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Fast & Easy Dinner: Penne With Meat Sauce

partysugar — Wed, 18 Feb 2009 06:50:59 -0800

Classic bolognese - or pasta with meat sauce - can take hours to prepare. However, this updated rendition comes together in no time. Lean ground beef is cooked with onion before being tossed with a simple puree of tomatoes, red wine, and spices.

Black olives provide a salty kick, while chunks of mozzarella make this pasta comforting and delicious. Although the recipe calls for penne, feel free to use whatever thick pasta you have on hand. Look at the recipe when you read more.

Penne With Meat Sauce
From Better Homes and Gardens

Ingredients

8 ounces dried penne
1 pound lean ground beef
1/2 cup chopped onion
1 14-ounce can whole Italian-style tomatoes, undrained
1/2 of a 6-ounce can Italian-style tomato paste
1/4 cup dry red wine or tomato juice
1/2 teaspoon sugar
1/2 teaspoon dried oregano, crushed
1/4 teaspoon ground black pepper
1/4 cup sliced pitted ripe olives
1/2 cup shredded reduced-fat mozzarella cheese (2 ounces)
Fresh oregano leaves (optional)

Directions

Cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
Meanwhile, in a very large skillet, cook ground beef and onion until meat is brown. Drain off fat.
In a blender or food processor, combine undrained tomatoes, tomato paste, wine, sugar, dried oregano, and pepper. Cover and blend or process until smooth.
Stir tomato mixture into meat mixture in skillet. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Stir in cooked pasta and olives. Cover and heat through.
Sprinkle individual servings with mozzarella cheese. If desired, garnish with oregano leaves.

Serves 6.

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Gourmet's Lasagna Bolognese Is to Die For

partysugar — Sat, 10 Jan 2009 08:00:33 -0800

About a month ago, I got an intense craving for lasagna. I spent way too much time searching for the perfect recipe and I finally settled on Aida Mollenkamp's Italian sausage and three cheese variation.

While this lasagna was delicious, I found myself, a week later, reading the new Gourmet magazine devoted to Italian-American cooking. I turned the page and was shocked to see the most delicious looking lasagna! I felt embarrassed to have served my friends such a mediocre lasagna when a masterpiece of a lasagna like the one in Gourmet existed. I knew I had to make Gourmet's version immediately.

The recipe did not disappoint. This lasagna is complex, hearty, and comforting. The chunky beef sauce is rich, classic, and fragrant. Although the final result is a drier lasagna, its thick layers meld perfectly. The creamy, flecked-with-spinach ricotta mixture puffs up like a souffle. I highly recommend this dish. To check it out: read more.

Lasagna Bolognese
From Gourmet

Ingredients

For bolognese sauce:
1/4 cup olive oil
3 ounces sliced pancetta, finely chopped
1 medium onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, chopped
2 pounds ground beef chuck (not lean)
1 1/2 cups dry white wine
1 1/2 cups whole milk
1/4 cup tomato paste
1 1/2 teaspoon thyme leaves
For Ricotta filling:
2 (10-ounce) packages frozen chopped spinach,thawed
2 (15-ounce) containers whole-milk ricotta
4 large eggs, lightly beaten
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon grated nutmeg
3/4 cup whole milk, divided
For assembling lasagne:
12 Barilla no-boil dried lasagne noodles (from 1 box)
1/2 cup grated Parmigiano-Reggiano

Directions

Make Sauce: heat oil in a 12-to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes.
Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes.

Stir in wine, milk, tomato paste, thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.

Make ricotta filling: put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
Whisk together ricotta, eggs, parmesan, nutmeg, 1 1/4 teaspoons salt, and 1 teaspoon pepper.

Transfer 1 1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside.
Whisk spinach into remaining filling with remaining 1/2 cup milk.
Assemble and bake lasagne: preheat oven to 375°F with rack in middle.
Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it's not necessary to pat noodles dry).
Spread 1 1/2 cups bolognese sauce in baking pan and sprinkle with 1 tablespoon parmesan. Cover with 3 noodles, leaving space in between.
Spread half of spinach filling on top, then 1 cup bolognese sauce, and top with 1 tablespoon parmesan and 3 noodles; repeat.

Top with remaining bolognese sauce, 1 tablespoon parmesan, and remaining 3 noodles. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup parmesan.
Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes.
Remove foil and bake until top is browned in spots, about 15 minutes more. Let stand 15 to 30 minutes before cutting.

Serves 8-10.

Make ahead: Bolognese sauce can be made 2 days ahead and chilled (covered once cool). Lasagne can be made 1 day ahead and chilled. Reheat in a 350°F oven, loosely covered with foil.

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Fast & Easy Dinner: Fettucine with Bolognese Sauce

partysugar — Fri, 29 Feb 2008 09:01:31 -0800

Bolognese is a classic, kid-friendly crowd pleaser. Who could resist a bowl of piping hot pasta coated in a chunky, flavorful meat and tomato sauce? It's also great because you throw all the ingredients into a large pot and forget about them until the sauce is done. This recipe calls for fettuccine, but you could serve the fragrant bolognese over any pasta you have on hand. Serve with a glass of Italian red wine and let the weekend begin! Sound scrumptious? Wait until you see the recipe, read more.

Fettucine with Bolognese Sauce
From Real Simple magazine

1 tablespoon olive oil
1 large yellow onion, diced
3 stalks celery, diceed
1 carrot, diced
4 cloves garlic, minced
1/4 pound pancetta, chopped
1 1/2 pounds lean ground beef
1 cup dry white wine
1 cup whole milk
1 6-ounce can tomato paste
1 14½-ounce can diced tomatoes, undrained
1/4 teaspoon red pepper
2 tablespoons chopped fresh oregano, or 1 tablespoon dried
1/2 cup fresh flat-leaf parsley, chopped
2 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 cup grated Parmesan
1 lb cooked fettuccine, for serving

In a Dutch oven, over medium heat, heat the oil.
Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more.
Add the pancetta and cook for 5 minutes, then add the beef and cook until brown.
Add the wine and the remaining ingredients and simmer for 45 minutes.
Serve with cooked fettuccine. Sprinkle with Parmesan.

Serves 4-6.

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Monday's Leftovers: Bolognese Pie with Biscuit Topping

YumSugar — Mon, 19 Mar 2007 08:53:19 -0700

Although I love fancy foods, sometimes a super simple, super tasty, home-style meal really hits the spot. This one uses up the bolognese sauce from yesterday and turns it into a hearty meal that will really please your taste buds and belly. The best part is it only takes one large skillet (ovenproof) and a bowl, which means cleanup is a snap. To check out a simple, delectable meal, read more

Bolognese Pie With Biscuit Topping
From Everyday Food

Serves 4

2 Teaspoons olive oil
1 Pound medium zucchini, quartered lengthwise, cut crosswise into 3/4-inch chunks
4 Cups leftover Spaghetti With Bolognese Sauce
1 Cup all-purpose flour, (spooned and leveled)
1 1/2 Teaspoons baking powder
1/4 Teaspoon dried thyme
1/2 Teaspoon salt
3 Tablespoons cold unsalted butter, cut into small pieces
3/4 Cup milk
1/2 Cup finely grated Parmesan cheese, (about 2 ounces)

Preheat oven to 425 degrees;. Make the meat base: Heat oil in a 10-inch ovenproof skillet over medium-high heat. Add zucchini; cook, stirring, until golden and just beginning to soften, 4 to 5 minutes. Stir in leftover Bolognese Sauce until warmed through, about 3 minutes. Cover to keep warm.
Make the biscuit topping: In a large bowl, whisk together flour, baking powder, thyme, and salt. Using a pastry blender, a fork, or your fingers,work in butter until pea-size clumps form. Stir in milk and cheese until dough just comes together.
Spoon dough over beef mixture in 8 small mounds, about 1 inch apart. Bake until meat mixture is bubbling and topping is golden brown (a toothpick inserted in center of a biscuit should come out clean), about 25 minutes. Serve immediately.

Note: You can skip making the biscuit topping in step 2 by blending 1 cup of packaged biscuit mix with three large eggs, and proceed with step 3.

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Sunday Dinner: Bolognese Sauce Over Pasta

YumSugar — Sun, 18 Mar 2007 00:01:19 -0700

When I was a kid, my dad used to make this fantastic bolognese sauce (only back then I didn't know such things as "bolognese" - as far as I was concerned it was just plain "spaghetti sauce"). I remember he would start cooking in the morning and the pot would simmer all day long, permeating the house with an amazing smell. If we were good kids (meaning we didn't terrorize him and let him watch football in peace) we would often be treated to a tiny bowl of sauce (this was about hour 2 or 3) and a few crackers or bread. This was a divine snack and spaghetti sauce days are one of those memories that stick out from my childhood. Unfortunately I don't have my dad's recipe on me, I'll have to call him up and get it next time I'm there. However I've found one for you that sounds just as good. To make a long-simmering meaty bolognese sauce read more

Oh and you're going to want to save at least 4 cups of sauce for tomorrow's Monday's Leftovers.

Bolognese Sauce Over Pasta
From Better Recipes

Olive oil to coat pot
1 large carrot, chopped
2 stalks celery, chopped
4 cloves garlic, chopped (feel free to add more)
1 large Spanish onion, chopped
2 lbs ground beef or ground turkey
Kosher salt
Fresh ground black pepper
2 cans tomato paste (6 oz each)
4 cans tomato sauce (15 oz each)
7 1/2 cups water
Handful dried basil or a bunch of fresh basil, chopped
1 pound pasta, cooked according to package directions

Saute carrot, celery, garlic and onion until browned and tender, about 25 minutes, stirring only occasionally.
While sauteing, sprinkle three times with a pinch of salt.
Add meat, mix well with vegetables and brown.
Drain meat and vegetables and return to pot.
Add tomato paste and mix until spread evenly throughout.
Add tomato sauce and water and mix well.
Add basil and three more pinches of kosher salt.
With pepper mill, cover entire top layer twice with pepper, then mix well.
Bring to a boil, then immediately lower to lowest flame, stirring often.
Simmer for at least three hours, but five hours is best.
Pour onto your favorite pasta, however thick ridged pastas are best for holding the sauce.

Notes: Alternate between keeping pot covered and uncovered. Stir often and adjust seasoning to your liking.

Number of servings: 8

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O Solo Mio...

YumSugar — Thu, 04 Jan 2007 15:52:20 -0800

Today is National Spaghetti Day! I know, I know, you're thinking that I invent a new food related holiday every day, but in fact, today really is National Spaghetti Day. I've been celebrating the delicious dish all day long, and meant to start it off (small technical snafu) with this rich recipe from Bologna, Italy. Bolognese is a popular Italian sauce that is found in restaurants all over America. It is a thick meat, vegetable and cream sauce most typically served over spaghetti. In Italy a bolognese sauce is more commonly referred to as ragu. To celebrate National Spaghetti Day and make an authentic spaghetti ragu, read more

Spaghetti Bolognese
From Mario Batali

1 lb spaghetti
5 tablespoons extra-virgin olive oil
3 tablespoons butter
1 carrot, finely, diced
1 medium onion, diced
1 rib celery, finely diced
1 clove garlic, sliced
1 pound veal, ground
1 pound pork, ground
1/4 pound pancetta or slab bacon, ground
1/2 tube tomato paste
1 cup milk
1 cup dry white wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano, for grating

In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat.
Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.
Add the veal, pork, and pancetta and stir into the vegetables.
Add the meat over high heat, stirring to keep the meat from sticking together until browned.
Add the tomato paste, milk, and wine and simmer over medium-low heat for 1 to 1 1/2 hours.
20 minutes before sauce is ready, begin cooking pasta per instructions.
Season ragu with salt and pepper, to taste, and remove from the heat.
When ready to use, the cooked pasta should be added to a saucepan with the appropriate amount of hot ragu Bolognese, and tossed so that the pasta is evenly coated by the ragu.

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Simple Tip: Heat Leftover Pasta Over the Stove

partysugar — Mon, 26 Oct 2009 15:00:28 -0700

For the majority of my life, I heated up leftover pasta in the microwave. The result is hot, slightly crusty, not-as-good-as-the-night-it-was-made pasta. Recently, I started practicing a new technique that I think is much better. I slowly heat the pasta over the stove and the noodles end up being soft, the sauce is warmed through, and the dish tastes (almost) exactly like it did the night before! Here's how I do it:

Depending on what kind of sauce the pasta was made with, start by heating a little butter or olive oil in a large saute pan over low to medium heat.
When the butter is melted or the oil hot, add the cold pasta.
Now add a couple of tablespoons to 1/4 cup of liquid like water, broth, milk, or wine. Use the kind of liquid you employed when first making the sauce. For example, if reheating leftover macaroni and cheese, add milk. If reheating bolognese, add red wine, etc.
Stir the pasta with the liquid until the pasta is heated and soft, and the liquid is absorbed, about 5 minutes. Enjoy!

Do you eat leftover pasta? What's your method for reheating?

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Super Side for Spaghetti: Anchovy Butter Cheese Toasts

YumSugar — Thu, 04 Jan 2007 03:11:05 -0800

Don't get me wrong, I love garlic bread. There is something about toasted bread, melted butter and infused garlic that I can't resist. However for many reasons, sometimes I don't feel like eating garlic bread. Maybe it's because I don't want my hands to smell like garlic or my breath to stink when my husband comes in for a kiss. Whatever the reason, when I'm not in the mood for garlic bread I make a simple anchovy cheese toast. It's a great substitution due to the same crispy goodness and warm melting yumminess.

Don't get scared by the anchovies in this recipe's name. I've made these toasts more than once for my mom and she HATES anchovies. I told her they were called cheesy toasts and she has been insisting on these instead of garlic bread ever since. The fishy taste gets cooked out making them an ideal side for pasta for even the most pickiest of eaters. For the recipe, read more

Anchovy Butter Cheese Toasts
From Giada De Laurentiis

1/4 cup (1/2 stick) butter
4 anchovy fillets, drained, chopped
1 to 2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh thyme leaves
1 teaspoon minced garlic
1/2 teaspoon minced lemon zest
1/4 teaspoon dried crushed red pepper flakes
12 (2 by 1/3-inch thick) slices rustic crusty white bread
1 cup grated Provolone

Preheat oven to 425 degrees F.
Melt the butter in a heavy small skillet over medium heat.
Add the anchovies and stir until they dissolve, about 3 minutes.
Stir in the herbs, garlic, lemon zest, and crushed red pepper.
Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture.
Sprinkle with the cheese.
Bake until the cheese melts and the bread is golden, about 10 minutes.
Cut the bread slices in halves and serve.

Makes 24 toasts.

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Gourmet's Lasagna Bolognese

partysugar — Fri, 09 Jan 2009 11:50:28 -0800

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Do You Like the Flavor of Truffles?

partysugar — Thu, 14 May 2009 11:30:14 -0700

Last week I dined with a girlfriend at a neighborhood restaurant called Local. While I couldn't get enough of its meaty housemade linguine with rich Bolognese sauce, my gal pal was crazy about the truffle fries. It may not be my most preferred flavor, but I, too, enjoy the taste of truffles on fries, in salad dressings, or drizzled on pizzas. How about you?