Finally Something Italian: Spaghetti with Bolognese Sauce

I was on the phone with my Italian Aunt the other day and she commented that despite the title of this blog I had actually not posted a typical Italian recipe for far. So without further ado, here is my first Italian recipe. This one is actually pretty easy if not a little busy with the prep. You can make this ahead of time and have it simmer all day if you wish and it makes the house smell amazing.

Spaghetti with Bolognese Sauce

3 oz. (roughly 1 package) pancetta, chopped
1 tbsp. butter
1 onion, chopped
3 stalks celery, chopped small
4 carrots, chopped small
1 tbsp. minced garlic
1 lb. ground beef
1/2 c. white wine
2 (28oz.) cans crushed tomatoes (or 1 can crushed and 1 can diced like I did accidentally but it turned out better personally)
1 bay leaf
Salt and pepper to taste
Parsley (fresh or dried), to taste
1/2 c. half and half

I used my beloved Dutch oven for this recipe but any heavy bottomed pan or skillet with really high sides will due.

Begin by sauteing the pancetta until you've got what looks like bacon fat in the bottom of your pan. Add the butter, onion, celery, carrots and garlic. Saute the veggies until tender, right about 5 minutes.

Add the meat, salt and pepper and cook until brown. Add the wine and cook about 4 minutes or until some of the wine has been reduced. Add the tomatoes and bay leaf. Cover the pan and let the sauce simmer as long as possible or at least and hour and a half. The longer you let simmer, the more the flavors mix together. Just remember to check on the sauce and stir to prevent anything from burning and sticking to the bottom or to prevent anything from boiling over. Add a little water if the sauce seems too thick.

Just before serving, add the parsley and half and half. Stir and let simmer for a minute or two. Remember to remove the bay leaf before serving.

Serve over spaghetti with garlic bread and a green salad on the side.

Eat well my friends and enjoy the beautiful weather if you are in the Chicago area!

Pumpkin Snickerdoodles

I love fall. I love everything about it from the leaves turning and falling to wearing hoodies, watching football, eating soup and anything and everything that involves pumpkin. Starbucks finally brought back their pumpkin spice lattes. Just the smell alone is enough for me but they do taste amazing. These cookies are kinda like the lattes. They are sweet, tender, chewy and moist, even days after baking, and have an amazing pumpkin/spice taste. I baked these Saturday morning, by Saturday afternoon there were 3 cookies left. That alone should tell you how amazing these cookies are.

I got the recipe for these cookies from Pennies on a Platter. Check out her blog! She has a ton of good recipes and her son is the most adorable kid I've ever seen!

Pumpkin Snickerdoodles

Cookies:
1 c. butter, at room temp
1 c. granulated sugar
1/2 c. brown sugar (I used golden sugar technically)
3/4 c. pumpkin puree
1 egg
2 tsp. vanilla
3 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves*

Coating:
1/2 c. granulated sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg*

Beat together the butter and both kinds of sugar on medium speed until light and fluffy. Next add the pumpkin puree followed by the egg and vanilla.

In a separate bowl mix together the flour, baking power, salt, cinnamon, nutmeg and cloves. Slowly add the dry ingredients to the pumpkin mixture, mixing after each addition. Mix until full combined. Chill the dough for at least an hour (I actually let the dough chill over night).

After the dough has chilled, preheat the oven to 350. Line baking sheets with parchment paper. Mix the coating together in a small bowl. Scoop up dough balls about an inch in diameter. Roll in the cinnamon sugar mixture. Place on the cookie sheet about 2 inches apart. These cookies will not spread too much but they do puff up some. Dip the bottom of a flat drinking glass into water and then into the cinnamon sugar. Use the glass to slightly flatten the balls. Bake the cookies for 12-14 minutes (mine took the full 14). Let cool on the baking sheets for a few minutes before removing to cool fully.

Hope you enjoy these cookies and always eat well my friends!