Tag: nutmeg

Ragu Alla Bolognese

Every home cook should have this recipe in their repertoire. Use ground beef, pork, veal, lamb, chicken, turkey or a mixture.

3 tbs. butter
2 tbs. olive oil
1/4 lb. pancetta cubes
1 small onion, minced
1 small carrot, minced
1 stalk celery, minced
1 1/2 lbs. ground meat
1/3 cup red wine
2 tbs. tomato paste
1/2 cup hot beef or chicken stock
grating of nutmeg
salt and pepper
1/3 cup whole fat milk, warmed
grated Parmesan cheese, to serve

Heat the butter and oil in a large pot and add the pancetta. Cook over a medium-low heat for 2-3 minutes. Tip in the onions, carrots and celery and cook until softened, stirring frequently.

Add the ground meat and cook until it has lost its raw color. Pour in the wine and cook briskly for 2-3 minutes, then add the tomato paste, stock, nutmeg and a good bit of salt and pepper. Stir in the milk and leave on a low heat, uncovered for at least 2 hours. Check seasonings and serve over cooked pasta. Sprinkle with Parmesan cheese.

Serves 4

Snickerdoodles

More cake-like and less sweet than the American version, these are easy to make and even easier to eat.

1 2/3 cups plain flour
1/2 tsp. ground nutmeg
3/4 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, at room temperature
1/3 cup plus 2 tbs. sugar
1 egg
1 tsp. vanilla extract
1 tbs. cinnamon

Heat the oven to 350°F.

Combine the flour, nutmeg, baking powder and salt, then set aside. In a large bowl, cream together the butter and 1/3 cup of sugar until light in texture and pale in color. Beat together the egg and vanilla, then stir into the butter mixture. Add the dry ingredients. Roll into walnut-sized balls.

Combine the cinnamon and remaining sugar in a small bowl. Roll the balls in this, then place on parchment-lined baking sheets. Bake for 13-15 minutes until golden. Remove from the oven and leave to sit on the baking sheets for 1 minutes before removing to a wire rack to cool.

Makes 2 dozen