Saturday, October 28, 2017

Orecchiette Bolognese with Chestnuts

This recipe is from the famous Chef Daniel Boulud. There were 2 versions of the recipe; one is the Chef's way and one is the easy way. I took the easy way. I haven't made this in a long time so I thought I would resurrect the recipe to see if I still found it to be delicious. For this experiment, I invited my 2 meat loving friends and my son who happened to be home.

The ingredients called for 1-1/2 lbs. of thickly sliced smoked ham, 2lbs of ground beef chuck, celery, carrots, onion, garlic, sage, rosemary, parsley, chicken stock, at least 6 oz. of vacuum packed chestnuts, crushed red pepper and heavy cream towards the end of cooking. I simmered the sauce longer than what the recipe called for and added more red pepper. I made the sauce the day before I planned to serve the dinner and added the cream, chestnuts and parsley on the day of the dinner.

I served a green salad with olive oil and fig balsamic vinaigrette and French bread to go with the bolognese. Everyone loved it and if I may say myself, I did too. It was so good. The only thing I would change next time is the pasta. The orecchiette tended to stick together. I think spaghetti or linguine would be a better choice of pasta next time.

Dessert was a store bought S'mores Pie from Bristol Farms. Again, everyone loved it. Three days have passed since I had this dinner and so far, no one complained about getting sick so I guess the dinner was a success.


  1. Thanks for saying where you got the recipe! So many food blogs don't cite sources and claim that they authored the recipes that they copy, verbatim, from other sites. Can't wait to make this!