Beef Bolognese

Original recipe found on The Cookie Rookie.  This was delicious, tasted like good home cooking.

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Beef Bolognese
Feel like a warm home cooked meal that is flavorful, this one is for you.
Course Main Dish, pasta
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
For Serving
Course Main Dish, pasta
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
For Serving
Instructions
  1. In a heavy saucepan heat oil and once the oil shimmers place basil leaves. Fry the leaves until crispy. 1-2 minutes. Remove and put on paper towel. Set aside. Add 2 tbsp butter to oil. Add the onion, carrot and celery. Saute until lightly browned. Add ground chuck and break up and cook until meat only slightly pink. Season with salt. Add wine and cook until evaporated, stir occasionally. Add milk and 2 gratings of nutmeg from zester. Stir well until milk is almost evaporated. Add the tomatoes to pot. Bring to soft boil and lower to low simmer. Cook uncovered for 3 hours. If liquid evaporates add 1/2 c water as needed. When done it is ready to serve. About half hour before being done boil water and cook your pasta. Serve pasta with the bolognese. Top with basil leaves and parmesan.

Belgian Waffles

These were the best Belgian waffles I have found a recipe for.  Original recipe on Something Swanky.

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Belgian Waffles
Delicious, I used my Mickey Mouse waffle maker.
Course breakfast
Prep Time 5 minutes
Servings
waffles
Ingredients
Course breakfast
Prep Time 5 minutes
Servings
waffles
Ingredients
Instructions
  1. Mix all dry ingredients together. Add eggs, milk, oil, vanilla and mix well until batter is formed. Pour 1/2c batter into hot waffle maker. Cook until golden brown. I topped mine with fresh berries and whipped cream.

Lasagna

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Lasagna
Meat and cheese packed lasagna that is absolutely delicious.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a large pot over medium heat, add in the sausage and ground beef. Use a wooden spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is browned. Stir in sugar, basil, fennel, oregano, 1/2 tsp salt and pepper to taste, and 1/4 cup parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1 hour stirring occasionally.
  2. Meanwhile place lasagna noodles into the bottom of a pan. Pour hot water over the noodles, making sure the pasta is completely immersed in water. Let them soak for 30 minutes, then drain and discard water.
  3. In a mixing bowl combine ricotta with egg, 2 Tbsp parsley, 1/2 tsp salt, and nutmeg. Refrigerate until ready to assemble lasagna.
  4. Preheat oven to 375F. Lightly grease a deep 9x13 pan.
  5. To assemble spread about 1 cup meat sauce in the bottom of the pan. Place 3 noodles on top. Spread with 1/3 of the ricotta mixture. Top with 1/4 of the mozzarella slices. Spoon 1 1/2 cups meat sauce over the mozzarella, then sprinkle with 1/4 cup parmesan. Repeat layering 2 more times to create 3 complete layers. To finish, place a final layer of pasta, topped with another 1 cup meat sauce to cover the pasta. Top with the remaining mozzarella and parmesan. Cover loosely with foil.
  6. Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Enjoy!
Recipe Notes

This recipe was adapted from The Stay at Home Chef