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.

Ravioli With Tomatoes Asparagus Garlic and Herbs

Original recipe on Cooking Classy 

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Ravioli With Tomatoes Asparagus Garlic and Herbs
This is quick and easy. Full of flavors.
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish, pasta
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Cook ravioli in boiling water according to package instructions. Heat oil and butter in a large skillet. Add asparagus to skillet and saute until tender, about 4 minutes. Add tomatoes and garlic, saute for 1 minute. Toss in vinegar. Drain water from pasta and pour in large serving bowl. Add asparagus mixture, walnuts, basil, parsley. Season with salt and pepper and toss. Sprinkle in Parmesan and serve.

Light Italian Wedding Soup

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Light Italian Wedding Soup
Easy to make soup that would be good for a weeknight dinner.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 tsp. salt and 1/4 tsp pepper. Using 1 Tbsp. for each, roll mixture into balls.
  2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3-4 minutes. Add broth and tomatoes; bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
  3. Add kale, cook until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired. Season with salt and pepper. Serve soup with more Parmesan. Enjoy!
Recipe Notes

Recipe adapted from Martha Stewart

Artichoke Ricotta Flatbread

Very flavorful. Original recipe found on Half Baked Harvest.

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Artichoke Ricotta Flatbread
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Instructions
  1. Preheat oven to 450. Grease a baking sheet with olive oil. On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden. While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette. To make the vinaigrette mix all ingredients together.

Kale Salad

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Kale Salad
This salad is sooo good, if you don't like spicy you may want to skip this one. The serrano pepper is what makes it!
Course salad
Servings
Ingredients
Course salad
Servings
Ingredients
Instructions
  1. In a large bowl toss kale with 3/4 of the parmesan, the olive oil a,d the lemon juice. Season with salt and pepper. Let sit for 10 minutes to tenderize the kale. Just before serving, sprinkle the pine nuts, currants, radishes, chili, and mint over the kale, and toss. Garnish with the remaining parmesan. Enjoy!
Recipe Notes

Recipe found and adapted from InStyle magazine.