Classic Italian cooking doesn't get better than pasta Bolognese. Chef Sal Scognamillo of Patsy’s restaurant in New York City has served generations of celebrities — including Frank Sinatra, who was a regular — and he shares his favorite recipe for this timeless dish.
Recipe: Penne Bolognese (on this page) Recipe: Escarole monacina (on this page)
Bring a large pot of water to a boil, add the mushrooms, and blanch for 2 minutes. Drain, chop finely, and reserve.
Heat the oil in a large skillet over medium-high flame and sauté the onions for 3 to 4 minutes, or until lightly browned. Add the blanched mushrooms, garlic, and ground beef, and continue to cook and stir for 7 to 8 minutes, until the meat is browned. Coarsely chop the tomatoes and add with their juice, then bay leaves, wine, broth, and oregano. Bring to a boil, reduce the heat to low, and simmer for 15 minutes.
Remove the bay leaves. Add the butter and parsley and season with salt and pepper. Sprinkle and stir in the Parmigiano-Reggiano and serve over the cooked pasta.
Roughly cut and then boil the escarole for about 5 minutes. Drain the water and let cool. Cut escarole down a little more.
Sauté a quarter of a cup of olive oil and 4 cloves of garlic, sliced, until the garlic is brown. Add the capers, escarole, olives, anchovy filets, nuts, raisins, and salt and pepper and sauté for one to two minutes. Add a half a cup of water and cook for another 3 or 4 minutes until water is almost dissolved.
Top with seasoned bread crumbs and place under broiler for about two minutes or until bread crumbs are lightly browned.
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