Conchiglioni (Shells) Bolognese
Added by TheBeast2 | Wed 28 Jan 2009 @ 12:03
200ml white wine
5 lamb escalopes
30ml groundnut oil
1 medium white onion
5 chantenay carrots
1 red bell pepper
4 garlic cloves
10ml vegetable oil
1 white onion
50g unsalted butter
10 piccolo tomatoes
10 large, salad tomatoes
50ml extra virgin olive oil
1/2-3/4 bottle red wine
2 star anise
5 basil leaves
3 basil leaves per person
Season at each stage. That way, the lamb gets seasoned, the base gets seasoned, the sauce gets seasoned, and you can get a better control of the seasoning than if you merely check at the end.
Heat some groundnut oil in a large pan
Cut the escalopes as small as you can get them, no larger than 1 cubic millimetre (I didn't have any mince, so I made my own. Yes, it took a while.)
Brown the lamb 'mince' in the pan. Add the white wine, boil for a minute, then simmer gently for 10 minutes.
A proper soffrito has celery, and garlic. But, I didn't have any celery, and I wanted to roast the garlic (or, if I'm honest, I forgot the garlic, then remembered it and decided to roast it anyway).
Top and tail the carrots, deseed the pepper and peel and halve the onion.
Place them all in a blender and blend until a very fine dice, or course paste, is achieved.
Remove the roots and peels from the garlic
Place in an ovenproof dish in the oil
Place in the oven at 200C for 30 minutes, or until the garlic is softened and starting to brown.
Peel the onion, halve it and remove the root
Slice with the grain, as finely as possible
Place in a saucepan with the butter
Cook on a very low heat until the onion has caramelised (about 2-3 hours)
Place the tomatoes in the blender and blitz at full power to get a smooth, liquidy sauce
Place in a wide pan with the oil
Put the pan on full heat and reduce by 2/3rds.
Place the lamb, red wine, star anise, and soffrito in a pressure cooker.
Bring to full pressure and then let cool.
When the pressure has dropped, add the tomato sauce, bring back up to pressure, then simmer very gently for an hour.
Let cool again, until the pressure has dropped, then add the basil, onion and garlic.
Add up to half a pint of water to keep the sauce moist. Bring back up to pressure, simmer for an hour.
Cook the pasta to your liking (I suggest heavily salted water with olive oil added, bring to the boil, add the pasta, bring it above the surface of the water a few times to coat the pasta with the oil, then simmer until ad dente)
Drain the pasta
Spoon the pasta on serving plates
Top with a generous ladle of sauce
Shred the basil and scatter onto the centre of the sauce.
Season to taste.