By David Harbilas
The first version of my roasted tomato bolognaise is best made during the winter months, when fresh tomatoes are either unavailable or of poorer quality.
This version, then, is what you might make in summer, when the juicier, riper fruit is available.
Granted, roasting improves the flavor of substandard tomatoes, so this is easily one that will work with those less than desirable ones found in supermarkets all winter long.
But the effect is much different than that made with canned tomatoes. Where the canned version is rich and meaty, this is sweet and lighter in texture. As with the canned version it goes well with a wide-cut pasta.
Serves 4-6
- 1 pound ground beef
- 1 pound ground pork
- 1 carrot, diced
- 1 onion, diced
- 1 rib celery, diced
- 5 red globe tomatoes
- 6 fresh plum tomatoes
- 1 cup white wine
- 1 bay leaf
- 1 sprig fresh thyme
- olive oil
- salt and pepper
Preheat an oven to 350 degrees. Cut the plum tomatoes in half lengthwise and toss with a little olive oil, salt and pepper. Place the tomatoes cut side up onto a roasting pan and place in the oven. Cut the stem end out of the globe tomatoes and place into a shallow roasting pan with about ¼ cup of olive oil. Cover the pan with foil and place in the oven with the plum tomatoes. Roast the plum tomatoes for about 1 hour, then remove and cool.
Continue roasting the globe tomatoes for an additional 2 hours, then remove and cool. Roughly chop the plum tomatoes and reserve, with any juices. Puree the globe tomatoes with any of their juices in a blender and strain the puree, reserving. Meanwhile, heat about 3 tablespoons of olive oil in a saucepan over medium-high heat. Add the carrots, celery, and onion to the pan and cook until soft, about 3-4 minutes.
Add the ground beef and pork and brown, breaking up to cook evenly. Add the white wine, thyme and bay leaf and cook until the wine is reduced by half. Add the pureed tomatoes and chopped plum tomatoes and cook at a simmer for 1 hour, or until the sauce has thickened.
