A Traditional Bolognese Sauce and Spaghetti Puttanesca
Two of our favorite food purveyors on Arthur Avenue in the Bronx, home of NYC’s “real” Little Italy, are sharing some of their favorite Italian recipes, a Traditional Bolognese Sauce and Spaghetti Puttanesca
A favorite recipe from Borgatti’s Ravioli & Egg Noodles.
A perfect dish for a chilly day. Serve this traditional Bolognese sauce over Borgatti’s egg or whole wheat noodles.
Directions: In a saucepan, heat the diced salt pork in the oil until the pork is light brown in color. Remove the salt pork from the pan and add the finely chopped garlic, brown to taste. Add the onion to the oil and cook until translucent. Add the carrot and celery and cook until they soften and begin to change color. Add the ground beef – stir and cook until it browns. Pour in the wine and increase the heat to get a boiling action while stirring while stirring. Pour in the light cream and bring to a boil for three minutes. Dilute the tomato paste in the broth and add to the saucepan. Add the peas, cover the saucepan and allow to simmer for 45 minutes. Add the butter, nutmeg, salt and pepper. Stir well and allow to cook at a simmer for 15 minutes. Serve over Borgatti’s Egg Noodles.
A wonderful pasta recipe from TEITEL BROTHERS.
- 1/4 cup Edda Olive Oil
- 4 Cloves *criushed garlic* not sliced (to enhance flavor)
- 1 small onion
- 1 pinch sea salt
- 2 – 28 oz. D.O.P. Francesco tomatoes (crushed by hand) 1 cup pitted Meditteranean
- Olives (only from Teitel Brothers) 2 tablespoons dried capers
- 6 anchovies in oil
- 6 Fresh Basil Leaves
- 2 tablespoons fresh parsley
- 1 pound spaghetti
Saute oil, garlic, onion, salt 2-3 minutes. Add tomatoes, olives, capers and anchovies. Cook approximately 20 minutes. Lower to simmer. Add basil and parsley and cook for 10 more minutes.
Cook pasta according to package. Drain pasta. Pour the spaghetti into sauce pan. Toss, mix and serve immediately. Add grated fresh parmigiano reggiano to taste