Friday, July 19, 2013

Dude Food: Jowlenese sauce for pasta

Jowlenese is a take on Bolognese, but made with fresh tomatoes from my terrace and a very quick summer sauce.

I have been enraptured by my pig jowl, but at the same time if you look far to the left of the photo I had some trimmings from steaks that I had prepared for class and I ground them up.

Other than vegetables that went into a big salad this was what I had in the house yesterday.

What could I make but a jowl sauce for pasta?

Jowl sauce for two
2 ounces ground beef
4 ounces ground jowl
1 ground onion
2 large and two small tomatoes
2 tablespoons chopped garlic
Salt and Red pepper

I cut the jowl into cubes and put it in the food processor and ground it up with the onion. Some of the fat clung to the side, I scraped it out and used all the fat in a ceramic skillet and turned it on low to render the flavor.

When it was done I added the beef in small bits to the fat and onion mix.

The the garlic til it was fragrant and the smell was making me crazy.

I tossed in the chopped tomatoes.

They were still warm from the garden and quickly melted into the sauce, but if you have tomatoes less ripe, just mash them with a fork or a potato masher. The sauce cooks for about 10 minutes giving you time to boil water.

Add salt and pepper to taste and cook 4 to 5 ounces of pasta.

Add the pasta to the sauce to finish cooking and toss in a few handfuls of torn fresh basil.

Nothing more is needed your jowl will fully flavor the dish...and if you don't have jowl use bacon, however keep in mind that bacon will have less flavor so up it to about 6 ounces.

The finished sauce has just enough tomato but it is a jowl and beef sauce and those are the predominant flavors.

1 comment:

  1. Afternoon Karl.., thanks for sharing the recipe and a great way to enjoy our Jowciale ("Jowlenese Sauce" --- love it!).Will definitely twist a batch up here in Surry for the team, and thanks again for stopping by our booth at the show!