Pleasantly Pasta (recipes)

 Scoll down for recipes: Ragu Bolognese, Garlic Spaghetti and Meatballs

Ragu Bolognese

This was one of the first adventurous things I tried...it turned out great!  However, don't make it thinking it's going to taste like the spaghetti you grew up on...I had to get past that before I realized how yummy this was.  I think it could've use a little less cream, but that seems to be a constant with me, so it's probably just my preference.  I felt very accomplished after serving this dish.  Making pasta sauce from scratch has always been one of those thing I thought only very seasoned cooks could pull off.  But from me to you, it wasn't that hard...just a lot of chopping, stirring and simmering, oh and an ingredient list a mile long, are you ready?

10 servings
1lb           ground beef
1/2 lb       ground pork
1/4lbs      bacon strips, chopped
2              medium onions, chopped
2              celery ribs, chopped
4              garlic cloves, minced (I use the smallest part of a cheese grater)
1 C          dry red wine (I use something I will drink, like Merlot...not cooking wine) or beef broth
1 can       crushed tomatoes (28 oz.)
1 can       tomato sauce (15 oz)
2 tbsp      tomato paste
2              bay leaves
2 tsp        sugar
1 tsp        salt
1/2 tsp each:
                dried thyme
                dried oregano
                ground cumin
                ground nutmeg
                ground pepper
1/2 C       heavy whipping cream
2 tbsp      butter
2 tbsp      fresh parsley, minced
1/2 C       grated Parmesan cheese (I always add extra cheese!)

Don't forget the noodles when grocery shopping...I used whole wheat angel hair, but this would be good on just about any kind of pasta.  Also get extra Parmesan (the real stuff, not the powdered)

• In a large pot, cook the beef, pork, onions, celery and carrots over medium heat until meat is no longer pink.  Drain.  Add garlic and cook for 2 more minutes.  Add wine (or broth).  Cook for 4-5 minutes or until liquid is reduced by half.
• Stir in the crushed tomatoes, tomato sauce, paste, bay leaves and all the seasonings.  Bring to a boil. Reduce heat and simmer, uncovered, for 1 1/2-2 hours until thickened, stirring occasionally. 
• Discard bay leaves (fish around with a spoon until you find them).  Add cream, butter and parsley.  Cook 2 minutes longer.  Stir in cheese. 
• Serve over hot pasta (cooked according to package) and additional Parmesan cheese.

**I have a from scratch cheesy garlic bread recipe on the "If I can do it  you can do it" recipe page.  If you decide to brave both the Ragu and bread, be prepared to be in the kitch most of the day.**

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Garlic Spaghetti and Meatballs

I made this recently and it was my first go-round with Italian style meatballs.  It was a good version of classic spaghetti and I think it was easy to make it turn out the way it should the first time.  The only things I will tweek next time I make this (and I definately will) is add, if you can believe it, a little more garlic (I L.O.V.E. garlic). I will also make sure the meatball have a nice brown crust on them before I call browning done.  This is a crowd pleasure to all that like spaghetti.  I doubled the recipe and it held up for 3 days...the last few drops were used as a marinara for homemade mozzerella sticks.

6 Servings

Meatballs:

2          eggs, lightly beaten
1/2 C   dry bread crumbs ( I use seasoned croutons, thrown in the food processor)
1/4 C    Parmesan or Ramano cheese, grated
2 tbsp   fresh parsley, minced
1/8 tsp   pepper
1 lbs      ground beef
2 tbsp    olive oil

Sauce:

2-3        garlic cloves, minced
1 tbsp    olive oil
2 cans    crushed tomatoes (28 oz. ea)
2-3 C      water, divided
1 can       tomato sauce (8 oz)
1 can       tomato paste (6 oz)
1/2 C       fresh parsley, minced
1/4 C       Parmesan or Romano cheese, grated
1 tbsp      dried basil
2 tsp         sugar
1/2 tsp      salt
1/4 tsp      pepper
Additional grated Parmesan cheese and minced parsley for garnish, opptional