Welcome back to the second week of Nate and Sarah’s Christmas Eve dinner. Tonight we’re moving onto the main course where Joe, Sarah’s father, has made his signature dish: Beef Bolognese & Pappardelle Pasta.
Sarah Munro ~ “After we finished our Winter Salads, my father insists on clearing the table alone. I’m not sure why, but I suspect it’s because we were just talking about my mother. Although she died many years ago, she adored Christmas. While we ate and listened to Christmas music in the background, the conversation shifted to how my mother used to decorate the house and make all the cookies. Nate, my new husband, also shared his favorite Christmas memories. But his are even sadder than mine since his parents were killed when he was young.
Sensing the sadness drawn from sharing our memories, Nate told a joke that brought us all back to the present and our current hard won happiness. Still, I think that my father needed a few minutes alone which is why he insisted on serving the dinner alone.
Once my father leaves the room, the music shifts from Bing Crosby to Nate King Cole. Nate takes my hand and kisses my palm. Then he draws me out of the chair and towards the sparkling Christmas tree in the corner. Months ago, when we were so desperate to save each other from our enemies, we took a few precious hours to ourselves and danced to Nat King Cole. Now that his Christmas music floats around us, Nate draws me into his arms and starts a slow dance. I lean my head against his shoulder but I don’t close my eyes. I want to stay in the moment, and I say a silent prayer of thanks. For the first time in years, I’m happy and safe. And I’m so incredibly grateful.
As Nate spins me, the colorful lights along the fireplace mantle and the Christmas tree sparkle. Not just because they’re beautiful, but because my tears make them shimmer.
“Hey,” Nate whispers, “What’s wrong?”
I look up at him and smile. “Nothing.”
He kisses my nose. “Then why the tears?”
I lean my head agains his hard chest again and he slows the dance into a soft sway. “They’re happy tears.”
He chuckles and I feel the rumbles in his chest beneath my cheek. “If you say so.”
I don’t even respond. I just let him hold me and watch the beautiful lights move in and out of focus. I never realized how “happy” happy tears could be. A few minutes later, or maybe an hour, my father arrives carrying a tray. Nate lets me go and I wipe my face with my hands. I don’t want my father to think I’m sad.
Nate and my dad place the plates on the table while I pour us all some more wine. Nate is practically drooling over my father’s Beef Bolognese and Pappardelle Pasta. I squeeze his hand and say, “It tastes even better than it smells.”
Nate groans and reaches for the small bowl of freshly grated parmesan cheese. My dad just smiles and we all sit.
The music changes again, this time to Julie Andrews, and I take my first bite. Again, my eyes fill up. This time I don’t hide them because I’m beginning to realize that happy tears shouldn’t be hidden. Happy tears are a Christmas gift that remind me of all of my blessings.”
Beef Bolognese & Papperdelle Pasta
Ingredients
- 1 pound ground beef, 90% lean
- 3 Tablespoons extra virgin olive oil divided
- 1/2 cup carrots diced into 1/8" pieces
- 1/2 cup Vidalia onion finely chopped
- 1 clove garlic minced
- 1 cup mushrooms washed and cut into 1/4" slices
- 3 Tablespoons tomato paste
- 1 28-ounce canned crushed tomatoes
- 1/2 teaspoon fresh oregano finely chopped
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon black pepper
- 16 ounces pappardelle noodles
- 1/2 cup parmesan cheese freshly grated for garnish
- 1/2 cup parsley freshly chopped for garnish
Instructions
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Heat 2 Tablespoons olive oil over a medium-high heat in a large, heavy saucepan. (I prefer cast iron)
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In the hot oil, brown the meat. Break up the meat into small pieces and cook until beef is browned all the way through. Drain the meat and spoon the cooked meat into a large bowl.
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Wipe the saucepan clean with paper towels and replace on the stove. Bring the heat to medium low and add another 1 Tablespoon olive oil to the pan. Once the oil is hot, add the onions and cook for five minutes. Then add the chopped carrots and cook, stirring often, for another ten minutes until the vegetables are soft.
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Add the mushrooms and cook for 3-4 minutes. Add the garlic and tomato paste and cook fro 2 more minutes. Stir in the browned meat, crushed tomatoes, oregano, salt, and pepper. Simmer over medium heat.
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Cover lightly, allowing some steam to release. Cook 30-45 minutes, until flavors have blended. If the sauce begins to thicken, add some water/chicken broth.
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While sauce is cooking (about 20 minutes before it's done), boil the pappardelle noodles in a large stockpot according to the package's directions. Drain the pasta and serve with meat sauce. Garnish with parsley and grated cheese.
