Bolognese on Toast with Caesar Salad

 

By Justin Chapple of Food Network. The secret to the slow-cooked flavor of this speedy Bolognese is store-bought marinara, concetrated tomato paste and a tiny splash of tamari. Crusty toast replace pasta as a fun new way to serve this meaty sauce. Serve with a tangy caesar salad rounds out the easy, but impressive meal. 4 servings

Ingredients for Meat Sauce:

• 2 tablespoon EVO
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• salt and pepper
• 1 1/2 pounds ground beef
• 1/3 cup tomato paste
• 1 cup marinara sauce (Rao is good)
• 2 teaspoons tamari or soy sauce

Directions for Meat Sauce:

In a large skillet, heat the olive oil until shimmering. Add the onions, garlic and a pinch of salt and cook over medium-high heat, stirring occasionally, until barely starting to soften, about 3 minutes.

Add the beef and cook, breaking up the meat with a wooden spoon, until browned and nearly cooked through, 5-7 minutes. Stir in the tomato paste and cook until sizzling, 1-2 minutes. Stir in the marinara sauce and tamari and bring to a simmer, then reduce the heat to low and cook until the fat starts to separate from the sauce, 7-10 minutes.

Ingredients for Bread:

• 4 thick slices of rustic boule, such as sourdough ( WF had already slice)
• olive oil for brushing on bread surfaces

Directions:

Preheat a grill pan over medium-high heat. Brush the bread on both sides with olive oil and cook in batches if necessary, until toasted, 2-3 minutes. Set aside.

Ingredients for Caesar Salad:

• 2 romaine hearts, cored and torn in 3-inch pieces
• 1/2 cup mayonnaise
• 2 tablespoon red wine vinegar
• 2 tablespoon Dijon mustard
• 1-1 1/2 teaspoon Worcheshire sauce or 4 anchovies packed in oil, drained
• 1 garlic clove, finely minced
• 3 tablespoons finely grated Parmesan, plus more for serving

Directions for Caesar Salad:

In a food processor, combine the mayonnaise, vinegar, Dijon mustard,Worcheshire sauce and garlic, then puree until smooth. Scrap the bowl and add the Parmesan and salt and pepper.

In large bowl, toss the romaine with the dressing until well coated. Top with more Parm is desired.

To serve:

Arrange the toast of four plates. Spoon about 1 cup of the Bolognese sauce on each slice of toast and pile the salad alongside. Top with Parmesan and chopped parsley if desired.