Bombshell Cooking: Josephine Baker’s Spaghetti Bolognese Recipe (VIDEO)
Passionista Principle: “A violinist had a violin, a painter his palette. All I had was myself. I was the instrument that I must care for.” ~Josephine Baker
Ok, My Rockstars,
So the verdict is in. You guys LOVE the Marilyn Monroe Stuffing Recipe. I still can’t wait to try it out. So you got me thinking about my favorite historical Bombshell Passionistas like Madame Josephine Baker and I went on a search.
What did Josephine Baker like to cook when she wasn’t making everybody’s heart skip a beat?
Chez Josephine, the NYC restaurant owned by her son Jean Claude Baker has been a long time staple. Research revealed that spaghetti was Josephine Baker’s favorite recipe — specifically Spaghetti Bolognese. Thanks to food blog Fork This I was able to get the exact recipe. I don’t eat pork or veal so I will adapt this with turkey. According to Fork This Josephine Baker liked her meat broken into small pieces. So do I!
Jean Claude Baker was the last child adopted into Josephine Baker’s rainbow tribe. The Bronze Venus has an international family that would make Angelina Jolie jealous. Jean Claude tributed his mother by writing her autobiography and running her restaurant. Who knows how many lucky women and men were able to feast on this spaghetti recipe by the bisexual temptress? She did have 5 husbands after all.
JOSEPHINE BAKER’S SPAGHETTI BOLOGNESE RECIPE
La Baker’s Spaghetti Bolognese Ingredients:
- 8 oz. lean ground beef
- 8 oz. lean ground pork
- 8 oz. lean ground veal
- 4 tbsp tomato paste
- 1 oz. minced onion
- 1 oz. minced celery
- 1 oz. minced shallot
- 1 oz. minced carrot
- 1 tsp minced garlic
- 2 cups brown veal stock (optional)
- 1 cup red wine
- 1/2 oz. extra virgin olive oil
- 1/8 tsp nutmeg
- 1/8 tsp red chili flakes
- 24 oz. cooked fedelini pasta or spaghetti
- 1 oz. chopped flat leaf parsley
- salt and pepper to taste
What to Do Next by The Black Pearl:
- Sweat the minced onion, celery, shallot, carrot and garlic in oil until translucent.
- Add ground beef, pork and veal and cook for about 2 minutes, stirring to break apart meat for desired consistency.
- Add tomato paste and stir for 1 minute.
- Add red wine and veal stock if using and let simmer for 15 minutes.
- Add salt, pepper, red chili flakes and nutmeg.
- Toss pasta with the bolognese sauce and add parsley.