warm water (100°F to 110°F).
Bring sauce to a simmer and cook 1 hour, stirring occasionally.Stir in butter and red wine vinegar.. Bring a large pot of salted water to a boil.
Add pasta and cook to almost al dente.Drain pasta and gently toss with sauce and little pasta cooking water, as needed, to loosen sauce.Simmer over moderate heat until combined.
Transfer pasta to bowls and garnish with parsley, oregano, a dollop of fresh ricotta (if using), and a drizzle of olive oil.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.Stir in spinach, dandelion greens, and pea shoots, and cook until barely wilted, 1 to 2 minutes.
Stir in lemon juice, and season to taste with salt and pepper.Transfer to a platter, and top with scallops and butter.
Discard thyme sprigs and whole garlic cloves before serving.. Jennifer Causey.1 1/2 ounces blended Scotch.
(Editor: Elegant Grills)