Balkan Spaghetti Food

SPAGHETTI BOLOGNESE

Steps:

• Heat a large Dutch oven over high heat. Add the olive oil, then the beef, veal and sausage; cook, breaking up the meat, until very well browned, 8 minutes. Remove the meat to a plate, leaving the fat in the pan.
• Pulse the onions, carrots and garlic in a food processor until the size of small pebbles. Add to the fat in the Dutch oven and cook, stirring, until soft, 6 to 8 minutes. Season with salt and pepper. Return the meat and any juices to the Dutch oven. Stir in the tomato paste and cook, stirring, until brick red, about 10 minutes.
• Tie the thyme and rosemary together with kitchen twine. Add the wine to the Dutch oven and cook until reduced by half, 3 to 4 minutes. Add the stock, tomatoes, herb bundle and cheese rind. Cover and simmer over medium-low heat until thickened, about 1 1/2 hours. Season with salt and pepper.
• About 20 minutes before serving, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and toss with some of the sauce. Top with shaved cheese. Refrigerate the leftover sauce for up to 3 days or freeze up to 1 month.

BALKAN SPAGHETTI

Steps:

• Cook spaghetti until al dente. Return the spaghetti to the still-hot saucepan and toss it, with two forks, with a tablespoonful of butter.
• See that every strand of spaghetti is coated with the butter.
• In a small pan, heat the oil and fry the chopped garlic in it for a minute or two, then add the tomato paste, and season with salt and a good grate of black pepper.
• Take the pan off the heat, add the yogurt and pour the mixture over the spaghetti.