Sunday Supper: Eggs en Cocotte with Bolognese Meat Sauce

16 03 2008

Oh. Yum.

We planned to have grilled Gorgonzola burgers tonight, but it got stormy just about the time Scott was ready to fire up the grill. So what are we to do with a pound of ground beef and no other plans? Scott pulled out The Silver Spoon (I equate this book to be Italy’s version  of Joy of Cooking, another of my all time favorites) to search for something interesting. He came to the Egg section and came up with tonight’s delicious dinner. Recipe follows, enjoy!

Eggs En Cocotte With Bolognese Meat Sauce
Uova in Cocotte al Ragu

Activity time: 30 minutes
Total time: 2 hours
Servings: 4

1 quantity Bolognese Meat Sauce (recipe follows)
8 eggs
butter for greasing

Preheat the oven to 350° if you wish to bake the eggs. Grease four ramekins with butter and pour a layer of meat sauce into each. Break the eggs on top, season lightly with salt and cover with another layer of meat sauce. Place the ramekins in a roasting pan, add boiling water to come about halfway up the sides and bake for 8-10 minutes.

Note: I drained off some oil when placing it in the ramekins to prevent it from being too runny. I also had to bake for 12 minutes until the egg whites were set.

Bolognese Meat Sauce
Ragu alla Bolognese

3 Tbsp butter
2 Tbsp olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1 pound ground beef
1 Tbsp concentrated tomato paste
salt and pepper

Heat the butter and olive oil in a small pan and add the onion, celery, carrot and ground steak. Season with salt and pepper to taste. Mix well and cook over medium heat for a few minutes until the vegetables have softened and the meat starts to brown. Mix the tomato paste with a little water to dilute it and add to the pan. Cover and cook over a very low heat for 1 1/2 hours, adding a little hot water if the sauce seems to be drying out. This ragu may be made with mixed meats and flavored with mushrooms.

 We ate with some crusty bread and a simple green salad. Bolognese is quite different than a regular meat sauce, it has very little acidic tomaoto and is quite savory. Mixed with the egg, it was a very savory, filling dish!

Eggs de Yummy




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