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First off, I'd like to preface this by recommending you use the 'Savory' set of my photos to your right, so this whole process will be in the proper order from start to finish. You can get the recipe Here

I didn't take any photos when I made the above bolognese, as I wanted to keep this photo set as 'brief' as I could..but I'll tell you what's in it and give a description of how it came together.

Ground beef, mire poix (finely diced carrots, celery and onion), pancetta, garlic, San Marzano tomatoes (about one pound, give or take), red wine, veal stock, half heavy cream and half whole milk (No, not half and half, 1 cup of each separate liquid).

The mire poix is sauteed in 1 T of butter and olive oil until soft. After that, some diced pancetta is added, sauteed until most of the fat has rendered out. I also add a minced clove of garlic or two for extra flavor, AT the very end of the saute, as you do NOT want to burn the garlic. It'll completely ruin the sauce, and you'll have to start over..no quick fixes there.

Next I added the beef, and let it sear and cook down with the mire poix and rendered pancetta, breaking it up, until all the juices evaporated.

Once it looks a little dry.. I deglaze the pan with the red wine, scraping up the fond (FLAVOR) off the bottom of the pan, and then let the wine reduce until it's almost all evaporated. Next comes the milk and cream, then the veal stock, and finally the tomatoes. I bring this all to a boil, then lower the heat and let it come to a very gentle simmer.

I don't season the sauce until it's fully cooked, as this will simmer on the stove top for about 4-5 hours (don't forget to stir every so often, making sure it doesn't stick or burn) so the flavor is VERY concentrated.

Having said all that, this is a very 'basic', authentic Bolognese..no cinnamon, cloves or other herbs and spices needed.

Course: sandwiches
PointsPlus™ Value: 8
Servings: 4
Preparation Time: 6 min
Cooking Time: 19 min
Level of Difficulty: Moderate


Ingredients:

3/4 cup fat free sour cream or low-fat plain yogurt
1 1/2 tsp dill, fresh, chopped
3/4 tsp table salt, divided
1/8 tsp paprika
12 oz chicken breast, raw, without skin & bone (4 halves)
1/2 tsp dried oregano
1/4 tsp black pepper
1/4 tsp paprika
2 tsp olive oil
1 small onion, sliced
1 Tbsp fresh lemon juice
1 1/3 cups lettuce, shredded
1 cup tomatoes, chopped
4 large white pita bread, 6-inch, warmed
1/4 cup crumbled fat free feta cheese, 1 ounce

Instructions:

Combine yogurt, 1 teaspoon lemon juice, dill, 1?4 teaspoon salt and 1?8 teaspoon paprika in a bowl; cover and chill.


Sprinkle chicken with oregano, pepper, remaining 1?2 teaspoon salt and 1?4 teaspoon paprika. Heat oil in a nonstick skillet over medium heat; add chicken, and cook 5 minutes on each side or until done. Transfer chicken to a plate; cover and keep warm. Add onion to pan and cook 7 minutes or until browned; stir frequently.


Cut chicken into 1?4-inch-thick slices and return to pan with onion. Sprinkle with 1 tablespoon lemon juice. Cook 2 to 3 minutes or until thoroughly heated.


Arrange lettuce and tomato evenly over pitas; top evenly with chicken mixture. Drizzle each with 2 tablespoons yogurt sauce. Sprinkle with 3 teaspoons feta cheese. Roll up.


Note: Using regular feta cheese instead of fat-free increases the P+ value by 1 per serving.

This is an EXACT reproduction of a book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.