Ina's Weeknight Bolognese

I have to confess:  Ina is my new best friend, or obsession, whatever you want to call it.  I love Ina Garten and can read her cookbooks like novels.  Her beautiful pictures.  Her comments about each recipe.  In the last year, I have read 4 and am already stalking the next one(s!) I want!  I have tried a handful of recipes from each book, and she has never disappointed.  So, I shall share a few from my recent Ina-adventures; this being the first.

A friend who enjoys cooking almost as much as me said this is one of her and her husband's favorites.  A good bowl of spaghetti is always comforting.  But, this according to my friend, "is as close to a bowl of pasta from Italy as I have tasted since Italy."  That review of an Ina recipe was all the reason I needed to try this one!   And now I recommend it to you!  (from Ina Garten's How Easy Is That? cookbook)

- 2 tbsp olive oil

- 1 lb lean ground sirloin

- 4 tsp minced garlic (4 cloves)

- 1 tbsp dried oregano

- 1/4 tsp crushed red pepper flakes

- 1 1/4 cups dry red wine, divided

- 28 oz can crushed tomatoes

- 2 tbsp tomato paste

- Kosher salt and freshly ground black pepper

- 3/4 lb dried pasta, such as orecchiette or small shells

- 1/4 tsp ground nutmeg

- 1/4 cup chopped fresh basil leaves, lightly packed

- 1/4 cup heavy cream

- 1/2 cup freshly grated Parmesan cheese

Heat 2 tbsp of olive oil in a large (12 in) skillet over medium-high heat.  Add the ground sirloin and cook, crumbling the meat with wooden spoon, for 5-7 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 any browned bits.  Add the tomatoes, tomato paste, 1 tbsp salt, and 1 1/2 tsp 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 tbsp 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 1/4 cup wine to the sauce and simmer for 8-10 minutes, stirring occasionally until thickened.  When the pasta is cooked, drain and pour into a large serving bowl.  Add the sauce and 1/2 cup Parmesan and toss well.  Serve hot with Parmesan on the side.

Wonderful!  Absolutely wonderful!  

   It serves as a great change from the American spaghetti supper, not to replace but adds to the meal rotation in a deliciously Italian way.  Double and freeze half for later.  You'll not be sorry!

Lasagna, the best lasagna

 I wanted to name this the Oh-my-never-eat-lasagna-a-different-way-again Lasagna, but that seemed a little too much for a title.  But, it's true.  Never eat lasagna a different way again.  

This.

This recipe.

Best lasagna ever.

After having a baby, I tend to crave something and take on a post-pregnancy recipe while my mom stays with me.  After my son, it was Julia Child's French Onion Soup, which supplied the best memories!

After my youngest daughter's birth, after 8 months of nothing acidic, I NEEDed some tomato-sauce-y, yummy to the last morsel, lasagna.  Not having a go-to, I searched around and landed on Anne Burrell's recipe.  This is her recipe with a few tweaks.  I don't do ricotta.  I don't like it.  I don't put it in my lasagna. So, here, I am sharing my tweak that leaves out ricotta but still gives you that creamy, cheesy, yummy layer.  The secret is in the sauce.

I have also learned with lasagna.  Don't make one.  Make at least 2, if not three.  It is a lot of separate ingredients so make several!  When you are pulling one out of the freezer 2 months later, you will not be sorry.  Not sorry at all.  This week's lasagna was headed to our table and then to the beach in 2 months.  Thinking ahead and loving it!

Okay, before I share the recipe, here are a few other tips:  Anne's recipe for the marinara sauce says to use 4 cans of tomatoes.  I go ahead and use 5, so that I have as much sauce as possible.  That amount of sauce goes a long way.  This past recipe got me 3 lasagnas and one simple 9x9 baked zitit!  

The key to not hating life with several ingredients and layers is -for me- make at least the sauce the day ahead, sometimes even the sauce and the meat.  Then I can make the veggies and the "secret sauce" while the noodles are boiling.  By doing that, the kitchen won't be totally destroyed and you can more calmly assemble the lasagna.

Finally, the recipe (Portioned as though you are also going to make several lasagnas at a time).

The Marinara

- 1/4 cup extra virgin olive oil

- 4 oz pancetta, diced

- 2 large yellow onions, diced

- Kosher salt

- 4 cloves garlic, smashed and chopped

- 4 or 5 (28 oz) cans crushed tomatoes

Coat a large pot with olive oil.  Add the pancetta.  Cook the pancetta over medium-high heat for 4-5 minutes.  Add the onions, season generously with salt, and stir to coat with the oil, Cook the onions for 6-7 minutes, until they are soft and aromatic.  Add the garlic and cook for another 2 minutes.  Add the tomatoes, plus 1-2 cans of water.  Season generously with salt (tomatoes take a good amount to be yummy, so taste periodically to season as needed).  Simmer for a few hours for best flavor.

The Meat

- 1 lb ground beef

- 3/4 - 1 lb ground Italian sausage

Brown and crumble the meat.  Set aside.

The Veggies

- 2 tbsp olive oil

- 2 bags of fresh spinach

- 1 tbsp butter, 1 tbsp olive oil

- 20 oz of fresh sliced mushrooms

- salt and pepper

Wilt the spinach by putting half the spinach in a pan over medium heat with a tbsp of olive oil and a pinch of salt.  Stir occasionally to switch which spinach is on the direct heat.  The process only takes a couple minutes, so don't walk away.  Remove from pan and set aside until assembly.  Repeat with the rest of the spinach.

Put the butter and oil in a pan over medium heat.  Add the mushrooms, stirring to coat.  Season with salt and pepper.  Cook, stirring occasionally, until the mushrooms are soft (about 5 minutes).  Remove and set aside until assembly.  

(I cook the spinach and mushrooms back to back in the same pan.  If I haven't cooked the meat yet, I do the meat first, then the mushrooms, then the spinach.  Reduce dishes and combine flavors as cooking.)

"The Secret Sauce"

- 8 oz cream cheese

- approx 5 ladles (about 2 cups) marinara sauce, recipe above

- approx 3/4 cup shredded Parmesan cheese

- aprrox 1 cup shredded cheese blend or Mozzarella cheese

- 10 basil leaves, cut into chiffonade (small strips)

Stir together cream cheese and marinara in a pan over low heat.  Once cream cheese has blended well into the marinara, add the rest of the cheese.  Stir until fully combined.  Remove from heat.  Stir in basil.  Set aside until assembly.

For Assembly of the Lasagna

- marinara

- lasagna noodles, prepared al dente to package directions

- veggies

- secret sauce

- meat

- 3 cups Italian blend or Mozzarella cheese

- 1 cup Parmesan cheese

To assemble the lasagna, start with a thin layer of marinara sauce.  

Add a layer of prepared lasagna noodles.

Place the veggies on the noodles.

Ladle the "secret sauce" on top of the veggies.

Place the next layer of noodles in the opposite direction of the first for best stability. 

Add meat next.

Ladle marinara over the meat.  

Sprinkle some cheese on the marinara.

Place the next layer of noodles in the same direction as the first.

Ladle some marinara over the noodles.

Generously sprinkle cheese over the noodles.

To eat immediately, slide in 350 degree oven for about 30 minutes, covered loosely with foil.  Uncover and cook another 10 minutes.  Until sauce is bubbly and cheese is melted.

To freeze.  Wrap completely in foil (I double layer the foil).  When ready to eat, move from freezer to fridge up to 24 hours in advance.  Slide in a 350 degree oven with a loose foil cover for 45 minutes.  Remove foil and bake for an additional 10 minutes.  (Depending on thaw, lasagna make take a little more or a little less time.)

Don't let the length of this post scare you!!  It is not hard, just several components.  Pair with some roasted green beans or roasted broccolini or some salad.  This goes over great with family or serves wonderfully for guests!  Absolutely worth the time it takes!!

Pecorino Crackers

These are sooo yummy! Amazingly flavorful and tasty! We added them to both our salad and our soup...wow! what a wonderful addition! (They are a lot like cheese straw cookies.) If you like the different flavors of cheese and the way cheese can enhance dishes, these would be so great for you!
Shopping note: The block of Pecorino Romano cheese pictured below is from BJ's. This is 1.15lbs and cost $3 less than the 0.57lbs block at Harris Teeter!
- 1 1/4 cups freshly grated Perorino Romano
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup all-purpose flour

Preheat the oven to 350. Line 1 or 2 baking sheets with parchment paper.

Combine the cheese, salt, pepper, and cayenne pepper in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.

Place tablespoon-size balls of the dough on the parchment-lined baking sheets, tapping the dough down gently with your finger tips. Bake until just beginning to brown at the edges, about 15 minutes. Let the crackers cool on the baking sheets for a few minutes, then transfer them to a serving plate. I really can't say enough how much we loved these! Will and I enjoyed these with Tomato soup again for lunch today. Will asked me again if these and the soup would be easy to make again. That is code for: "I love this meal! Want to make it again for me please?!"

found in Giada de Laurentiis's giada's kitchen

Basic Marinara Sauce

This is a basic, simple marinara sauce. It is very versatile. I have used it over spaghetti, as well as in lasagna and the braciola recipe above. Truly yummy! and worth the bit of extra time to make your own marinara!

- 1/2 cup olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 tsp salt, more to taste
- 1/2 tsp freshly ground black pepper, more to taste
- 2 (32 oz) cans crushed tomatoes
- 2 dried bay leaves

Heat the oil over a medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (Sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Admittedly, if I use this as my sauce over spaghetti, I like to puree it in a blender. I love the flavor of the carrots and other vegetables, but not biting into them as much.
found in Giada de Laurentiis's everyday italian.

Chicken Piccata

This dish is amazing! This recipe is what made me fall in love with capers. You probably don't have to use them, but they are totally worth adding to your pantry.

- 4 skinless, boneless chicken breasts, halved crosswise
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- all purpose flour, for dredging
- 4 tbsp unsalted butter
- 2 tbsp evoo
- 1/2 cup chicken broth
- 1/3 cup lemon juice
- 1/2 cup drained capers, rinsed
- 2 tbsp chopped fresh flat-leaf parsley

Sprinkle the chicken with salt and pepper. Dresdge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tbsp of the butter with the 2 tbsp of oil over med-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.

Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over med-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2tbsp of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.

from Giada de Laurentiis everyday italian

Spicy Marinara Sauce

This is so easy and so delicious, better than anything store bought!!

- 3 tbsp EVOO
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 cup pitted black olives (optional - I don't use), coarsely chopped
- 2 tbsp drained capers, rinsed
- 1/2 tsp salt, plus more to taste
- generous pinch of dried crushed red pepper flakes
- 1 (28 oz) can crushed Italian tomatoes

In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and saute for 3 minutes. Reduce the heat to medium and add the (olives), capers, 1/2 tsp salt and red pepper flakes, and saute for one minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made one day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

I use mushrooms instead of olives.
I like using this in a lasagna with hamburger meat and pepperoni.

from Giada de Laurentiis everyday italian

Simmons's Spaghetti Sauce

When Will and I got married, he said that the one recipe, I had to get from his mom was her spaghetti sauce. When I approached my mother-in-law, she said that my father-in-law had told her the same thing. This is the recipe his mom gave her. Kinda cool! This has been passed down from mother-in-law to daughter-in-law for a few generations.

SAUCE
- 2 large cans tomato sauce
- 3 large cans water (I use only 1 can and then add as needed.)
- 1 small can tomato paste
- 1 pkg spaghetti sauce mix (like, McCormick's Zesty Italian Mix)
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic salt
- 1 tbsp Italian seasoning
- 1 tsp butter

BEEF
- 1 lb ground beef
- 1 onion chopped
- green pepper (optional)

 Mix all ingredients together. Bring to a boil. Add to ground beef and simmer as long as you have time. The longer the simmer, the yummier the sauce. This is a wonderful recipe to put in the crockpot for as long as you need. My personal touch is to put a jalapeno in to simmer for a while.

Also a common occurrence at this house is to have a medley of roasted vegetables, rather than a salad, on the side.  Yum!