Ragù alla Bolognese
Via Saveur

MAKES 4 CUPS

• 1 28-oz. can whole peeled tomatoes (with juice)
• 1⁄4 cup extra-virgin olive oil
• 2 tbsp. unsalted butter
• 1 rib celery, finely chopped
• 1⁄2 medium yellow onion, finely chopped
• 1⁄2 medium carrot, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 1⁄4 b. ground beef chuck
• 1⁄2 lb. ground pork shoulder
• 1 4-oz. piece pancetta, finely chopped (subbed prosciutto for fun)
• 1⁄2 cup dry red wine
• 2 tbsp. Homemade Tomato Paste (canned… sorry)
• Homemade Tagliatelle (I used 1lb of packaged linguine)

1. Put the tomatoes and their juice into a blender; purée until smooth and set aside.
2. Heat the oil and butter in a large heavy-bottomed pot over medium heat. Add the celery, onions, and carrots, season with salt and pepper, and cook, stirring frequently, until soft and lightly browned, about 15 minutes. Reduce heat to low and cook, stirring occasionally, until very soft and caramelized, about 15 minutes more.
3. Add the beef and pork and cook, stirring and breaking up meat with a wooden spoon, until the meat begins to brown, about 10 minutes. Add the pancetta and continue cooking, stirring occasionally, until its fat has rendered, about 10 minutes more. Increase the heat to medium, add the wine, and simmer, stirring constantly, until evaporated, about 5 minutes. Add tomato paste and cook, stirring frequently, for 2 minutes. Add reserved tomato purée, reduce heat to low, and simmer, stirring occasionally, until sauce is very thick, about 3 hours.
4. Season ragù with salt and pepper. Toss with fresh tagliatelle or the pasta of your choice, or use in lasagne. Serve with grated parmigiano-reggiano.

Ricotta Crostinis with Roasted Cherry Tomatoes
Via Saveur

• Handful of cherry tomatoes
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 1/2 loaf of ciabatta or another peasant-style bread
• 1 garlic clove, peeled
• 3/4 cups ricotta cheese,  room temperature
• Parmesan cheese
  

1. Toss tomatoes in a small skillet, drizzle with olive oil, season with salt and pepper to taste, set 5″ under broiler element, and leave until the tomatoes have burst and started to release their juices, about 8 minutes. Set aside.
2. Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high heat. Cut bread into 1/2″-thick crosswise slices. Drizzle the bread with olive oil. Grill bread slices until both sides have grill marks and slightly charred crusts, 4–5 minutes. (you can just pan fry these if you are lazy like I am)
3. While hot, rub bread with garlic, if you like. Slather 1 tbsp. of the ricotta on top of each toasted slice.
4. Spoon oozing cherry tomatoes onto ricotta. Garnish with thin shavings of parmesan cheese and more black pepper.

Goat Cheese Crostinis with Caramelized Apples
Recreated from a dish we had at Txori

• 1 Granny Smith Apple, cored and peeled, cut into slices
• 2 tbs sugar
• 2 tbs butter
• 1/2 loaf of ciabatta or another peasant-style bread
• 1 garlic clove, peeled
• 1/2 cups creamy goat cheese (sliced to fit bread)

1. In a small skillet, melt butter over medium heat. Brown apple slices in butter. Sprinkle sugar and cook until they are a deeper brown and sugar caramelizes with sugar.
2. Prepare a medium-hot charcoal fire in a grill or set gas grill to medium-high heat. Cut bread into 1/2″-thick crosswise slices. Drizzle the bread with olive oil. Grill bread slices until both sides have grill marks and slightly charred crusts, 4–5 minutes. (you can just pan fry these if you are lazy like I am)
3. While hot, rub bread with garlic, if you like. Place goat cheese on top of each toasted slice.
4. Spoon apples and sauce onto ricotta. Enjoy.