A Bowl of Bolognese

So I know it's been a while since I've posted a recipe on here. It's actually been awhile since I've had time to cook! But I had some spare time the other day and I thought a nice pasta dish would be lovely. (I always think a nice pasta dish would be lovely.) But I also wanted to try to work some veggies and fiber into my dinner so I decided on a rich, hearty bolognese sauce. Plus I had lots of celery in my fridge, so, perfect!

There's lots of different ways to make tomato sauce. Marinara is usually just tomatoes cooked down with some basil and garlic. I usually just do a quick sauce with some onions thrown in too. But this sauce is special and requires a little thinking ahead because the longer it simmers the better it gets! Lets make it!

You will need 2 pounds of ground meat (I used beef you could also use any combination of pork, veal, turkey, wild boar, use your imagination!), celery, carrots, garlic, onion, milk (yes milk), red wine, tomato paste, crushed tomatoes, and thyme.

Chop the veggies in a small dice (you could use a food processor) and saute in olive oil. I also added some butter cause that's how I roll but it's not required. Be sure to salt the veggies to draw out the water and flavor. When the veggies are soft add the garlic and thyme. Mmm, kinda smells like Thanksgiving at this point.

Add the ground meat and break up into little bits. When the meat is cooked add in milk and simmer to reduce. I read that the milk is important because it protects the meat from the acidity of the wine. Speaking of which, when the milk is reduced by half add in the wine!

When the wine has reduced by half add in the tomato paste and crushed tomatoes. Thin out the mixture with chicken stock or water. Add salt and pepper to taste but not too much because as the sauce reduces the flavors will grow. Now here is the important part. The sauce needs to simmer for AT LEAST an hour. An hour and a half to two hours is even better. So go watch some TV, maybe catch up on some yardwork or gardening, pay your bills, you got time!

Your patience will be rewarded with a thick, rich, meaty sauce that's a little bit sweet from the tomatoes and carrots. Serve over your favorite pasta. I used some linguine which was a good choice as this is a hearty sauce. Enjoy!

Bolognese Sauce
Adapted from epicurious.com

2 pounds ground meat
2 large carrots
4 ribs celery
2 onions
4-6 cloves garlic
1 cup milk
1 cup red wine
1 can tomato paste
1 can crushed tomatoes
1 cup water or chicken stock
1 tablespoon thyme
Salt and pepper (the recipe I used said 1 1/4 teaspoons salt but I added way more than that. Salt is pretty subjective so just taste as you go along!)

Finely dice carrots, celery, and onions and saute in olive oil with a sprinkle of salt. When veggies are soft add in finely chopped garlic. (I use a grater.) Add in thyme. Add in meat and break up into little pieces. When meat is cooked add milk and reduce to about half. Then add in red wine and reduce that by half as well. Stir in tomato paste, crushed tomatoes and chicken stock. Salt and paper to taste. Simmer over medium low heat for at least one hour. Serve with your favorite pasta.

A Meatball You Can't Refuse

Have you noticed I like pasta? Well I especially love these Sicilian Style Meatballs. They're the perfect meatball, moist, flavorful, easy to make, and they freeze really well so you can make a bunch and save some for later! Or you know, just eat them all up right away!

Here's what you will need to make them yourselves. Ground meats (I used a combo of beef and turkey), onion, breadcrumbs, fresh basil, parmesan cheese, an egg and craisins. Yes craisins. It might sound weird but don't leave them out! Also I would normally put in some garlic but I forgot to buy it at the store. :(

In a large bowl soak the breadcrumbs in a little bit of milk. Then dump in the rest of the ingredients along with some salt and pepper and get to mixing! Don't be afraid to get in there with your hands. Roll out the meat mixture in 1 1/2 inch balls and put on a greased cookie sheet. I put down some aluminum foil first for easy clean up. Bake at 350 degrees for about 30 minutes.

In the meantime make some sauce for the meatballs. You can of course use store bought tomato sauce, but that's not the way I roll. I took a photo of ingredients for the sauce but had a major case of the brain farts and left out like half of the ingredients so I thought I'd just tell you about them. You will need an onion, olive oil, a splash of wine, crushed red pepper flakes, dried oregano, canned diced tomatoes, tomato paste, chicken broth, brown sugar and fresh basil. Once again I would also put in lots of garlic but like I said before, brain farts today. Saute chopped onions (I used white and red) until soft with a little bit of salt and pepper. Splash in some red wine, I used Marsala, and reduce. Sprinkle in the crushed red pepper and oregano. Dump in the diced tomatoes, tomato paste and chicken stock. Simmer on medium low to thicken the sauce.

When the meatballs have finished baking take them out of the oven and dump into the sauce along with the chopped basil. Stir the delicious goodness together and it's ready to go!

Serve on top of your favorite paste. My poison of choice tonight was linguine. My brother provided some lovely garlic toast to go with the pasta. His secret to yummy toast is lots of cheese! No complaints here. Mmmmmm, if I had a Sicilian grandmother I think she would be proud.

Here, you can have the first bite! Go on, the Sicilian grandmother side of me says you're too thin and you need to eat more! Mangia Mangia!

Sicilian Style Meatballs
adapted from Epicurious.com

2/3 c breadcrumbs
3 tablespoons milk
1/3 c Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 egg
1 minced garlic clove
1 lb ground beef, turkey, pork, or combination
2 tablespoons chopped craisins
1/2 tablespoon salt
1/4 teaspoon pepper

Soak the breadcrumbs in the milk for 5 minutes in a large bowl. Add in rest of the ingredients and mix well. Roll mixture into 1 1/2 inch balls and place on a greased baking sheet. Bake at 350 degrees for about 30 minutes, or until cooked through. While meatballs are cooking make sauce.

Tomato Sauce

1 chopped large onion
3-4 minced cloves garlic
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup red wine
pinch crushed red pepper flakes
1 tablespoon dried oregano
32 oz can diced tomatoes
6 oz can tomato paste
1/2 cup chicken broth
2 tablespoons brown sugar
2 tablespoons julienned fresh basil

Saute onion and garlic in olive oil with salt and pepper until softened. Add red wine and simmer until reduced. Add pepper flakes and oregano. When wine is reduced to about half add tomatoes, tomato paste, chicken broth and brown sugar. Simmer on medium low heat until thickened.

When meatballs are ready remove from the oven and add to the sauce along with the basil. Stir and serve over pasta.

Make Your Own Take Out!

Pot stickers are one of my favorite things to order at Chinese restaurants, and I'm sure most of you will agree with me! My mom actually used to make them when I was growing up so when my friend Laura returned from Japan and brought me a little gyoza maker I knew I had to give it a try. So this Saturday when Laura and I had nothing else to do we swung by the Chinese market (and the regular market when I realized I had forgotten green onions) and spent the afternoon folding gyoza. It was a lot of fun! And delicious! I might never have to order take out again! And many thanks to Laura for taking the photos of me in action.

Here's what you'll need if you want to make them too! Napa cabbage, carrots, ground pork, green onions, garlic, fresh ginger, soy sauce, sesame oil, salt and gyoza wrappers.

Chop the cabbage into small pieces and add to a large mixing bowl with the ground pork. Grate in the carrots. Chop the green onions into small pieces and add those along with the minced ginger and garlic. Add 1/2 tablespoon salt, 1 1/2 tablespoons soy sauce and 1 tablespoon sesame oil. Now it's time to get a little messy! The best way to mix all the ingredients is with your hands, so dig in!

Here's the little gadget Laura bought me, isn't it cute! Place a gyoza wrapper inside and put 1 tablespoon of the filling in the middle. Dab your finger in water and wet the outside of the wrapper. Fold and press tightly.

Voila! Perfect little dumpling!

If you can't pop down to the 99 yen store to get your own gyoza gadget, no problem! Just place 1 tablespoon of filling in the middle of the wrapper, wet the outside, and fold, sealing the edges tightly. Make sure you press all the way around! To add a little flare crimp the edges, about 4 crimps looks perfect.

Cover your gyoza with a damp towel to keep them from drying out. Aww, lookit all the cute little dumplings!

You have 2 options for cooking your gyoza. To boil bring a large pot of water up to a boil. Add a little salt and dump in your gyoza, do batches of about 15 at a time depending on the size of your pot so they don't crowd each other. The gyoza are ready when they float to the top and wrappers become transparent, about 5-7 minutes. To pan fry add 2 tablespoons oil to a pan bring to medium heat. Add the gyoza and fry until they are golden brown. Add 1/3 cup of water to the pan and cover. The gyoza are ready when the water has all evaporated, about 7-10 minutes

Mmmmmm, golden brown and delicious! For the sauce to dip combine 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil and 2 chopped green onions. These are also great with a dab of siracha (a verrrry small dab!)

Simple boiled gyoza, just like mom used to make! These dumplings also freeze great. Spread uncooked gyoza on a cookie sheet and pop into the freezer. Once they are frozen you can transfer to a ziploc bag (this way keeps them from sticking together.)

Pork Dumplings (Gyoza)
Adapted from Ming Tsai's Pork Pot Stickers

1 pound ground pork
1/4 napa cabbage, chopped into small pieces
2 carrots, grated
2-3 green onions, chopped into small pieces
2-3 cloves garlic, minced
small nub of ginger, minced about 1/2 tablespoon
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 tablespoon salt

1 package gyoza wrappers

Mix together all ingredients together for the filling. (Use your hands, it's fun!) Make gyoza by putting 1 tablespoon filling in the center of a gyoza wrapper. Wet the outside of the wrapper and fold. Pinch around the outside to seal tightly. Crimp edges for decoration.

To cook gyoza by boiling: Bring large pot of water to boil. Salt the water and add gyoza in batches. Cook until gyoza float to the top and the wrapper becomes translucent, about 5-7 minutes.

To cook gyoza by pan frying: Add 2 tablespoons oil to a pan and put over medium heat. Add gyoza and cook until golden brown. Add 1/3 cup water to pan and cover. Cook until water is evaporated, about 7-10 minutes.

For sauce: Mix together 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil and 2 chopped scallions

Dill-licious Pasta Salad

Dill is one of my favorite herbs and I jump at the chance to cook with it and eat it! This pasta salad used to be a frequent purchase from Central Market until I figured, why not make it myself? So here is my version, pumped up with lots and lots of dill!

Here is what you will need: your favorite short pasta, I used bowties, red and/or yellow peppers, grape tomatoes, cucumber, mayo, sour cream, lemon juice and the main star dill

Start off by cooking your pasta so it will have a chance to cool. Cook the pasta a little bit more than you might normally because when it gets cold it will firm up. When the pasta is done run it under cold water to stop the cooking and cool it off. Slice the peppers into strips. Peel the cucumber, halve and scoop out the seeds. Slice and toss in a large bowl with the peppers and pasta. Cut the tomatoes in half and toss those in too.

Mix together 1/2 cup mayonnaise, 1/2 cup sour cream and a good squirt of lemon juice. Salt and pepper to taste. Chop up a large handful of dill, I ended up with about a 1/4 cup. Stir the dill into the sauce and then add it to the bowl with the pasta and veggies. Toss everything together.

Mmmmmmm. This pasta salad made a perfect side dish to the hamburgers my dad grilled up for Memorial Day. If you like dill this is a must try! Hope you like it!

Dill and Pepper Pasta Salad

8 oz pasta, cooked and cooled
2 bell peppers, red or yellow. sliced
1 cucumber, peeled seeded and sliced
1/2 pint grape tomatoes, halved
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon lemon juice
1/4 cup chopped dill

Toss together cooled pasta and sliced veggies in a large bowl. Mix together mayo, sour cream, lemon juice and dill in a separate bowl. Salt and pepper to taste. Dump mayo and sour cream sauce in with pasta and veggies and toss everything together. And you're ready to eat!

Nom Nom Sausage Pepper Pasta

I love making pasta, there are so many variations you can make that it never gets old! Throw in whatever veggies or meats you have on hand, make a delicious sauce, toss with your favorite pasta and viola! This happens to be one of my favorite combinations, I hope you like it as much as I do!

Here is what you will need to make it: Link sausage, a large onion, any colored peppers, broccoli, canned tomatoes, garlic, red pepper flakes, oregano, basil, olive oil, heavy cream, Marsala wine, Parmesan cheese, and spaghetti.

Start by cooking the sausage. You can do them any way you like or even use some leftover sausage from the grill. I started them by boiling in 1/4 of the Marsala wine and 1/4 of water for 10 minutes with the lid on, then take the lid off and cook 10 more minutes until browned. Take them out of the pan when done. Meanwhile chop your veggies into bite sized pieces. Add a little olive oil to the pan after taking the sausage out and dump the veggies in. Toss in a little salt and pepper to taste. Chop the garlic and add that in too. Cook the veggies until soft but still have a little bite to them. Take the veggies out and set them aside.

Now time for the sauce (also time to start cooking your pasta.) Add 1/2 cup Marsala wine and reduce to about half. Pour in 2 cups heavy cream and reduce that as well. Season with salt and pepper, and add in a couple shakes of the red pepper flakes (as much spicy as you can take) and the herbs, chopped. Cut up your sausages to bite sized pieces and when the cream sauce has reduced add them back to the pan along with the veggies and canned tomatoes. Stir to coat and let it simmer a bit to let all the flavors meld. When your pasta is ready it's time to plate it up! Sprinkle a little Parmesan cheese on top for the perfect finishing touch.

Yum! Go on, take a bite!


Sausage Pepper Pasta
(makes 4-6 servings depending on how hungry you are)

4-5 links Italian sausage
1 large onion
2-3 bell peppers
1 large or 2 small heads broccoli
1 cup canned diced tomatoes
4 cloves garlic (I love garlic!)
Red pepper flakes
1 tablespoon chopped fresh oregano, or 1 tsp dried
1 tablespoon chopped fresh basil, or 1 tsp dried
Olive oil
1/4 cup plus 1/2 cup Marsala wine
2 cups heavy cream
Parmesan cheese
Your favorite pasta

Cook sausage according to package directions or boil in a large pan with 1/4 cup Marsala wine and 1/4 water for 10 minutes with lid on and 10 minutes with lid off. Remove sausage and let them rest. Chop your veggies into bite sized pieces and add to the pan along with a swirl of olive oil (2 tablespoons) and salt and pepper to taste. Chop garlic and add. Cook the veggies at medium high heat until tender but still crisp, say about 10 minutes. Remove from pan.

To make the sauce add 1/2 cup Marsala wine to pan and reduce to about half. Add in the heavy cream and reduce heat to medium low. Salt and pepper to taste, then give a few shakes of red pepper flakes. Add in the herbs. Meanwhile chop sausages into bite sized pieces. When the cream sauce is nice and thick toss in sausage and veggies. Stir to coat and simmer for about 5 minutes to let all the flavors blend. Spoon sauce on top of your favorite pasta and sprinkle with Parmesan cheese. A garnish of basil leaves is optional (but pretty!)

This pasta is also great with the addition of mushrooms and probably a zillion other yummy vegetables. If you come up with a good combo, let me know!