WellesleyWeston Magazine

FALL 2017

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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(which is also harder than it seems … more on this later, too); C.) they have some fun and get motivated as a team during the meal; and D.) you don't lose your cool and go completely crazy in all the mayhem. For many parents, the go-to takeout places — pizza delivered from the usual suspects like Domino's, Bertucci's, and large trays of pasta from Comella's — are lifesavers. But that can come with its own pitfalls. "The last time I got pizza, the kids were definitely over it," says Wellesley mom Gail Musikavanhu, about an end-of-the-year football awards din- ner she hosted for her grade school son last year. "You could see that they were sick of having pizza all the time." "It can be more complicated than it seems at first," says Marguerite Chatelier, mom of four kids ages 12 through 22, who has held countless dinners for her daughter, who was captain of the track team. "A lot of kids have gluten allergies, or nut allergies, and you want to feed them something healthy and homemade, but not everyone can eat it." PENNE BOLOGNESE This rich-tasting crowd-pleaser is always a hit with guests of all ages (and don't worry about the alcohol in the sauce's red wine; it gets completely cooked out). The sauce can be made days ahead and refrigerated, so when it comes time to roll out the buffet, all you have to do is heat the sauce in a pan, cook the pasta, and mix. Serve with garlic bread and a crisp salad. 2 large onions, diced 4 large carrots, peeled and diced 6 ribs celery, diced 8 cloves garlic Extra virgin olive oil Kosher salt 6 lbs. ground beef 4 cups tomato paste 6 cups red wine 6 bay leaves 1 bunch fresh thyme, chopped 2 lbs. penne 1 cup grated Parmigiano-Reggiano n Puree the onion, carrots, celery, and garlic in a food processor until paste-like. Heat olive oil in a large pan over medium heat, and add the pureed vegetable mixture and sauté. Bring to a medium-high heat and cook until all the water has evaporated and the vegetables have browned (about 20-25 minutes), stirring regularly. n Add the ground beef and season with salt. Stir regularly, once again, until the beef is browned, about 20 minutes. n Add the tomato paste and cook until brown, about 5 minutes. Add the red wine and cook until the wine has cooked off all of its alcohol and is reduced by half, another 5 minutes. n Add water to the pan until the water covers the meat. Add the bay leaves and thyme, and stir. Bring to a boil and reduce to a simmer, stirring occasion- ally. Simmer for about 3 hours, stirring occasionally. When the water evapo- rates add more, one cup at a time. Stir regularly, to create a rich sauce. n Bring a large pot of water to a boil and add salt. When boiling, add the penne until al dente. n In a large bowl, stir or toss the pasta to coat with the sauce. Top with Parmigiano and add a generous drizzle of the olive oil to finish. Toss well and serve immediately. Serves 15 "A good pasta Bolognese would have been a much better bet." 184 W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 7 food & wine "feed them something healthy and homemade"

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