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<blockquote data-quote="moreluck" data-source="post: 2927658" data-attributes="member: 1246"><p><span style="font-size: 22px"><strong>Weeknight Bolognese</strong></span></p><p><img src="https://d213sdapb08052.cloudfront.net/assets/cookbooks/barefoot-contessa-how-easy-is-that/_cookbookCover/How-Easy-is-That-cover_160809_005136.jpg?mtime=20160809005126" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p>From the cookbook:</p><p></p><p>Barefoot Contessa How Easy Is That?</p><p></p><p>Weeknight Bolognese</p><p></p><ul> <li data-xf-list-type="ul">2 tablespoons good olive oil, plus extra to cook the pasta</li> <li data-xf-list-type="ul">1 pound lean ground sirloin</li> <li data-xf-list-type="ul">4 teaspoons minced garlic (4 cloves)</li> <li data-xf-list-type="ul">1 tablespoon dried oregano</li> <li data-xf-list-type="ul">1/4 teaspoon crushed red pepper flakes</li> <li data-xf-list-type="ul">1¼ cups dry red wine, divided</li> <li data-xf-list-type="ul">1 (28-ounce) can crushed tomatoes, preferably San Marzano</li> <li data-xf-list-type="ul">2 tablespoons tomato paste</li> <li data-xf-list-type="ul">Kosher salt and freshly ground black pepper</li> <li data-xf-list-type="ul">3/4 pound dried pasta, such as orecchiette or small shells</li> <li data-xf-list-type="ul">1/4 teaspoon ground nutmeg</li> <li data-xf-list-type="ul">1/4 cup chopped fresh basil leaves, lightly packed</li> <li data-xf-list-type="ul">1/4 cup heavy cream</li> <li data-xf-list-type="ul">1/2 cup freshly grated Parmesan cheese, plus extra for serving</li> </ul><p>Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.</p><p></p><p>Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.</p><p></p><p>While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side.</p><p><span style="font-size: 9px">(never trust a skinny cook)</span></p></blockquote><p></p>
[QUOTE="moreluck, post: 2927658, member: 1246"] [SIZE=6][B]Weeknight Bolognese[/B][/SIZE] [IMG]https://d213sdapb08052.cloudfront.net/assets/cookbooks/barefoot-contessa-how-easy-is-that/_cookbookCover/How-Easy-is-That-cover_160809_005136.jpg?mtime=20160809005126[/IMG] From the cookbook: Barefoot Contessa How Easy Is That? Weeknight Bolognese [LIST] [*]2 tablespoons good olive oil, plus extra to cook the pasta [*]1 pound lean ground sirloin [*]4 teaspoons minced garlic (4 cloves) [*]1 tablespoon dried oregano [*]1/4 teaspoon crushed red pepper flakes [*]1¼ cups dry red wine, divided [*]1 (28-ounce) can crushed tomatoes, preferably San Marzano [*]2 tablespoons tomato paste [*]Kosher salt and freshly ground black pepper [*]3/4 pound dried pasta, such as orecchiette or small shells [*]1/4 teaspoon ground nutmeg [*]1/4 cup chopped fresh basil leaves, lightly packed [*]1/4 cup heavy cream [*]1/2 cup freshly grated Parmesan cheese, plus extra for serving [/LIST] Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes. Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box. While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining ¼ cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and ½ cup Parmesan and toss well. Serve hot with Parmesan on the side. [SIZE=1](never trust a skinny cook)[/SIZE] [/QUOTE]
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