{"id":1064,"date":"2006-09-10T13:44:10","date_gmt":"2006-09-10T12:44:10","guid":{"rendered":"http:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/"},"modified":"2006-09-10T13:44:10","modified_gmt":"2006-09-10T12:44:10","slug":"holy-pasta-week-robin","status":"publish","type":"post","link":"https:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/","title":{"rendered":"Holy Pasta Week, Robin!"},"content":{"rendered":"<p><center><\/p>\n<p><a href=\"http:\/\/en.wikipedia.org\/wiki\/Flying_Spaghetti_Monster\"><img decoding=\"async\" height=\"150\" alt=\"September 15-19 is 'Holy Pasta Week -- plan your menus now!\" src=\"http:\/\/www.dianeduane.com\/images\/FSMLogo.jpg\" width=\"200\" border=\"0\" \/><\/a><\/p>\n<p><\/center><\/p>\n<p>Yes, it&#8217;s almost that time of year again, and even the <a href=\"http:\/\/www.youngwizards.com\/ErrantryWiki\/index.php\/Powers_That_Be\">Powers that Be <\/a>are getting out the pasta drainers for the yearly celebration of <a href=\"http:\/\/en.wikipedia.org\/wiki\/Flying_Spaghetti_Monster\">Their valued colleague&#8217;s <\/a>contributions to the noodlier side of human experience. (<em>And<\/em> at dinner on the 19th, they all get to <a href=\"http:\/\/www.talklikeapirate.com\/\">Talk Like A Pirate <\/a>as well! It doesn&#8217;t get any better than that. Truly it is said that the&nbsp;music&nbsp;of Heaven is laughter. Especially when the <a href=\"http:\/\/www.youngwizards.com\/ErrantryWiki\/index.php\/Michael_Power\">Michael Power <\/a>starts stumping around all over the place shouting &#8220;Arr!&#8221; and pretending to have a peg leg.) <\/p>\n<p>In honor of the week, I&#8217;ll be making a big batch of a fairly standard Bolognese sauce&nbsp;(this recipe quadruples nicely, so <a href=\"http:\/\/petermorwood.livejournal.com\/\">Peter<\/a> can use it on other pasta when I do the penne with clam sauce later in the week. P&#8217;s&nbsp;not really a shellfish person). <\/p>\n<p><center><\/p>\n<h4><em>Sugo alla Bolognese:<\/em><\/h4>\n<p><\/center><\/p>\n<ul>\n<li>6 to 8 ounces (150-200 g) ground beef &#8211;&nbsp;not too&nbsp;too lean, or the sugo will come out dry <\/li>\n<li>2 ounces (50 g) pancetta, minced (or add more beef if you can&#8217;t get pancetta. Or else some very thinly sliced bacon.)<\/li>\n<li>1 1\/2 tablespoons olive oil <\/li>\n<li>1\/4&nbsp;medium-sized onion, minced <\/li>\n<li>1\/2 carrot, minced <\/li>\n<li>A six-inch stalk of celery, minced <\/li>\n<li>1\/2 cup dry red wine <\/li>\n<li>3\/4 cup crushed tomatoes or 2 tablespoons tomato paste dissolved in 1\/2 cup water <\/li>\n<li>Beef broth (If you don&#8217;t have any, dissolve half a bouillon cube in a cup of boiling water) <\/li>\n<li>A pinch of salt <\/li>\n<li>A pound (500 g) of pasta. <\/li>\n<li>Grated Parmigiano. <\/li>\n<\/ul>\n<p>If you&#8217;re using the pancetta or bacon, mince it and the vegetables, and saut\u00e9 them in a casserole or Dutch oven with the oil. When the onion is golden, add the ground meat and continue cooking till it&#8217;s browned. Stir in the wine and let the sauce simmer till the wine has pretty much evaporated, then add the tomatoes, a ladle of broth, and check the seasoning. Continue simmering over a very low flame for about two hours, stirring occasionally, and adding more broth if the sugo looks like it&#8217;s drying out. This works better if you start it in the morning, though, and give it six hours. (Putting it in a slow oven in a pot with a very heavy or tight-fitting lid works fine.) Top the sauce up with boiling water or broth as necessary, but don&#8217;t overdo it. It should be quite thick when it&#8217;s done.<\/p>\n<p>This serves about four as a topping for main course pasta. For best effect, see if you can lay your hands on one of the bronze-drawn (<em>bronzato<\/em>)&nbsp;pastas that are rougher-surfaced and hold the sauce better: like <a href=\"http:\/\/www.san-remo.com.au\/organicpasta.asp\">these<\/a>, or <a href=\"http:\/\/www.pasta-ambra.it\/english\/pasta.asp\">these.<\/a> (Or <a href=\"http:\/\/www.sarasotaoliveoil.com\/products.php?cid=12&amp;SarasotaOliveOilCompany=dc5530643a22bd1787844c7ad6414bff\">these<\/a> from a company in Florida.)&nbsp; &#8230;I don&#8217;t think it&#8217;s a&nbsp;big deal whether the pasta is organic or not, though of course it&#8217;s nice if you feel like affording it. For me, the important thing is the bronze: it really does make a difference. &#8230;A salad on the side is nice. Everybody but me, probably, will want a lot of Parmigiano on&nbsp;the pasta&nbsp;(I would expire in an unladylike manner if I ate Parmesan, so the rest of you can pig out on it as you please).<\/p>\n<p>For the wine, maybe a Chianti with some edge to it. Nothing too fancy:&nbsp; something like&nbsp;<a href=\"http:\/\/www.weinhausdoerflinger.de\/shop\/details.php?produkt=508\">this one<\/a> might do. (Peter is sticking&nbsp;to whites for the moment, as he&#8217;s had a recurrence of the&nbsp;male-red-wine-headache thing of late.)<\/p>\n<p>&#8230;And at least once during the week, the chocolate&nbsp;(dessert-)lasagna recipe as a diversion (because the FSM isn&#8217;t just about <em>long<\/em> noodles.)<\/p>\n<p>So, as they say in Switzerland:&nbsp; <em>&#8220;En g\u00fcte!&#8221;<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yes, it&#8217;s almost that time of year again, and even the Powers that Be are getting out the pasta drainers for the yearly celebration of Their valued colleague&#8217;s contributions to&hellip;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","activitypub_content_warning":"","activitypub_content_visibility":"","activitypub_max_image_attachments":4,"activitypub_interaction_policy_quote":"","activitypub_status":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1064","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Holy Pasta Week, Robin! - Out of Ambit<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Holy Pasta Week, Robin! - Out of Ambit\" \/>\n<meta property=\"og:description\" content=\"Yes, it&#8217;s almost that time of year again, and even the Powers that Be are getting out the pasta drainers for the yearly celebration of Their valued colleague&#8217;s contributions to&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/\" \/>\n<meta property=\"og:site_name\" content=\"Out of Ambit\" \/>\n<meta property=\"article:published_time\" content=\"2006-09-10T12:44:10+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.dianeduane.com\/images\/FSMLogo.jpg\" \/>\n<meta name=\"author\" content=\"Diane Duane\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@dduane\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":[\"Article\",\"BlogPosting\"],\"@id\":\"https:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/\"},\"author\":{\"name\":\"Diane Duane\",\"@id\":\"https:\/\/www.dianeduane.com\/outofambit\/#\/schema\/person\/ff54e1fb35d68dee5a5bf83f6070e2d1\"},\"headline\":\"Holy Pasta Week, Robin!\",\"datePublished\":\"2006-09-10T12:44:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/\"},\"wordCount\":609,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.dianeduane.com\/outofambit\/#\/schema\/person\/c95a368813271f614d9104b74dfd83d8\"},\"image\":{\"@id\":\"https:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/www.dianeduane.com\/images\/FSMLogo.jpg\",\"inLanguage\":\"en\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/\",\"url\":\"https:\/\/www.dianeduane.com\/outofambit\/2006\/09\/10\/holy-pasta-week-robin\/\",\"name\":\"Holy Pasta Week, Robin! 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