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This is M and M.
This is Marc Murphy working it now.
(applause)
All right, here we are.
He's making a beautiful,
easy bolognese with a leftover braised beef,
which is basically just an Italian pot roast.
So, Marc, you started with root vegetable,
carrot, celery, onion,
little bit of garlic, right?
Little bit of garlic.
Salt and pepper. Cooked it down.
Little salt and pepper.
Salt and pepper bringing
out all those flavors. Right.
Then I got some red wine,
reduce in the red wine,
a little bit of tomato,
cooking that down.
And then I'm gonna take all the, all of grandpa's beef here.
Braised beef.
I shredded it a little bit with a fork.
Look there's a couple potatoes in there.
Beautiful.
You know what, it'll all cook in there.
I love potatoes by the way,
I'll put the potatoes in the sandwich,
it's so great. It's so good
The potatoes are fantastic,
you know those potatoes are just like
sponges absorbing all that flavor,
which is just I...
Yum.
I love that,
I love that.
And so let,
we're gonna cook this down,
let it all reduce,
cook the--
Until it sort of melts into each other.
Yeah and you know what,
take your spoon,
break up the potato,
so will people will,
you know when you're gonna pour it into the pasta you
obviously don't want to see big pieces of potato maybe.
But I mean it's up to you want to see--
No you want to see it all incorporated.
You want to see it all incorporated.
So then you know
the beef is already cooked,
it's gonna cook again for like,
you know,
you can taste it
just taste it as you go
and you'll know exactly how you want it to be.
And once it's broken down enough,
then you know.
Exactly.
And lucky for us,
we've got one right there that we
did a little earlier that we're gonna be able to just
cook the pasta.
Oh unveil him, let's see him.
Oh let's see what it looks like.
You guys wanna look in,
you guys ready?
You guys ready?
Woo!
Oh!
(audience applauds)
That is good stuff. That looks amazing.
That is good stuff.
Amazing.
You still breaking it up a bit?
Yeah I--
You know,
you know what you could do actually
and I just thought of it.
No, what we did was well,
the Parmesan,
you know we're talking about leftovers,
we don't want to waste anything.
That's right.
The Parmesan rind right here,
we use this all the time in the kitchen--
And my grandpa always did
with soup, sauce--
Once you get to the end,
put it in the freezer,
save it,
you can throw it into sauces--
See, we put it in the sauce there.
Look guys.
The whole piece of rind (applause)
adds flavor to the whole pot.
Adds flavor.
You can do that with soups,
you can do that with all sorts of stuff.
Beautiful.
Reuse everything.
You know except the squeal,
like in a pig,
you know use everything.
Use the rind. Exactly, use everything,
rooter to the tooter they call it.
All right,
so now we're gonna
drain the pasta So you got
a beautiful wide pasta.
I think we've got it all A nice pappardelle.
I think its all cooked
ah, its perfect,
yep yep.
Do you want me to take a little starchy water for this?
I think we're okay,
I don't think we need it You okay.
It looks like it's juicy enough.
It does look pretty juicy. As Josh was saying earlier,
we got to make sure it's nice and juicy.
But we did put enough liquid in there,
and luckily your grandfather's recipe
had enough liquid in there that we could turn
this into a pasta,
which is great.
We do this.
Beautiful.
And now just to be sure,
Can add (murmurs) to that?
You know sometimes if you go fast enough,
sometimes you want to reserve a little of the water.
Yeah, you get a little of the liquid stuck to that.
You just get it that way.
You're strong enough to pick that guy up.
Lemme move this guy,
I'm not.
I don't want to ruin I don't want to ruin your counter.
I don't want to get a bill for the counter.
A lot of heavy lifting going on.
Oy, oy oy. All right.
Nice!
And now we're gonna take our sauce.
Don't leave pasta naked,
nothing annoys me more.
And don't rinse the pasta. Josh you agree.
You got the, you got the
you do not want to rinse pasta.
Every bottle of sauce
in the grocery store,
they show this big naked plate of spaghetti.
Ugh.
With a little blob of sauce in the middle.
You want it all to taste good.
So you put some in with the pasta,
and some to go on top.
All right,
and then we're gonna throw a
little bit of Parmesan in there.
Yes baby,
here you go. Let me me grab some
of that Parmesan.
The Parmesan.
So we're gonna just throw that in there.
Oh!
You wanna mix that around a bit for me?
Yeah, yeah, yeah,
let me grab the tongs.
Beautiful, beautiful.
Little bit of Parmesan. Let's plate one up so
they can see it.
Let's see what it looks like.
And if you want you can then join this with all the parsley,
You want to get fancy, You chop the parsley,
You want to get fancy. I'll put some extra
I'll put some extra stuff up on top.
Woohoo!
(applause)
Look at those giant ribbons.
And here's more of that beautiful bolognese
down over the top.
Do me a favor guys--
Oh my god.
There you go.
Look at that.
Oh, look at that.
Look at that.
Look at that! Little bit of parsley.
Little more Parmesan on top. Little more cheese!
Little more cheese!
Make it rain!
Woo!
(applause)
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