Lunchbreak: Celebrating Highwood’s Garlic Fest with spag-anini from Pat’s Catering and Canning

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Pat Lenzini

Pat's Catering and Canning

www.patscateringandcanning.com

Event:
Highwood 5th Annual Garlic Fest
August 19
4:00 p.m. - 9:00 p.m.
130 Highwood Avenue
Highwood

For more information:

www.celebratehighwood.com

Spag-anini

Ingredients:
crusty bread
roasted garlic butter
provolone cheese
prepared pasta in meat sauce

Directions:
Take 2 slices of crusty bread. Spread one side each with roasted garlic butter, place butter side down. Place 4 slices of cheese on one slice of bread with cheese hanging over sides, add pasta, pull cheese over the top of pasta, and top with 2nd slice of bread butter side up. Place in panini maker (or fry pan) for 1-2 minutes until cheese is melting and bread is toasted.

Roasted Garlic Butter

Ingredients:
3 heads of garlic
olive oil
Kosher Salt
cracked pepper
dried rosemary
1 lb. butter

Directions:
Peel the excess skins off the garlic, slice off the top just enough to expose the tops of the cloves, drizzle with olive oil, lightly sprinkle with kosher salt, cracked pepper, and Rosemary. Wrap in foil, and roast in 350 oven for 45 min. Once cooled to touch, gently squeeze from bottom of the head and the cloves should be able to pop out.  Take 1lb  room temperature butter, and place in food processor, add cooled roasted cloves of garlic, pulse several times, add 3 Tbs olive oil, and process until fluffy. Put in plastic container and will keep for 1 month in the refrigerator, or freeze up to 6 months.

 

Pat's Bolognese Sauce:

Ingredients:
2 lbs lean ground beef
1 lb ground veal
1 lb ground pork

3 lg carrots
3 stalks celery
4 medium onions
3 heads of garlic
2 cups dried porcini mushrooms

2 lg cans crushed tomatoes
3 sm cans tomato paste
1 cup red wine

Kosher salt
cracked pepper
oregano (fresh or dried) -- 3 sprigs of fresh, 2 tbs if dried
Basil (fresh or dried) -- 1/2 cup chopped if fresh, 3 tbls if dried

butter (Not margarine)
olive oil

Directions:
In sauce pan put in dried mushrooms. Add water until covered. Add 1 Tbs kosher salt. Bring to boil, reduce to simmer for about 10 min. Drain, but be sure to save the mushroom water. Peel and cut carrots, celery, onion, and garlic. Process in food processor until fine. Put into preheated stock pot with 1/4 cup oil, and 2 sticks of butter, 2 Tbs salt, 1 Tbs pepper. On med/high heat, sauté until tender. Do not let turn brown. Add ground meat one at a time. First pork, let it cook until not pink. Stir, stir, stir.  Then veal, stir, stir, stir. Then last beef, stir, stir, stir.  Let meat continue to cook until browned and is easy to stir. Process mushrooms in food processor until it looks like a paste. Add a little of the mushroom water if needed to make it smooth. Then add to pot of meat. Continue to cook on med/high heat. Stir, stir, stir. Add 2 Tbs of oregano, 2 Tbs of basil. Stir, Stir, stir. Add crushed tomatoes, tomato paste, and wine. Stir, stir, stir. Add mushroom water and stir, stir, stir.  Taste, then add more seasoning if needed. Let sauce come to a boil, then reduce to a simmer, and let simmer for 45 minutes stirring occasionally to prevent scorching.
Can be served immediately over pasta with  parmesan cheese.