Tomorrow, I’ll be sitting in the audience of the Martha Stewart Blogging Show . I won’t be blogging the show live, because I have a very temperamental laptop. But I’ll be tweeting. Check me out @mariscalla)!
Anyway. I’ll be in the audience along with some other awesome bloggers , as well as my mom, who isn’t a blogger but she’s on Facebook and I think that’s pretty impressive, so I’m bringing her.
I thought I’d use my Martha-Show Eve as a good excuse to pay a tribute to the legend herself.
Martha Stewart is more than just a household name. I saw her E! True Hollywood story a few years ago and I was instantly hooked. Not in a creepy way. Just in a, omg-her-kitchen-must be-amazing and a I-hope-I-look-that-good-when-I’m-her-age way.
I’m just like any other fan. I read her blog, I subscribe to Everyday Food in the mail, and I was moderately devastated when Blueprint folded (I didn’t think the fashion advice was “gilded.” Whatever).
So while Martha has inspired me to make craft or two, we can all guess that I spend most of my time browsing Martha’s recipes.
Here is one of my favorite recipes from Martha past: Martha’s Spaghetti with Bolognese Sauce.
Growing up, I liked red sauce on my pasta. My brother, the pickier eater, wouldn’t touch red sauce with a 10-foot pole. So if there was spaghetti sauce served in my house, it was often a jarred sauce.
But last year, I decided that it was time to strut my stuff on the stovetop, and I crafted this spaghetti bolognese (a la Martha, of course) from scratch.
I didn’t realize until recently that bolognese basically means “meat sauce” in Italian and that bolognese sauce is a pretty simple and hearty dish (I also didn’t know until 2 years ago that the Empire State Building didn’t have its own island. It’s not like I grew up an hour from New York City where EVERYONE KNEW THAT).
I don’t have my own photo of this recipe, but I’ve made it and loved it several times.
- 1 tablespoon olive oil
- 2 onions, finely chopped (3 cups)
- 3 carrots, finely chopped (1 cup)
- 6 cloves garlic, minced
- 1 pound ground beef
- 1 pound ground pork
- ¼ cup tomato paste
- Coarse salt and ground pepper
- 1 cup dry white wine
- 1 can (28 ounces) crushed tomatoes in puree
- 1 cup milk
- Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
- Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
- When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.