little things i love

It’s funny how things work out sometimes – so different from how you planned, yet sometimes so much better. The annual Christmas card is always such a big deal to me. Sending them out and receiving them from family and friends is one of my highlights of the season. I love to really think about our card. I’m a planner, and I look through old photos or set-up little photo shoots to get the perfect image for the card each year. This time around, I found a really cool card on Tiny Prints with a Beatles quote (one of my faves) and knew I wanted to use it. We needed to get one great shot of the girls set to the side so that the wording would show. So we headed down to Volunteer Park in Seattle where there’s an awesome brick wall, the perfect place for my perfect Christmas card photo. But life – and our little sister – had something different planned.

The posed shots from that day were just OK, not many real smiles and a little stiff, but when Sophie decided to bust out her rock star moves (so Sophie), it cracked us up and ended up being more than perfect – it’s one of my favorite pictures ever of my girls! And all the other candid photos from that day were wonderful, too. Sometimes it’s those unplanned moments – the pictures between the pictures – that really captures life. Sometimes just letting it happen lets the real us shine through.

It’s a quiet New Year’s Eve for us this year, and I’m chilling at home making a favorite. This is one of my most cherished recipes – tried and true, a crumpled and well-worn page torn from a Cooking Light magazine. This recipe for Bolognese sauce is the best I’ve found. Unlike a lot of the tomato-heavy spaghetti sauces we’re used to seeing in America, this sauce is a beautiful orange color filled with carrots, celery and onion, and flavored with nutmeg and bay leaf, chicken broth and milk. Eating it reminds me of the first bowl of spaghetti I ate in Venice on my honeymoon. Ooh, I though, this is what all the fuss is about. I couldn’t get that sauce out of my mind and spent a number of years trying to replicate it. This wonderful recipe comes pretty close. I always make at least a double batch and love it over egg fettuccine with lots of Parmesan; and I’ve also recently started using it as the sauce for my lasagna – delizioso! Happy New Year!

Ragu Alla Bolognese

From Cooking Light magazine – This recipe is adapted from the classic ragus of Italy’s Emilia-Romagna region.

1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrot
5 ounces ground veal (I usually sub turkey)
5 ounces ground pork
5 ounces ground round
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1 (14 1/2-ounce) can chicken broth
1 (10 3/4-ounce) can tomato puree
1 cup whole milk
2 tablespoons minced fresh flat-leaf parsley

Heat oil in a large Dutch oven over medium heat. Add onion, celery and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan. Add meat to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally. Stir in milk and minced parsley; bring to a boil. Reduce heat and simmer 40 minutes. Discard bay leaf. Yield: 8 (1 1/2 cup) servings.

Lasagna with Bolognese

1 batch Bolognese sauce
lasagna noodles, cooked
2 eggs
24 ounces ricotta cheese
1/2 teaspoon pepper
1/2 cup grated Parmesan cheese
16 ounces sliced mozzarella cheese

Combine eggs, ricotta, pepper and Parmesan, stirring well. Spread about 1 cup Bolognese sauce in bottom of 13×9 baking dish. Layer half each of noodles, ricotta cheese mixture, mozzarella cheese and Bolognese sauce. Repeat layers. Top with additional grated Parmesan. Bake at 350 degrees for 30 minutes; let stand 10 minutes before serving.