Now I know I have posted the recipe for my quick and easy bolognese before (Quick Bolognese Recipe - Rotund Chef). For this, you basically follow the same concept and just add the charred radicchio. Which, let me just add, it is just coming to the end of the spring radicchio season in the Northeast, and I'm pretty sad, since radicchio is one of my faves.
So naturally, I find ways to incorporate radicchio into everything I can until my garden says "NOPE".
So here is this awesome hearty recipe with that added punch from the radicchio. You will love it.
Rigatoni Bolognese with Charred Raddichio
Prep Time: 15 minutes
Cook Time: 35 minutes
2 stalks celery
1 large onion
3 cloves garlic
4 TBSP Extra Virgin Olive Oil
1 lb beef/pork/veal mix
1/2 tsp hot pepper seeds
1 beef bullion cube
1 28 oz can peeled tomatoes
1/4 cup red wine
10 basil leaves
4 ladlefuls of starchy pasta water
1 head radicchio
salt and pepper, q.b.
1 lb dried rigatoni
1/2 cup pecorino, grated
Let's start with the bolognese, since this needs to cook for at least 25 minutes.
In a food processor (or if you feel like you want a good work out, chop away) combine the carrots, celery, onion and garlic. Pulse until you almost have a thick paste.
In a large, deep skillet, add your oil and heat over medium high heat. Drop in the hot pepper seeds and let them toast to release their oils.
When the oil just begins to smoke, add the veggie paste and cook until the veggies start to become translucent. (You may need to add a little more olive oil during this process).
Add the meat mix and continue to work until all the meat is browned.
Add the wine and let it reduce down.
Add the can of tomatoes, the bullion cube and 5 of the basil leaves. Taste for salt and pepper when the bullion cube has dissolved. Turn down to a medium low heat and allow to simmer away.
Place your water on to boil your pasta. When it comes to a boil add a nice handful of salt and cook per the directions on the box.
Intermittently add a ladleful of the starchy pasta water to the bolognese mixture. You want enough to coat all of the pasta, so keep that in mind. The sauce will reduce down, so keep an eye on it and use your judgment in adding the water to make the right consistency for your sauce. This is usually about 4 good ladelfuls during the entire cooking process.
Now while the sauce and pasta are simmering away, let's get started on that radicchio.
Heat a cast iron skillet until its screaming hot.
While the skillet is heating up, remove the core from the radicchio by slicing into it in a funnel shape.
Slice the radicchio horizontally into 1 inch slices. Drizzle with extra virgin olive oil and sprinkle with salt and pepper.
Lay the raddichio slices into the skillet until they just start to char. Flip them to the other side and then set aside.
By this time your sauce and pasta should be done. Lucky you!
Take the almost al dente pasta and transfer it directly into the sauce. Crank up the heat and toss constantly for 1-2 minutes.
Turn the heat off and add 1/4 cup of the pecorino. Mix well.
Transfer onto a platter. Top with extra sauce, the remaining basil leaves and the charred radicchio. Finish it off with the remaining pecorino and you got yourself a party about to happen directly in your mouth.