My go to recipe for feeding a crowd has always been jambalaya. It’s a simple recipe, inexpensive and delicious, and if you are not from this part of the South, maybe even a little exotic. Veggies, rice, sausage and spices, that’s pretty much it.
I have an event coming up and I wanted to do something different, I am a little burned out on jambalaya. So, what should I make? One of my favorite things to cook is a good red sauce, bolognaise (the sauce from Bologna, Italy), but I wanted to make a special version this time, something extra good, so I decided to add peas (it’s a dish I used to get at one of my favorite Italian places). It may not sound like much of an addition, but it does make an interesting difference. I traditionally serve bolognaise with linguine, or fettuccine, but if you are feeding a crowd that is standing up, not at a table, that just doesn’t work. I need something that can be eaten from a bowl with a spoon. There are lots of options, but rigatoni sounded just perfect.
Bolognaise is not something that you can just throw together, in fact, to get it right, it takes two days. I start with a package of good, fatty ground pork. Remember fat equals flavor, so the more fat, the better. Always cook the pork first, and remember what I always say, season as you go. Cook the pork in a little olive oil, add lots of red pepper flakes, dried oregano, sage, and of course, lots of Tony’s. Cook until the pork starts to brown, then remove it from the pan, leaving all the delicious juices and drippings. Add a diced large red onion, two bell peppers, and two chopped jalapenos, and cook until tender. Add a full cup of good red wine and simmer until the wine is almost evaporated, then add best quality canned whole tomatoes and two cans of water. Now comes the hard part, simmer for several hours on a very low setting, until the sauce starts to thicken. Remember to taste and season as you go. About ten minutes before the sauce is done, add fresh rosemary and basil. Remove from heat and allow to cool on the counter top, then put it in the fridge. Overnight is best. Reheat the sauce, add a can of drained green peas, make the pasta and combine with the sauce, along with an unreasonable amount of freshly grated Parmigiano Reggiano. If the sauce is too thick, cut it with a little pasta water.
Taste and add more fresh herbs if you like, and you are ready to go. Always serve with a loaf of heavily buttered garlic bread. It is perfectly acceptable to allow your guests to tear off pieces of bread and dip in the sauce as it is cooking. In fact, it is an Italian tradition.
