JBug's Kitchen Antics: Bolognese with Panko Crusted Eggplant and Zucchini

05/03/2011

Bolognese with Panko Crusted Eggplant and Zucchini

Bolognese is absolutely the best way to use up any kind of ground meat you've hiding in your freezer. This particular recipe is one we've shared with you before, adapted from Nick Stellino's book Mediterranean Flavors.

This time instead of using beef, I used some ground lamb as well as roughly ground pork and the combination was quite delicious. Of course I also managed to sneak in some of our home smoked bacon which really upped the flavor quotient by a ton and a half.

The big bonus is that a hearty meat sauce doesn't have to go on top of pasta. For something different we could have had ours on crusty buns with bunches of cheese, or on a nice creamy polenta but instead I chose to serve it with some eggplant and zucchini, lightly floured, dipped in an egg wash then breaded in panko and fried quickly. Along with a glass of vin d'ordinaire, why last night's dinner was almost gourmet! By the way, if you're watching your carbs, simply grill the veggies instead and save yourself some calories.

Sorry for the short and sweet post today, but I've got to fly. I had an oogie taken off my arm 8 days ago that turned out to be nothing thankfully, but the stitches come out this morning and I don't want to be late. Hope you all have a fabulous second day of May!

Bolognese Meat Sauce Adapted from Nick Stellino’s Mediterranean Flavors

1/4 cup olive oil

1/4 teaspoon red pepper flakes (or more to taste)

1/2 cup finely chopped celery

1/2 cup finely chopped carrots

1/2 cup finely chopped onion

4 cloves garlic, sliced

1 large bay leaf

1/2 teaspoon ground sage

2 teaspoons dried basil

3 slices bacon, diced or 1 oz. diced prosciutto

1 pound ground meat - I used lamb and pork

1/3 cup red wine

8 oz. can tomato sauce

2 Tablespoons tomato paste

2 cups chicken stock or beef stock

salt & pepper to taste

Heat olive oil until sizzling – add red pepper flakes, celery, carrots, onion, garlic, bay leaf, sage and basil and cook for 2 minutes, stirring constantly. Reduce heat to medium low and cook additional 10 minutes. Increase heat to high, add bacon (prosciutto) and beef and cook stirring constantly for 2 minutes. Add wine and cook until almost evaporated – about 5 minutes. Add tomato sauce, paste & stock. Bring to a boil, reduce heat and simmer covered for 30 minutes. Remove cover and simmer until sauce is thick – additional 15 minutes. Add cream and taste for seasoning. Download Bolognese-meat-sauce

May 3, 2011 7:08:15 AM | Italian, Lamb, Lower in Carbs , Pork, Sauces, Vegetables