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How To make Chicken & Red Bell Pepper Bolognese
1 tb Olive oil
1 sm Onion, chopped fine
1 md Garlic clove, chopped fine
1/2 lb Ground chicken breast
1/2 c Chardonnay or other dry
- white wine 1 cn Salt-free whole tomatoes
- (16-ounce) 1 tb Double-concentrate tomato
- paste 1 tb Fresh basil leaves, finely
- shredded 1 tb Fresh Italian parsley,
- finely chopped 2 ts Sugar
1 ts Fresh rosemary leaves,
- finely chopped 2 md Red bell peppers, roasted,
-peeled, stemmed, seeded, -and coarsely chopped, -juices saved Cooked pasta of your choice In a large saucepan or skillet, heat the olive oil with the onion and garlic over moderate heat. When they sizzle, add the chicken and saute it, stirring and breaking up the meat with a wooden spoon, until it begins to brown, 5 to 7 minutes. Add the wine and stir and scrape well to deglaze the pan. Add the tomatoes, breaking them up with your hands, and stir in the remaining ingredients. Simmer the sauce until thick but still slightly liquid, 20 to 25 minutes. Spoon over cooked pasta -- spaghetti, fettuccine or medium-sized tubles, shells or other shapes are recommended. Directions for roasting bell peppers: ~------------------------------------ Place the peppers in a foil-lined baking sheet in a 500 degree oven. Roast until their skins are evenly blistered and browned, about 25 minutes, turning them 2 or 3 times so they roast evenly. Remove them from the oven and cover them with a kitchen towel. When the peppers are cool enough to handle, pull out their stems, peel away their blackened skins; open the peppers up; and remove their seeds, using a teaspoon to pick up any stray ones. Take care not to lose any of the peppers' juices, which are also very flavorful. You might want to pour them through a fine mesh strainer to remove any seeds or bits of skin.
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Quick and Easy Spaghetti Bolognese - Family Favourite!
Today I am sharing with you one of my family favourites. My Spaghetti Bolognese recipe is quick and easy but super delicious. Its my go-to for a rich and satisfying weeknight dinner. This Spaghetti Bolognese recipe only takes 30 minutes from start to finish. Simple ingredients, without skimping on taste.
Its a recipe thats ALWAYS on our weekly rotation:
Full list of ingredients for the spaghetti bolognese:
• 1 tbsp olive oil
• 1 onion, peeled and finely diced
• 2 cloves garlic, peeled and minced
• 1lb (450g) minced beef – I often use 400g instead of 450g, as shops seem to sell them in 400g packs these days.
• 1 carrot, peeled and finely diced
• 3 chestnut mushrooms, finely diced
• ½ cup (120ml) red wine
• 3 tbsp tomato puree
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 beef stock cube, crumbled
• 28oz (2 x 400g/14oz) canned chopped tomatoes
• ½ tbsp light brown sugar
• ½ tsp salt
• ½ tsp black pepper
• 10 ½ oz (300g) dried spaghetti
To serve:
• Small bunch spring onions, chopped
• grated parmesan
Full printable recipe here:
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a RARE PASTA SAUCE I ate weekly when I lived in ITALY
This spicy, creamy, red bell pepper pasta sauce is a rare pasta sauce that I’ve only found in a jar in a supermarket in Italy, today I set out to recreate this nostalgic sauce. I believe this is a variation of pesto alla calabrese.
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Quick Chicken Bolognese
I’m such a fan of quick cooking pasta dishes. By the time the pasta has cooked up, the dish is ready. Grab the full recipe from DariusCooks.TV!
How to Make AUTHENTIC BOLOGNESE SAUCE Like a Nonna from Bologna
Authentic Bolognese sauce is serious business! One of the most popular Italian condiments this sauce is absolutely bursting with real tomato flavour thanks to the slow cooking process and minimal seasoning required. Create the most tender mince using this traditional recipe brought to you by David from Bologna who takes no shortcuts and admits patience is the most important ingredient!
Make way for these authentic flavours on your plate and stop adding unnecessary flavours. This is one recipe to have on repeat.
#bolognese #bolognesesauce #bologneserecipe
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Bolognese Sauce
***RECIPE***
Makes about 6 quarts of sauce, enough for about 60 portions of pasta (freeze it!)
olive oil
1 lb carrots
1 large red onion
1 lb chicken livers
3 lbs ground meat (I like to use beef and lamb)
6 oz can tomato paste
3 28 oz cans crushed tomatoes
1 bottle white wine
Liquid chicken bouillon (or a stock cube)
1 tbsp dried oregano
1 tbsp dried parsley
1 tbsp dried basil
1 tbsp dried thyme
1 tbsp garlic powder
1/4 cup balsamic vinegar
pepper
salt
Peel and finely chop the carrots and onion. In a large pot (at least 7 quarts), fry the vegetables in olive oil on high heat until soft, stirring constantly. Dump them out into a bowl or plate.
Finely chop the livers until almost pureed.
In the big pot, fry the ground meat in olive oil on high heat, stirring and scraping constantly with a wooden spoon to keep meatballs from forming. Cook until most of the water evaporates and the pan starts to crackle. Put in the livers and the tomato paste and stir to combine.
When the brown stuff on the bottom of the pot looks like it's about to burn, pour in the wine and scrape to release everything on the bottom. Stir in a big spoonful of the bouillon. Reduce heat to a simmer and cook for two hours, stirring occasionally to make sure the bottom doesn't stick and burn.
After two hours, season the sauce with the herbs and vinegar. Simmer an additional hour. When it's the desired thickness, taste and adjust seasoning with salt and pepper.
Use, or freeze in ice cube trays, or both. After thawing and reheating, add a few more drops of balsamic vinegar.
MY COOKING PHILOSOPHY:
I don't like weighing or measuring things if I don't have to, and I don't like to be constantly checking a recipe as I cook. I don't care that volume is a bad way of measuring things — it's usually easier. I like for a recipe to get me in the ballpark, and then I like to eyeball and improvise the rest. If you're like me, my goal with these videos is to give you a sense of how the food should look and feel as you're cooking it, rather than give you a refined formula to reproduce.
Bolognese Meal Prep Done In 45 Minutes | Pasta Bolognese Recipe
Looking for an easy and delicious meal prep idea? Try this Bolognese meal prep recipe! With a few simple ingredients and some basic cooking skills, you can create a batch of hearty and flavourful Bolognese sauce that will keep you satisfied throughout the week.
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Ingredients -
200g (7.05oz) - Streaky Bacon, Diced
2 - Brown (Yellow) Onions, Grated
2 - Carrots, Grated
2 - Ribs of Celery, Grated
4 - Garlic Cloves, Minced
10g (0.3oz) - Picked Oregano Leaves, Roughly Chopped
10g (0.3oz) - Picked Rosemary Leaves, Roughly Chopped
500g (1.1lbs) - Beef Mince (Ground Beef)
250g (1.1lbs) - Pork Mince (Ground Pork)
3/4 Cup (180ml) - Cheap Red Wine
150g (5.3oz) - Sun-Dried Tomatoes, Roughly Chopped
10g (0.3oz) - Picked Basil Leaves, Roughly Chopped
2 Cans (800g-1.76lbs) - Diced Tomatoes + Splash Of Water To Rinse Them
150g (5.2oz) - Spaghetti Or Pasta Of Choice - 150g (5.2oz) = 1 Serve
Seasoning To Taste
Parmigiano Reggiano Cheese, Freshly Grated To Serve
Extra Virgin Olive Oil To Serve
Cracked Black Pepper To Serve
Fresh Basil To Serve
Recipe Notes -
If you can’t consume alcohol, substitute the wine for chicken or beef stock.
If you wish to use dried herbs instead, use 2 tsp of each; basil, oregano and rosemary. Alternatively, you can use 5 tsp of Italian herbs.
Bacon is optional. You can use 1 tbsp (20ml) of olive oil instead
Sun dried tomatoes are optional.
#mealprep #bolognese #pastarecipe