I am NOT
Italian, even though if I could live in an alternative life, I would most definitely
be ITALIAN! Now, if I could just learn to cook like a true Italian! I am a work
in progress. Tonight I decided to make a Bolognese recipe based on two of my
favorite Food Network Chefs, Giada De Laurentiis and Ina Garden version of Bolognese. Out of the 4 of us in this house, I received 4 thumbs up! I have never cooked Fusilli Col Buco, so I was unsure
about the texture of the pasta being too "al dente" for my
guests....but apparently they liked it! So here is what I have created tonight; it is
spicy, flavorful and definitely easy to make. You be the judge on this one and
let me know! To print recipe without photos, click: PRINT
Ingredients:
2
tablespoons olive oil
1 lb lean
ground beef
1/2 lb
ground sausage
4
teaspoons minced garlic (4 cloves)
1
tablespoon dried oregano
1/2
teaspoon crushed red pepper (use less if you do not like too much spice)
1 1/4 cups
dry red wine, divided
1 (28 oz)
can crushed tomatoes
2
tablespoons tomato paste
Kosher
salt and ground pepper
1/4 cup
fresh parsley, finely chopped
1 celery
stalk, chopped
5 mini
bella mushrooms, chopped
1 (2.25
oz) can sliced black olives
1 box of
Fusilli Col Buco pasta
1/4
teaspoon ground nutmeg
1/4 cup
chopped fresh basil leaves
1/4 cup
heavy cream
1
tablespoon sugar (if needed - see below, step 8))
1/2
tablespoon lemon juice (if needed - see below, step 8)
1/2 cup
grated parmesan cheese, plus extra for serving
Directions:
1) Heat 2 tablespoons of olive oil in a large pot over medium heat and add the ground beef and sausage.
2) Cook
for about 5-7 minutes until brown.
3) Stir in the garlic, oregano, red pepper flakes, freshly chopped parsley and chopped celery. Cook for 1 minute.
4) Add the tomatoes, tomato paste, 1 tablespoon of salt and 1 1/2 teaspoons pepper, stir until combined. Bring to a boil.
6) In a separate pot, bring water to a boil, add a tablespoon of salt, bit of oil and add the pasta. Cook according to the package, about 8-10 minutes. Once done, drain and set in a serving dish.
7) To finish the meat sauce, add the nutmeg, basil, cream and the remaining 1/4 cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally.
8) When sauce thickens, add 1/2 cup of parmesan cheese and stir together. **IMPORTANT** If the sauce tastes too salty, which in my case it did, I added the sugar and lemon juice to try and reduce the saltiness. Stirred together and let simmer for about 2 minutes before adding the cheese***
9) Add the meat sauce to the pasta and toss well. Serve with shredded parmesan on top. Enjoy!
Nutrition Facts | |
---|---|
Servings 4.0 | |
Amount Per Serving | |
Calories 924 | |
% Daily Value * | |
Total Fat 39 g | 60 % |
Saturated Fat 13 g | 64 % |
Monounsaturated Fat 10 g | |
Polyunsaturated Fat 2 g | |
Trans Fat 0 g | |
Cholesterol 136 g | 45 % |
Sodium 721 mg | 30 % |
Potassium 1221 mg | 35 % |
Total Carbohydrate 83 g | 28 % |
Dietary Fiber 6 g | 23 % |
Sugars 13 g | |
Protein 53 g | 106 % |
Vitamin A | 1 % |
Vitamin C | 98 % |
Calcium | 2 % |
Iron | 157 % |
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
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