Drain, reserving 1/2 cup cooking liquid.
At Monteverde restaurant in Chicago, chef and owner Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese sauce using chopped cured meats in the base, along with ground beef, onion, tomatoes, chicken stock, oregano, and red wine.The cured meats are inherently salty and so full of flavor that it is unlikely that you will need to add salt to this sauce.
Browning the cured meats along with the ground beef allows the flavors to meld, and encourages the formation of a glaze on the bottom of the pan that will give the sauce even more flavor after it is deglazed with the red wine.. Best Pasta Recipes for All Seasons.This is a great use for.those leftover nubbins of charcuterie.
after a holiday party, dinner party, or any event.This recipe yields a good amount of sauce; reserve any extra for another use.. Save.This recipe from former F&W editor Kay Chun takes a short rib stew and transforms it into an inspired take on banh mi — and on leftovers.
Start by making the stew, which on its own is hearty, soothing, and packed with flavor.
(Chun likes to serve it with caramelized kimchi over steamed rice.).3/4 cup unsalted butter (6 ounces), at room temperature, plus more for greasing.
2 tablespoons Myers’s Original Dark Rum.RUM SIMPLE SYRUP:.
1 tablespoon Myers’s Original Dark Rum.2 tablespoons whole milk.
(Editor: Adjustable Monitors)