaigrette has been a craft in my family, and in my in-law family for generations. My late uncle, Jeannot, and Father-in-law, Bernard, (both best of friends) were each geniuses at the vinaigrette. And they both taught me. I have to say my siblings along with my sisters and brothers in-law do really now carry on the tradition as I strive to as well. In our family cookbook "Cuisine Encore" I published my go-to vinaigrette - a basic version taught to me by my French mother, Monique. It's great, yet I have been looking for something slightly more modern and upbeat. So I merged Asian rice vinegar into the mix along with fresh (not powdered) garlic with the Dijon mustard, and toned down the salt. Make it your own. I now have what I think is an even better basic vinaigrette, today. Talk to you tomorrow! 1/4 cup cider vinegar 1/4 cup seasoned rice vinegar 1 generous tsp Dijon mustard 1/2 tsp salt 1/2 cup ca...

Rosemary Chimichurri

I am making this fresh aromatic condiment more and more often. It can be used as a topping for grilled meats, fish, and for many other flavoring opportunities. I now keep some in the refrigerator almost at all times. 4 Tbsp fresh rosemary leaves large palmful fresh cilantro, leaves and stems 3 cloves garlic 1/2 tsp crushed red pepper flakes juice of 1/2 lime (or lemon), and the zest if you like 1/4 tsp salt fresh ground black pepper to taste 1/4 cup olive oil Pulse the rosemary, cilantro and garlic in a small food processor (You could also use a mortar and pestle.) Tip into a small bowl and stir in the remaining ingredients. Cook’s Note: If you haven’t noticed, I love chimichurri sauce. It’s zesty, and full of aromatics. It goes on so many dishes and is a great ingredient for so many things. Make some and keep it in the fridge for inspiration. I use fresh rosemary and cilantro as my green herbs, but you could use oregano and parsley, which is also popular. Many peo...

Cuisine Eric

Search This Blog