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recipe for via matta's bolognese sacue?

cpeloqui Oct 8, 2011 10:59 AM

while i am thinking of it, has the recipe for via matta's bolognese sauce ever been published anywhere -- on the internet, in a newspaper/magazine, etc

thank you!

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  1. b
    bear RE: cpeloqui Oct 8, 2011 11:23 AM

    Not sure if this is what they serve at the restaurant, but Michael Schlow has this recipe on his website. Sounds delicious.


    5 Replies
    1. re: bear
      jessabella617 RE: bear Oct 9, 2011 08:19 PM

      This is 100% the recipe Schlow serves at both Via Matta and Alta Strada. Delicious.

      Alta Strada
      92 Central Street, Wellesley, MA 02482

      Via Matta
      79 Park Plaza, Boston, MA 02116

      1. re: jessabella617
        bea_eats RE: jessabella617 Oct 13, 2011 09:16 AM

        Only 3 cloves of garlic? Seems out of proportion to the amount of the other ingredients... 3 heads of garlic sounds like a lot, though. Anyone know if this is right?

        1. re: bea_eats
          Nab RE: bea_eats Oct 13, 2011 09:54 AM

          Some traditionalists would say the addition of any garlic at all makes for a blasphemous bolognese.

          1. re: Nab
            Karl S RE: Nab Oct 13, 2011 10:06 AM

            Agreed. Would never appear in mine. (And I love garlic. It's just that garlic is a strong flavor that fights the delicacy that is the essence of this particular sauce. No basil or, heaven forfend, oregano (and I use tons of oregano), either...)

          2. re: bea_eats
            Gabatta RE: bea_eats Oct 13, 2011 10:09 AM

            The garlic in this recipe appears to be used to infuse the oil and then discarded. 3 cloves sounds fine for this purpose.

      2. MC Slim JB RE: cpeloqui Oct 8, 2011 01:47 PM

        That recipe looks like it could be the same one used at Via Matta. Pretty classic version. Schlow and Barbara Lynch use the same trick, adding chicken livers for richness, one I've stolen for use at home.


        Via Matta
        79 Park Plaza, Boston, MA 02116

        7 Replies
        1. re: MC Slim JB
          bear RE: MC Slim JB Oct 9, 2011 07:41 AM

          Agreed on the chicken livers. It's remarkable what a small amount can do for the sauce. Elevates it from good to great.

          1. re: bear
            cpeloqui RE: bear Oct 9, 2011 10:02 AM

            thanks for the help. greatly appreciated.

            i just made the bolognese sauce using barbara lynch's recipe. it is now going to simmer for another hour or two.

            however, my sauce looks browner and much less red than i expected. i treated myself to some tagliatelle bolognese at the bar at via matta last night so i would have a fresh reference in my mind. it also seems to lack tomato flavor. any advice? any ideas on if i should add anything or just let it simmer and hope for the best.

            thanks again.

            1. re: cpeloqui
              Karl S RE: cpeloqui Oct 9, 2011 10:03 AM

              Tomato is only there for its acid-fruit profile, umami and savory boost, not for color or pronounced flavor. It should not be conspicuous in this sauce.

              1. re: cpeloqui
                yumyum RE: cpeloqui Oct 9, 2011 10:10 AM

                Just let it simmer and do its thing for a bit. It will be much more flavorful in two hours. And even better tomorrow if you can wait!

                1. re: cpeloqui
                  Bob Dobalina RE: cpeloqui Oct 10, 2011 10:44 AM

                  There is a similar recipe I clipped from the NYT years ago called a "white bolognese" with similar properties, so I would not be concerned about the look, as long as you like the taste.

                  1. re: Bob Dobalina
                    Karl S RE: Bob Dobalina Oct 10, 2011 11:28 AM

                    From 2002 (method paraphrased) - to serve with a pound of rigatoni:

                    White Bolognese
                    (Adapted from Heidi da Empoli)

                    Extra virgin olive oil
                    1/2 sweet onion, peeled and finely chopped
                    2 medium carrots, peeled and finely chopped
                    1 stalk celery, finely chopped
                    Freshly ground black pepper
                    1 lb mild Italian pork sausage meat, removed from casings
                    1 lb ground beef (not lean)
                    1.5 cups dry white wine
                    1 cube beef bouillon dissolved in 2 cups simmering water
                    1.5 oz dried porcini mushrooms rehydrated in 3 cups lukewarm water, then chopped (reserving the liquid)
                    1/3 cup heavy cream
                    1 pound rigatoni
                    3/4 cup freshly grated Parmigiano-Reggiano cheese, for garnish

                    1. Saute onion, carrots and celery in olive oil over high heat until glassy and just tender, about 5 minutes. Season with salt and pepper. Add the meat to the pan and brown well.

                    2. Add the wine and keep at a rapid simmer until the pan is almost dry. Then add the bouillon and lower the heat to medium low (or whatever level produces a gentle simmer). Simmer uncovered until the bouillon is nearly gone.

                    3. Add mushroom liquid to cover the meat halfway (about 1 cup) along with the mushrooms and continue simmering about 10 minutes. Adjust salt and pepper to taste; it should be highly seasoned. Add the cream, remove from the heat and cover. This sauces is designed to be thinned with about a cup of the pasta cooking water and finish cooking the pasta in the sauce, with the grated cheese as a garnish. Serve on warmed dishes.

                    1. re: Karl S
                      Bob Dobalina RE: Karl S Oct 10, 2011 12:21 PM

                      Yep - that's the one. I use fresh porcini and increase beef broth, rather than mushroom water and bouillon, and it seems to work out fine.

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