Entree

Rigatoni with Italian Sausage & Red Bell Peppers

Rigatoni with Sausage & Red Bell Peppers
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Browning the sausage

 

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Red bell peppers cut in Julienne

 

 

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Assembling all the ingredients

 

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Voila, It’s done!

 

If you know me well enough, you should know by now, I usually cook for a minimum of 4, (but living with three men) It’s like cooking for 6. Wait, that’s not all, on Thursday nights, my brother and parents come over for dinner, and I generally make a pasta dish which is always a good idea when feeding a crowd. It’s easy, filling and delicious. Today, I will share with you, My Rigatoni with Sweet Italian Sausage and Red Bell Peppers. I was inspired many years ago, when I had a similar dish at the Italian chain restaurant Carrabba’s. I recreated it and the result was delightful.

Serves: 8 – 10 Degree of difficulty: Medium.  This recipe can easily be divided in half.

Ingredients: 

  • 1.5 lb. Rigatoni or Ziti
  • 1 container of chopped Tomato, Pomi or any brand 26.46 oz
  •  2 containers of strained tomato, Pomi or any brand 26.46 oz
  • 1/4 cup tomato paste
  • 1 tsp. oregano
  • 1/4 cup water
  • 2 tbsp. olive oil for sauce, oil for frying the sausage, and more to drizzle
  • 3 lbs. sweet Italian Sausage with fennel
  • 1.5 red bell peppers cut in Julienne
  •  Salt & pepper to taste
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 16 oz shredded Mozzarella *
  • 3/4 – 1 cup Parmigiano Reggiano, parmesan cheese, grated
  • Fresh parsley for garnish

Preparation:

1) In a large pot, heat up some olive oil and brown sausage in batches, until they obtain a nice golden brown color. Do not attempt to taste them as the inside will still be raw. Cut each link into three or four pieces, and set aside.

2) In the meantime, over med-high heat, in the same pot, heat up olive oil, saute’ the onions until translucent, then add garlic, saute’ an extra minute.  Add tomato paste, cook until it caremelizes into a nice brownish red color, stir occasionally to avoid sticking to the bottom of the pot. If the heat is too high, adjust the setting. Next, add the water, the tomatoes, oregano, bell peppers, salt & pepper.  Bring to a boil, reduce the flame to low, and simmer for a minimum of 30 minutes, up to 45 minutes. DO NOT OVER-COOK, as the peppers will fall apart.

3) On another burner, bring the pasta water to a boil, add salt and cook the pasta to the halfway point, as it will continue to cook in the oven.

4) Now, that you have prepped everything, it’s time to put it all together. In a very large, deep baking pan, drop the pasta, add the sausage, a few ladles of sauce with the peppers, the mozzarella and the parmesan cheese.  Drizzle liberally with olive oil. Mix well until all the pasta is nicely coated with the sauce. There may be some sauce left, save it, you may need it later. Bake covered with foil, in a preheated 350 degree oven for 30 minutes or until pasta is cooked. If you choose to, you can broil it uncovered for the last 5 minutes to get a nice crust. Serve it in a nice pasta bowl, and garnish with parsley! Voila!

* I like to use fresh mozzarella, and break it with my hands, but you can use whatever works for you.  I also like to freshly grate the parmesan cheese.

Next time, you’re having a small gathering, I hope you will try this delicious meal. If you are pressed for time, you can prepare the sauce the day before, but be sure to warm it up on low flame before mixing it with the pasta. You may have to add some water to liquefy the sauce as it will thicken in the refrigerator.

I love the way the flavors work harmoniously in this scrumptious pasta dish. I suggest you pair it with any of these Italian reds, and it doesn’t have to cost a fortune.

Rosso di Montalcino, Sangiovese, or a Super Tuscan.

Buon Appetito! Happy Cooking from Gina’s Kitchen to yours!

Rigatoni with sausage and peppers

 

Organic Whole Wheat Pasta with Broccoli Rabe & Shrimp

 

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The other night, I whipped this meal up quickly, and  was too tired to take a series of pictures. I didn’t want an entire production in the kitchen.  You know what I mean, writing the recipe, take pictures of every step, and so on.  If you are a food blogger, of course, you can relate, and I bet, you’re smiling now.  This recipe was requested by a couple of friends, so I will do my best to go by memory. Thank goodness, I can still remember the ingredients, since this was done recently.

Serves: 4 -6  Degree of difficulty:  Easy – medium

Ingredients:

–  1 lb. whole wheat organic spaghetti, or any pasta of your choice
(this particular one was just a bit under one pound)
–  1/2 tsp. oregano
–  1/4 tsp. Herbes de Provence
–  1/2 tsp. garlic powder
–  1/2 cup dry white wine
–  1/4 cup or so of pasta water
–  6 cloves of garlic, chopped
–  1 lb. medium to large shrimp, peeled and deveined
–  2 tbsp. olive oil, plus more to drizzle at the end
–  1 tbsp. butter
–  Salt & pepper to taste
–  1 head of broccoli Rabe, rough chopped
–  A handful of Parmigiano Reggiano, grated (parmesan cheese)

 Preparation:

You will work simultaneously and do some juggling, but it’s not difficult to obtain the end result.  Be sure to have all the ingredients ready (mise en place).

1) Cook the broccoli rabe in water and drain. Do not overcook, otherwise, it will lose its beautiful green color. Set aside.

2) In the meanwhile, bring to a boil the pasta water, then add salt. Cook pasta according to package directions. I like it al dente, meaning to the bite, which requires less cooking time.  Don’t forget to save some pasta water before you drain it, as I mentioned on the list of ingredients.

3) (While pasta water is boiling,) In a large skillet, heat 2 tbsp. olive oil, over med-high heat, sauté the shrimp for a couple of minutes. Add the garlic, saute an additional minute. Next,  deglaze with the wine, reduce for about 1 minute.  Add all the spices and pasta water, simmer for 5 – 7 minutes on low heat. By this time, the pasta should be drained and the broccoli rabe, cooked. Drop them in the shrimp sauce, stir in the butter and grated cheese.  Mix well, place in a serving bowl. Drizzle liberally with olive oil. I hope you will give this delicious recipe a try. Your loved ones will enjoy every string of spaghetti to the last bite.

Buon Appetito from My Kitchen to yours!

 

 

 

 

Holiday Edition, Special Ingredient Game

Balsamic-Glazed Flank Steak with Orange Gremolata

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Tis The Season To Be Jolly, Fa la la la la, la la la la! Recently, I was introduced to a fabulous group of amazing bloggers on Facebook called: Health and Food Bloggers Mastermind Group. It is one of the best experiences I have had using social medias. The members are very creative in the kitchen, and offer an array of culinary expertise from savory to sweet delights.  We share similar passions such as cooking, baking, wining, and I enjoy their interactions, and willingness to help newbies such as myself, in the world of blogging.   Needless to say, I feel in my comfort zone with this fantastic group.

One of the lovely members, Eleni with My Easy Gourmet, suggested this fun game to spread the holiday spirit. We had to come up with a sweet or savory recipe using a special ingredient. Orange won the most vote, and I am thrilled to share my version with you. I have also shared the other members recipes below, please check them out!

Balsamic-Glazed Flank Steak with Orange Gremolata
Serves: 4   – Degree of difficulty: Easy

Ingredients for the Steak

1.5 – 2 lbs. flank steak
salt and pepper to taste
Season the steak and let it sit at room temperature for a minimum of 30 minutes.

In the meanwhile, prepare the Gremolata and the glaze.

Ingredients for Gremolata

1/2 cup flat-leave parsley, finely chopped
4 garlic cloves, finely chopped
2 tsp. of orange zest
Mixed together and set aside.

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Ingredients for glaze

1/2 cup balsamic vinegar
1 shallot, chopped
1 TBSP. olive oil

Heat olive oil and saute’ the shallot until it’s not longer translucent. Add the balsamic vinegar, bring to a boil and reduce on very low heat for about 10 minutes. Set aside.

Next, grill the steak on high heat for about 8- 10 minutes depending on your desired doneness. I cooked it for 10 minutes which resulted in a medium, medium rare temperature. Let it sit for a couple of minutes to retain its juices. Slice it against the grain, diagonally and place it on a rectangle serving dish for a delightful presentation. Drizzle the glaze on top, and sprinkle the Gremolata all over the steak. Voila! A wonderful and refreshing way to dress up the meat.

Bon Appetit from Gina’s Kitchen

Please be sure to check out the “Orange” recipes, from my other fellow bloggers.

I hope you have enjoyed this special Holiday Edition of recipe sharing, using orange as an ingredient. Please, keep checking back, as I will be updating the links to new recipes.

Wishing you and yours a joyous holiday season filled with good health, happiness and lots of fun cooking for your loved ones!

 

 

 

Veal Meatballs with Pecorino Cheese & Sweet Italian Sausage

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A few weeks ago, hubby asked me to cook for his golfing buddies, since they were playing near the house. I gracefully agreed, and decided to make some veal meatballs over spaghetti. When cooking for a hungry crowd, pasta is always a good idea. I could have easily made a meat sauce, but I decided to get a little fancy, and made meatballs with Pecorino cheese. These delicious meatballs were inspired by D’Angelo Pizza and Wine Bar, but I created my version.

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Serves 8-10     Degree of difficulty: Medium – Difficult

This recipe can easily be divided in half. I am sharing it with you, because I was cooking for a crowd and needed a lot sauce. Normally, I recommend using a marinara sauce for these meatballs, as veal is a more delicate meat, and they can easily fall apart if don’t watch them carefully. In general, marinara is much quicker, where the standard sauce is a slow cooking process. Do not use the sausage in the marinara, as it will crowd the sauce too much. The veal by itself will make a nice appetizer to serve at a party, and will wow your guests. You can also serve them with a side of ricotta cheese. As you can see, there are many variations to this dish.

Ingredients:

  • 3 lbs. ground veal
  • 12 oz Pecorino Romano cheese, grated, divided in half
  • 1 small onion, grated
  • 1 large garlic clove, minced
  • 1/2 cup of whole milk
  •  3/4 cup seasoned breadcrumbs
  • Salt & Pepper to taste
  • A large handful of chopped Italian parsley, flat-leave
  • 2 eggs
  • 2 lbs of Spaghetti or any pasta of your choice

Preparation:

1) First, prepare the meatballs. In a large bowl, place the ground veal, breadcrumbs,  6 oz of grated cheese, milk, garlic, onion, seasonings, parsley and eggs. Combine all the ingredients and mix well with your hands. If you are a beginner cook, I suggest you use an ice cream scoop with handles to form your meatballs. Place them on a greased pan, and  bake in a 350 degree oven for 10 – 12 minutes. Turn them halfway through, to get color on both sides. Remove and set aside. You can certainly pan-fry them also, but it would take a little more work. There is no need to fully cook them as they will continue to cook in the sauce. Yields about 25-26 meatballs using the ice cream scoop.

Ingredients for the sauce: 

  •  4 lbs. sweet Italian sausage with fennel
  • 3 – 4 tbsp. olive oil
  • 1 container of Pomi chopped tomatoes, or other brand
  • 1 Cento, (size #10 can) fully prepared Spaghetti sauce *
  • 1 can tomato paste
  • Oregano, salt & pepper to taste
  • 1/4 – 1/2 cup of water
  • a pinch or two of sugar, optional

Preparation:

1) In a large pot, over med-high heat, add 2 tbsp. olive oil, and brown the sausages (whole)  on both sides.  You will do this in batches. Next, cut the sausage links in 3 pieces each. Set aside.

2) In the same pot, add more olive oil to brown the tomato paste. Cook and stir, until you get a nice caramelization, add the chopped tomatoes, the prepared sauce, the seasonings, sugar and the water. Bring to a boil, then lower the heat. Add the meatballs and the sausage in the sauce. Simmer covered for 2 – 2.5 hours, while stirring FREQUENTLY to avoid burning on the bottom of the pot.  Always taste for flavor and adjust seasoning as needed.

3) When sauce is nearly done, boil the water for the spaghetti and cook according to package directions.

Please note, I took a big chance by simmering the veal for so long, 10 more minutes I would have had a meat sauce. I strongly suggest you do a marinara sauce for them, which will take about 30 minute to 45 minutes. I have been in the kitchen for 25 years and love to experiment and take chances. (making a funny face)

*This is not my typical sauce, because I was cooking for a large crowd, it was convenient for me to use that large can of prepared sauce, which can be found at Italian specialty stores. I occasionally change the brand in the quest for a perfect sauce.

Recommended sauce for the Veal Meatballs (for about 12) 

Ingredients for Marinara sauce: 

  •  1 – 2  28 oz can crushed tomatoes, San Marzano is ideal as they are known for their sweetness, but they will cost you a bit more.
  • Salt and pepper to taste
  • Pepper flakes, optional
  • 2-3 basil leaves, chopped
  • 1/4 cup of Chardonnay, optional
  • 2 Tbsp. olive oil
  • 3 garlic cloves, chopped
  • 1/4 cup of water

Preparation:

Heat olive oil in med-sized pan, and saute’ the garlic. As soon, as they release their aromas, deglaze with wine, add tomatoes, water, seasonings and simmer covered for about 20-30 minutes. Stir occasionally. This marinara is enough for about 1 lb. of  pasta and 10 – 12 meatballs. (About half of the recipe above, more or less) PLEASE BEWARE, THE SAUCE WILL SPATTER, KEEP IT ON LOW AND USE A LID AS A SHIELD.

Now, that everything is cooked, it’s time to serve. I normally, place all the meal on the table, but in this case, I had everyone come up to me in the kitchen with their dishes, so I could have control  over the portions. They were very big eaters, and I wanted to make sure, I had enough for everyone.

With the holidays upon us, I hope,  you will try these meatballs with the marinara sauce. Not only, they will look festive, but I can assure you, they will be the talk of the town.

Happy Cooking and Happy Holidays From Gina’s Kitchen!

Wine pairing suggestion:  Chianti from the region of Tuscany. A luscious and widely popular wine made mostly from the red Sangiovese grapes.

 

 

Shrimp Scampi, Oh-So-Yummy

Pasta is big in my family and there are so many ways to enjoy it. There is a variety of shape to choose from, and the recipes that you can create with them are endless. Today, I would love to share with you my Shrimp Scampi recipe, it is easy and delicious. You can use any size shrimp for this dish.

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Serves: 6 – 8
Difficulty level: Easy

INGREDIENTS:

  • 1 lb of pasta, preferably linguine
  • 1.5 lb extra-large shrimp, peeled and deveined
  • 4 tbsp. olive oil + more for drizzling
  • 2 tbsp. butter + more as needed
  • 3/4 cup of dry white wine
  • 1 lemon, juiced
  • 1 head of garlic, chopped
  • Salt and pepper to taste
  • Parsley for garnish
  • Pasta water, as needed
  • Grated Parmigiano Reggiano cheese, (Parmesan cheese)

PREPARATION:

1) In a large pot, bring water to a boil, and add desired amount of salt.  Drop the Linguine and cook according to package direction. There is NO need to add oil to the water, IF you’re going to stand there and give it a good stir once in a while. This will prevent the pasta from sticking together. I prefer al dente, it literally means, to the tooth.  It’s when the pasta is cooked on the outside but firm on the core. You get this result by reducing the cooking time by 1-2 minutes. Use the package directions as a guideline. I recommend this method because the pasta will cook again in the Shrimp.

2) While the pasta is cooking,  season shrimp with salt and pepper. Over medium-high heat, in a large frying pan, heat the oil and 2 tbsp. butter, sauté shrimp for about 3-4 minutes on one side, turn them, add the garlic, and sauté for another 1-2 minutes. Those are extra-large shrimp and need more cooking time, for smaller shrimp,  cut the cooking time, otherwise, they will become overcooked and rubbery. Shrimp are considered cooked when they become opaque, and obtain a nice pink/orange color.

3) Deglaze with the wine and lemon,  simmer for about 2-3 minutes. Swirl in more butter for a creamy texture, and to add richness to the dish.

4) Drain the pasta (save some pasta water) and pour it in the shrimp, mix well. If you feel like the pasta is too dry, add 1/4 cup of pasta water. This step may not be necessary, please use your judgement as to the consistency you’re looking for.  Add a liberal amount of cheese and stir again until it’s melted. I use this method because everyone in my family loves cheese, otherwise, place it on the table.

5) Plate the pasta, garnish with parsley and drizzle with olive oil. You can serve it with a crostini, which is like a garlic bread, to dip in the sauce and wipe your plate clean. At my home, if the plate is not empty, I take it as my food wasn’t good enough. When someone asks for seconds, I know, I have a winner and it feels wonderful.

My family devoured this dish, and I hope you will enjoy it as much as they did.  It is such a simple recipe, quick and very flavorful. Go ahead, give it a try, you will like it!

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In closing, I’d like to leave you with Sophia Loren’s famous quote: “Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner.”

Wine pairing suggestions: A nice chilled unoaked Chardonnay, Pinot Grigio or a lovely Verdicchio. The choice is yours.

Bon Appetit from Gina’s Kitchen

 

 

 

 

 

 

Trinidad Stewed Chicken

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The main reason I wanted to start this blog, is to share with you my passion for cooking and savoring  ethnic foods during my travels around the world. I have visited many places, including various islands in the Caribbean, the US Virgin Islands, Mexico, Costa Rica, many countries in Europe, Turkey and the USA where I now live with my beautiful family. I’ve been inspired by a variety of cuisines, and fascinated the way food plays a major role in the different cultures. I haven’t had the chance to visit beautiful Trinidad,  a nation consisting primarily of two Caribbean islands just off the northeastern coast of Venezuela. However, I’m very fortunate to have some wonderful friends from that country. It is known for its rich cuisine and famous for its colorful and festive Carnival.  My dear friend Shamin is from there and she loves entertaining. She occasionally serves this delicious Stewed Chicken, which is always a big hit at her gatherings. I’ ve asked her for the recipe for this traditional dish, and she was gracious to provide me with the list of  ingredients and the method of cooking.  I’ve made it on several occasions for my family and everyone loves it. This dish may take a little practice but once you get the hang of it, it can become part of your meal rotations. I took the time to measure all the ingredients and kitchen-test them. I would love to share this very special recipe with you today.

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Serves 4

Degree of difficulty: Easy – Medium
This recipe will take a minimum of an hour not counting the time for marinating.

INGREDIENTS:

  • 3 lbs chicken thighs, skinless, bone-in
  • 1 and 1/2 cup cilantro, chopped *
  • 1 head of garlic
  • 1 small onion, chopped
  • 1 tsp. thyme
  • Salt & pepper to taste
  • 1/4 cup low sodium soy sauce
  • 3 + 2 tbsp. olive oil (5 total)
  • 1/4 cup red wine vinegar
  • 1 tsp. ketchup
  • 1/4 cup brown sugar

 PREPARATION:

1) In a large bowl, season the chicken with salt and pepper and set aside. In a food processor, add the cilantro, garlic,  thyme, soy sauce, 3 tbsp olive oil, vinegar ( salt and pepper, optional)  Pulse but do not liquefy, you should see bits and pieces of the ingredients.  Pour over the chicken and add chopped onions. Give it a good stir and marinate in the fridge for a minimum of 4 hours. If you have the time, I recommend marinating it overnight to infuse all the flavors.

2) On medium heat, In a large frying pan, heat 2 tbsp. olive oil, add the sugar and spread it around. As soon as it starts to bubble, lower the heat and stir in the ketchup, be careful, it will splatter a little.  (This will be a quick process, if you wait too long, the sugar will get dark and the results will be unpleasant.

3) Drain the chicken well and place them in a single layer on the pan, raise the heat to medium high and let them brown for about 3 minutes on one side, until they have a nice golden color. Turn them and brown other side for another 2-3 minutes.

4) Pour the marinade over the chicken, bring to a quick boil, reduce the heat to LOW,  cover and simmer for a minimum of 30 minutes. You can check it halfway through, the sauce should be simmering nicely.  When the time is up, check and make sure chicken is thoroughly COOKED, if not, allow an extra 5- 10 minutes. Serve over white or brown rice.  

My grown son Peter-John is usually my taste tester, and his reaction was, “Oh my goodness! screaming from the top of his lungs,” this sauce is so good!” This happened to be the best one I ever made because I marinated it overnight.

*Traditionally, Culantro is used in this dish, but since Cilantro is more readily available, it makes for a nice substitution. It is fun to have a variety of dishes in your repertoire, and interesting to savor  international cuisines from all parts of the world.  I hope you will get creative and try this exotic and delicious dish.  Wishing you Bon Appetit from Gina’s Kitchen.

 

 

 

 

 

 

 

 

 

 

 

Filet Mignon with a Sherry Cream Sauce

If you are celebrating a special occasion and want to make a nice impression, this is the dish. I recommend to do this on the weekend since it is time-consuming, but worth every effort. First, start with the sauce and set aside.  Decide what side/starch you’re making and start prepping, next, sauté the mushrooms. Lastly, prepare the meat.

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Serves: 4
Degree of difficulty: Medium – Difficult
(It’s time-consuming but easy-to-follow.  Allow a minimum of 1. 1/2 hours from start to finish)

I will start with the method of cooking for the meat first, since it is the featured dish. Otherwise, follow my directions in the introduction to make things easier in the kitchen.

Filet Mignon

INGREDIENTS:

  • 2. 1/2 lbs pre-cut Filet Mignon, 4 pieces*
  • 2 tbsp. olive oil
  • Salt & Pepper to taste

PREPARATION:

1) Season the meat with salt & pepper and let it sit at room temperature for at least 30 minutes.  Pre-heat oven to 350 degrees.

2) Meanwhile, in a large pan, (that can withstand the oven temperature) over medium-high heat, heat oil, sear the meat, 3 minutes on one side, then 2 minutes on the other side. There will be a nice sizzling sound, and the meat will get a nice brownish color as pictured.

3) Finish cooking in the oven for 15 minutes, for a  medium-rare to medium temperature based on your oven.  Remove, cover with foil and let it sit for 5 minutes to retain the juices.

Sherry in a Cream Sauce

INGREDIENTS:

  • 1 shallot, chopped
  • 1/2 cup Sherry
  • 1 cup low sodium beef stock (or broth)
  • 1/2 cup of heavy cream
  • 1 tbsp. salted butter (unsalted if on low-sodium diet)
  • 2 tbsp. olive oil
  • 1 tsp. corn starch, 3 tsp. water, optional

PREPARATION:

1) In a large pan, over medium high heat,  heat the oil and the butter, then sweat the shallots for about 2 minutes.

2) Deglaze with the sherry and lower the heat,  about 1 minute.

3) Add the stock, bring to a boil and simmer for about 1 minute.

4) Whisk in the cream, let it reduce on low heat for about 15 minutes. Add salt and pepper to taste. Stir occasionally.

To obtain a thicker sauce, dilute the corn starch in the water and
pour in the sauce. Stir and simmer an extra 2 minutes, and set aside. It will thicken upon sitting while you’re busy preparing the other dishes. Before serving, just warm it up on very low heat and stir. 

Sautéed Mushrooms

INGREDIENTS:

  • 1 lb portabella or cremini mushrooms, sliced
  • 2 tbsp. olive oil
  • 1 tbsp. salted butter

PREPARATION:

1) In a medium size pan, over medium-high heat, heat oil and butter, add the mushrooms and sauté them for about 10 minutes while stirring occasionally.

I also served a salad, and potatoes as a side dish, not featured.

*You can substitute the Filet with a Sirloin cut, to make it a more affordable dish. Just be sure not to overcook it, as it can get tough.

I suggest you cook and clean as you go along, otherwise, the kitchen will be a big mess. You will have to do some juggling, but in the end, you and your family will be very happy with the amazing results. Now it’s time to plate the Filet Mignon.

Swirl some Sherry Cream Sauce on the bottom of the plate, place the Filet on top, drizzle more sauce, then garnish with mushrooms and parsley. Bon Appetit!

Wine pairing suggestions for this dish:  Valpolicella, Amarone, Chianti Classico, Primitivo or a California Zin

I hope you have enjoyed reading this post and will find the time to make this exquisite dish.  Always live life to the fullest, and celebrate with good food and wine. Happy Cooking from Gina’s Kitchen!

Veal Bolognese over Pappardelle

Veal Bolognese

The traditional Bolognese sauce originated in Bologna, the capital of Emilia-Romagna,  a famous region in Northern Italy, North of  Florence.  It is commonly called Ragu Bolognese. There are different versions,  just like you will find different versions of  tomato sauce and pizza. The Bolognese is always a meat-based tomato sauce, usually veal, and an Italian soffritto: carrots, onions and celery. Some recipes call for beef and/or pork. Milk or cream can also be added to give it a more authentic feel. Today, I will share with you my version of the Bolognese sauce.  It is quick, easy, delicious and you can double up the recipe to feed a large crowd.

Ingredients

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Browning the pancetta

Sweating the veggies

Browning the veal

Cooked Pasta

Voila! Dinner is ready

INGREDIENTS:

  • 1 – 1/2 lbs ground veal
  • 1 tbsp tomato paste
  • 1 chopped tomato (Pomi) or any other brand,  about 26 oz
  • 1 strained tomato (Pomi) or any other brand,  about 26 oz
  • 1/2 cup water and more pasta water, if needed
  • 1 tsp oregano
  • Salt and Pepper to taste
  • 2 carrots, sliced
  • 4 – 5 garlic cloves, minced
  • 1 small onion, diced
  • 1/4 lb pancetta, chopped
  • 3 tbsp olive oil
  • Flat leave parsley, chopped, to garnish
  • Grated Parmigiano Reggiano cheese (Parmesan cheese)
  • 1 lb. Pappardelle pasta

Degree of difficulty:  Easy
Serves 4  (hungry) people as a main meal
This recipe takes a minimum of  45 minutes to an hour to prepare, but you can extend the cooking  up to 2 hours if you have the time. You will need to add water occasionally, and stir constantly to reduce the sauce. The flavors will be more infused and you will get a richer sauce.  However, this recipe is a quicker version for today’s busy lives , and the best part of it, your loved ones will not know the difference.

PREPARATION:

1)  On medium-high heat, in a 6-8 quart stock pan, heat oil, brown pancetta, 2-3 minutes, remove and set aside.

2)  There will be some oil left in the pot, add the onions, carrots and garlic  and sweat for about 2-3 minutes.

3)  Add veal, brown for about 5 minutes by stirring occasionally, then add tomato paste,  continue to brown until you get a nice caramelization.

4)  Add strained and chopped tomatoes, pancetta, 1/2 cup water, salt & pepper, oregano. Bring to a boil, cover and simmer for about 45 minutes on low heat. Stir occasionally to avoid the sauce from sticking to the bottom of the pot.  If you feel like the sauce is too thick, add some pasta water. Remember, this is a meat sauce and it is supposed to be thick and not watery, therefore, use your judgement.

5)  On another burner, get the water boiling for your pappardelle or whatever pasta you’re using, cook according to package directions.

6)  Drain pasta, (save some water if you need it for the sauce) and pour it over the meat sauce. Make sure all the pasta is nicely coated and serve immediately. If you let it sit, the pasta will absorb all the sauce and it will become dry. Have the grated Parmigiano Reggiano at the table for individual use. If you don’t feel comfortable serving it this way, place pasta in bowls and pour sauce over each one. Sprinkle chopped  parsley to garnish it and give it your personal touch.

I paired this Bolognese with a delicious Rosso di Montalcino that went together magically.  You certainly can use a nice Chianti instead, and it doesn’t have to be expensive. I promise you, your loved ones will thank you for this amazing dish. They will think you spend the entire day in the kitchen to create this delectable and hearty meal.  With winter around the corner for some of you, this meat sauce will keep you warm and your belly satisfied.  I hope you will try this recipe and have fun with it.

Disclosure, I don’t get paid to advertise products on here,  I use whatever brand I have in my pantry at the time of cooking. I like to change it up anyway and experiment. That’s what makes cooking fun and interesting (at least for me).   Use whatever brand you prefer, be daring and have confidence.  If you view cooking as a chore, it will be boring and uninteresting, but if you cook with passion, you will enjoy every step, and your meal will always be a success. I must admit, I enjoy getting compliments from my family because  it encourages me to cook more for them. I’m not perfect and I’ve made a few mistakes in the kitchen, but I learned from them.  The only way you’re gonna learn and create your signature dish is by experimenting.  There is always room for improvement and I welcome feedback. I hope you have enjoyed today’s blog, and will give my recipe a try soon.

Cheers and Happy Cooking from Gina’s Kitchen!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://atomic-temporary-72612853.wpcomstaging.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
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