Winter is here, and you know what that means…sickness! Everyone seems to have some form of cold, cough, or sore throat. I’ve definitely caught the bug. While everyone is out and about doing their Christmas shopping, I’ve had to stay in for most of the weekend and take a sick day today from work. This is tougher for me than it should be. General American working culture makes it seem like taking a sick day and, therefore, taking care of yourself, is a bad thing. It’s as if coming into work even though you’re sick is a badge of honor and dedication. Thankfully, I work at a company where culture dictates that taking care of yourself is a top priority. And, who wants to catch my germs, anyways?
My boss just told me this today, and I think we all need this reminder on the daily: Never apologize for taking care of yourself. You know your needs better than anyone else does.
Part of taking care of myself includes nourishment, of course! When I’m sick, I always muster up the energy to cook myself something, even if it’s just warm chicken broth. Now, when most people are sick, they think “soup!” Well, when I’m sick, the first thing I think of is, “pasta!” (Are you at all surprised?)
So, earlier this week I saw peeled and cooked chestnuts at Trader Joe’s, and something came over me that said “you MUST buy these and cook with them!” even though I’ve never cooked with chestnuts before in my life. I was kicking myself later in the week, staring at these chestnuts dumbfounded. Then I took out all my cookbooks and cooking magazines to look for a recipe. Thank goodness, I found a copy of Jamie Oliver’s magazine (aptly named Jamie Magazine) from November/December 2011. He had a whole section on cooking with chestnuts. Perfect! His recipe was for Chestnut Tagliatelle with Venison Ragu. Well, I hate venison (don’t hate me!) and I did not have the ingredients to make the homemade tagliatelle, so I tweaked the recipe a bit to make my own version of it! Behold (let’s show this beauty pic again…):
Pork and Chestnut Ragu
- 1 carrot, finely chopped
- 2 celery stalks, finely chopped
- 1/2 red onion, finely chopped
- 3 tablespoons butter
- 3 bay leaves
- 1/4 teaspoon cinnamon
- 1 pound ground pork
- 1 vacuum-packed package of peeled and cooked chestnuts, roughly chopped
- 1/4 teaspoon nutmeg
- 1 cup tomato purée
- 3/4 cup red wine (I used Chianti)
- 2 1/2 cups chicken broth
- 1 tablespoon tomato paste
- Add finely chopped carrot, celery, and onion to a sauté pan with 2 tablespoons butter, the bay leaves, cinnamon, and salt and pepper to taste. Cook, covered, for 10 minutes.
- Add the ground pork and break that up in the pan. Sauté until cooked through.
- Add the chestnuts and nutmeg and stir together.
- Add the tomato purée, stir in, then add the red wine and stir again.
- Add the chicken broth and let the mixture come to a boil. Simmer for about 15-20 minutes.
- Add the tomato paste and mix into the sauce. The sauce will thicken at this point and should only need a few more minutes to simmer.
- Taste the ragu and add additional salt and pepper to taste.
Serve this with a pasta of your choice. Rigatoni pairs perfectly, if you were looking for a recommendation!
The holiday season is about giving to others, but please remember to give to yourself, too. Happy December!