Skip to main content

PASTA BOLOGNESE


INGREDIENTS:

-6 ounces Pancetta, chopped
-1 lb ground pork
-1 lb lean ground beef
-1 medium yellow onion, chopped
-2 large carrots, chopped
-2 stalks celery, chopped
-8 cloves garlic, minced
-28 ounces canned tomatoes (I used San Marzano)
-4 tbsp butter
-2 tbsp olive oil
-1 cup milk
-1 cup beef broth
-1 cup white wine
-Freshly grated parmesan cheese
-Salt/pepper
-Pasta of choice (I used fresh fettuccine from Whole Foods)

INSTRUCTIONS:

1. In a large skillet, melt 2 tbsp butter & 1 tbsp olive oil together. Add pancetta, pork & beef. Break apart as it cooks & season with salt & pepper. Cook meat over medium-high heat until almost all of the liquid from the meat is absorbed, breaking apart constantly. Continue this until meat gets very brown (about 20-25 minutes). If there is still too much liquid & the meat isn't getting brown, don't worry. Just keep cooking until it does.

2. In a deep pot melt other 2 tbsp butter & 1 tbsp olive oil. Sauté garlic for 2-3 minutes. Add onion, celery & carrots. Season with salt & pepper. Cook, stirring frequently for 25-30 minutes, covered over medium-low heat.

3. To the deep pot, add all the browned meat, canned tomatoes, milk, beef broth & white wine. Now here comes to fun part... Simmer sauce partially covered over low heat for as long as you can. Stirring occasionally to ensure the bottom does not burn. I cooked mine for about 5 hours. The longer the better! But I suggest 5 hours at least.

4. Prepare your choice of pasta (I recommend using fresh) & toss with sauce. Top with LOTS of freshly grated parmesan.




Comments

Post a Comment

Popular posts from this blog

BAKED PENNE ALLA VODKA

*NOTE - photo above is this recipe below doubled. Feeds about 4-6. If you wish to double the recipe, bake in a 9x13 baking dish. INGREDIENTS: -One 16 oz box of Penne Rigate -One 24oz jar of vodka sauce (I used Little Italy "In the Bronx" vodka sauce from Jewel) -One 8oz bag of shredded Italian blend cheese -1 cup shredded mozzarella cheese -Dried parsley (optional) -1 tbsp olive oil INSTRUCTIONS: 1. Preheat oven to 375 degrees. Boil large pot of salted water and cook pasta according to package directions until al dente (about 9-10 minutes). 2. Drain pasta and add 1 tbsp of olive oil to prevent sticking. Toss pasta with about half the jar of sauce or slightly more until every piece of pasta is coated. Add in 3/4 bag of Italian blend cheese and stir to combine. Spread a thin layer of sauce on the bottom of a baking dish. Pour pasta mixture into baking dish and top with another thin layer of sauce to prevent the noodles from drying out. Top w...
Post a Comment
Read more

CHEESY CHICKEN BROCCOLI RICE BAKE

Ingredients: -3 cups cooked chicken (cubed or rotisserie) -3 cups uncooked instant white rice -1 head broccoli, cut into small florets (or 1 bag frozen) -2 cans condensed cream of chicken soup -1 cup sour cream -1/2 cup whole milk -3 cups sharp cheddar cheese (I used freshly grated but you can use pre-shredded) -1 tbsp garlic powder -1 tbsp onion powder -1 tbsp paprika -salt/pepper Instructions Cook 3 cups instant rice according to package directions. 1:1 ratio, 3 cups water for 3 cups rice. Mix together soup, sour cream, milk, seasonings (adding salt & pepper to taste) and 1 cup of of cheese.  Add cooked chicken, broccoli (no need to cook it even if it is frozen) and rice. Season again with salt & pepper to taste.  Spray a 9x13 baking dish and pour in mixture. Top with remaining cheese (or as much as your heart desires). Bake uncovered for 35 minutes. Broil on high, watching closely so not to burn, for a few minutes until top has a golden bubbly crust.  NOTE: fee...
Post a Comment
Read more

CHICKEN & STUFFING CASSEROLE

  INGREDIENTS: -4 chicken breasts, cut into small cubes -Two 10.5oz cans of cream of chicken soup -1 cup of sour cream -Two 16 oz bags of frozen mixed vegetables, thawed (I found a medley from Aldi that has carrots, peas, green beans & corn) -2 boxes of instant stuffing (I used chicken flavor) -Milk (as needed, see notes) -Dried thyme -Dried rosemary -Poultry seasoning -Salt/pepper -Olive oil INSTRUCTIONS: 1. Heat a large skillet & drizzle with olive oil. Cook cubed chicken & season with dried thyme, rosemary, poultry seasoning, salt & pepper. Stirring as you season to coat all sides. Remove from pan & drain of excess liquid (I use a fine strainer for this). Set aside. 2. Cook both boxes of stuffing according to package directions.  3. In a large bowl, combine soup & sour cream. Whisk until smooth. ***Note*** loosen this mixture by adding milk a few splashes at a time. You want it to be a thick but also want to thin it out slightly. About 1 cup of milk....
Post a Comment
Read more