{"id":1677,"date":"2024-04-28T07:41:00","date_gmt":"2024-04-28T14:41:00","guid":{"rendered":"https:\/\/www.crosbyroamann.com\/?p=1677"},"modified":"2025-08-08T07:44:52","modified_gmt":"2025-08-08T14:44:52","slug":"cooking-with-crosby-roamann-orecchiette-with-white-bolognese","status":"publish","type":"post","link":"https:\/\/www.crosbyroamann.com\/fr\/cooking-with-crosby-roamann-orecchiette-with-white-bolognese\/","title":{"rendered":"Cooking with Crosby Roamann: Orecchiette with White Bolognese"},"content":{"rendered":"<p class=\"wp-block-paragraph\">I love the San Francisco Bay, truly and with my whole heart, and I love this city on a hill where we are currently living, but if I&#8217;m being honest, I&#8217;ve never really loved the north bay, and I don&#8217;t know why. I guess a part of me felt that I was &#8220;City &amp; Country&#8221; but not &#8220;suburb&#8221; &#8212; and the North Bay felt too suburban to me (the same goes for the south and the east bay, although the east bay less so &#8212; I could sort of see myself in Oakland, it reminding me as it does of Brooklyn). And you know lately that has started to change. For one thing, I am a real sucker for farmers markets, and there is a fantastic one at the Larkspur Landing mall which I have become addicted to. I think I&#8217;ll have to write a full post on this market and all the great stuff we&#8217;ve found there, but for the time being, getting back to my point this morning, I wanted to highlight one of my favorite new vendors that I found there &#8212; Mill Valley Pasta Co.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">&#8220;Mill Valley Pasta Co. is a project by Chef Tony Adams in Mill Valley, California. Using local organic ingredients&#8221; Tony turns out beauitfully crafted artisan pastas that are becoming my go-to for Sunday Italian night dinners &#8212; and they&#8217;re made from organic flour, which is great for someone who doesn&#8217;t tolerate enriched flour like me! Inspired by the White Bolognese at Pearl 6101 &#8212; https:\/\/www.pearl6101.com\/ &#8212; I put together this little recipe (adapted from Food&amp;Wine Magazine&#8217;s Nicole Hopper) featuring Orecchiette from Mill Valley Pasta co.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-13-768x1024.png\" alt=\"\" class=\"wp-image-1679\" style=\"width:874px;height:auto\" srcset=\"https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-13-768x1024.png 768w, https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-13-384x512.png 384w, https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-13.png 936w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>3+ tablespoons olive oil and about the same butter<\/li>\n\n\n\n<li>4 ounces pancetta<\/li>\n\n\n\n<li>9+ large sage leaves<\/li>\n\n\n\n<li>One yellow onion finely chopped<\/li>\n\n\n\n<li>1 small carrot finely chopped<\/li>\n\n\n\n<li>1 half sprig celery finely chopped (eat the rest!)<\/li>\n\n\n\n<li>5 garlic cloves sliced very thin<\/li>\n\n\n\n<li>a bay leaf or two<\/li>\n\n\n\n<li>1 teaspoon fresh chopped rosemary (not stalk)<\/li>\n\n\n\n<li>1 teaspoon fresh chopped thyme (not stalk)<\/li>\n\n\n\n<li>1 pound lean ground beef<\/li>\n\n\n\n<li>1 pound ground veal (or substitute pork like my kids request &#8212; Save the baby cows! haha)<\/li>\n\n\n\n<li>Half a bottle of good dry white wine<\/li>\n\n\n\n<li>A box of beef stock (or 3 cups of your own homemade bone broth \ud83d\ude09<\/li>\n\n\n\n<li>1\/2 cup heavy cream<\/li>\n\n\n\n<li>Kosher salt<\/li>\n\n\n\n<li>Freshly cracked black pepper<\/li>\n\n\n\n<li>1\/4 teaspoon ground nutmeg<\/li>\n\n\n\n<li>One bag Mill Valley Pasta Co pasta &#8212; we used Orecchiette<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>First, fry most of your sage leaves (leave two or three depending on their size) in olive oil a little on each side until they&#8217;re nice and crispy and slighlty browned at the edges and set them aside on paper towels. This is the garnish.<\/li>\n\n\n\n<li>In the remaining oil, saute the pancetta till crispy.<\/li>\n\n\n\n<li>Just before it browns, add your butter, and then saute your onion, celery, and carrot to sweat them soft.<\/li>\n\n\n\n<li>Add garlic, and saute a couple minutes more until it starts to crisp up and the onions and carrots just start to lightly brown.<\/li>\n\n\n\n<li>And herbs, including two or three chopped sage leaves, and kosher salt to tatse, and stir together, letting these infuse their flavors in the vegetables.<\/li>\n\n\n\n<li>Add your meats and brown these over medium heat, blending the vegetables slowly in.<\/li>\n\n\n\n<li>When the meat is no longer pink, slowly stir in your white wine and cook off the alcohol, scraping up the brown bits and bringing everything together in a nice meat base for the sauce.<\/li>\n\n\n\n<li>Now, add your stock and bring it to a simmer, then reduce the heat to a low gentle simmer &#8212; cover and let it cook for an hour.<\/li>\n\n\n\n<li>Uncover and continue to cook until the stock has mostly evaporated.<\/li>\n\n\n\n<li>Remove the bay leaves.<\/li>\n\n\n\n<li>Gently stir in your cream and bring the sauce all together &#8212; taste and adjust your salt and freshly cracked pepper.<\/li>\n\n\n\n<li>Now cook your pasta in a large stock pot, and when it has been strained, return the pasta to its stock pot and add your pasta sauce, stirring everything together.<\/li>\n\n\n\n<li>Plate with the fried sage garnish leaves.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>I love the San Francisco Bay, truly and with my whole heart, and I love this city on a hill where we are currently living, but if I&#8217;m being honest, I&#8217;ve never really loved the north bay, and I don&#8217;t know why. I guess a part of me felt that I was &#8220;City &amp; Country&#8221;&#8230;<\/p>","protected":false},"author":4,"featured_media":1678,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_kadence_starter_templates_imported_post":false,"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[15],"tags":[],"class_list":["post-1677","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-with-crosby-roamann"],"uagb_featured_image_src":{"full":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-12.png",936,1248,false],"thumbnail":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-12-150x150.png",150,150,true],"medium":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-12-384x512.png",384,512,true],"medium_large":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-12-768x1024.png",768,1024,true],"large":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-12-768x1024.png",768,1024,true],"1536x1536":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-12.png",936,1248,false],"2048x2048":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-12.png",936,1248,false],"trp-custom-language-flag":["https:\/\/www.crosbyroamann.com\/wp-content\/uploads\/2025\/08\/image-12.png",9,12,false]},"uagb_author_info":{"display_name":"Sean W. McBride","author_link":"https:\/\/www.crosbyroamann.com\/fr\/author\/sean\/"},"uagb_comment_info":0,"uagb_excerpt":"I love the San Francisco Bay, truly and with my whole heart, and I love this city on a hill where we are currently living, but if I&#8217;m being honest, I&#8217;ve never really loved the north bay, and I don&#8217;t know why. I guess a part of me felt that I was &#8220;City &amp; Country&#8221;...","_links":{"self":[{"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/posts\/1677","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/comments?post=1677"}],"version-history":[{"count":2,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/posts\/1677\/revisions"}],"predecessor-version":[{"id":1681,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/posts\/1677\/revisions\/1681"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/media\/1678"}],"wp:attachment":[{"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/media?parent=1677"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/categories?post=1677"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.crosbyroamann.com\/fr\/wp-json\/wp\/v2\/tags?post=1677"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}