Bolognese Sauce by Chef Jeff Part 2
Bolognese Sauce by Chef Jeff Part 2
FROM-SCRATCH Pasta and Mushroom Butter Sauce with Jeff Mauro | The Kitchen | Food Network
It's finally time to make pasta from scratch! Make it your next weekend project.
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Cavatelli with Mushroom Butter Sauce
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
1 yellow onion, finely diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
16 ounces cremini mushrooms, sliced
1 cup frozen peas
1 pound cavatelli pasta, recipe follows (or use ready-made fresh or frozen)
1 1/2 cups grated Pecorino Romano cheese, plus more for garnish
2 tablespoons heavy cream
Cavatelli Pasta:
2 1/2 cups 00 flour
1 cup semolina flour, plus more for sprinkling
1 teaspoon kosher salt
1 tablespoon extra-virgin olive
Directions
Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm.
Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture.
Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
Cavatelli Pasta:
Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour.
Repeat with the remaining dough. Rest the pasta for 30 minutes.
To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.
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FROM-SCRATCH Pasta and Mushroom Butter Sauce with Jeff Mauro | The Kitchen | Food Network
Ground Venison Tomato Pasta Sauce Recipe | Easy Venison Supper
Here's the simple and delicious Venison Tomato Pasta Sauce Recipe you've been looking for! It's full of flavor and easy to throw together whether you want to impress a guest or just get yourself or your family fed!
Recipe:
Chop or dice
1 onion
Heat a pan with
1-2 Tbs olive oil
Saute until translucent
Add
1 1/2 Tbs minced garlic (less or more)
Saute until fragrant
Add
1 1/2 lb ground venison and brown with salt and pepper
Add
2 tsp dried basil
1tsp dried thyme
2 tsp dried parsley
Stir in
1-28oz can of crushed tomatoes
1-5.5oz can of tomato paste
1 tsp dried basil
Salt and pepper to taste
Add in peppers, spinach or mushrooms to bulk up sauce if desired. It add 1/2 tsp sugar or 1 grated carrot if it's too acidic.
Simmer for 10-20 minutes to marry flavors.
Boil up pasta of choice, I used spaghettini, in a salted pot of water along with a glug of olive oil. Cook for 7-10 minutes until pasta is tender.
Drain pasta and add back to pot along with 2 Tbs Olive oil and 1/2 Tbs garlic. Toss noodles to coat.
Music: Possible
Musician: Jeff Kaale
Pro Chefs Taste Test Every Supermarket Marinara Sauce | Epicurious
Chefs Silvia Barban, Hillary Sterling, and Glenn Rolnick have a combined 90 years of experience making Italian food at a professional level. Today on Epicurious we’ve asked them to give us their no holds barred, unfiltered reviews of some prominent marinara sauce brands found on supermarket shelves. Which marinara sauce packs the most bang for your budget and which should you avoid at all costs?
Director - Paz Mendez Hodes
Director of Photography - Ben Dewey,
Director, Culinary Production - Kelly Janke
Producer - Sarah Burton
Culinary Producer - Kat Boytsova
Line Producer - Jennifer McGinity
Associate Producer - Shelby Boamah
Camera Operator - Caleb Weiss,
Camera Operator / Gaffer - Dave Castellano
Assistant Camera, Roberto Hererra
Audio - Rachel Suffian
Set Designer - Jordan Unverzagt
Production Assistant - Brianna Figueroa
Production Manager - Janine Dispensa
Production Coordinator - Elizabeth Hymes
Casting Producer - Vanessa Brown
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Make Rao’s Famous Red Sauce At Home
Frank Pellegrino, Jr. of Rao’s in NYC shares a classic family recipe: Sunday Gravy. In this version of the iconic Italian-American staple Frank braises 5 varieties of meat in a rich, velvety tomato gravy, then serves it over al dente pasta with plenty of fragrant basil.
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The Mauro Family Sunday Gravy | Food Network
Cook along with Jeff as he stirs up his family recipe for a classic Sunday gravy!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
The Mauro Family Sunday Gravy
RECIPE COURTESY OF JEFF MAURO
Level: Intermediate
Total: 5 hr 5 min
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Meatballs:
1 cup milk
4 slices white bread, torn into little pieces
Kosher salt and freshly ground black pepper
1 cup grated Pecorino Romano cheese
1 cup fresh parsley leaves, chopped
3 large eggs
2 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
Sauce:
1 tablespoon olive oil
1 pound hot Italian sausage links
1 medium onion, finely chopped (about 1 cup)
2 teaspoons dry Italian seasoning
4 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
1/3 cup dry red wine, such as Chianti or merlot
Kosher salt and freshly ground black pepper
Three 28-ounce cans crushed tomatoes
2 pounds pork neck bones
1/4 cup roughly chopped fresh basil
Directions
For the meatballs: In a large mixing bowl, mix together the milk, bread, 1 1/2 teaspoons salt and 1 teaspoon pepper to make a panade. Whisk in the cheese, parsley and eggs until uniform. Add in the chuck, pork and veal and, using your hands, mix together until combined. Do not overwork! Do a tiny test meatball to gauge seasoning. Once the mixture is properly seasoned, roll it into twelve 3-inch meatballs.
For the sauce: Heat the olive oil in large Dutch oven over medium heat until shimmering. Add the sausage and brown on each side until golden, about 5 minutes. Set aside. Next, brown all sides of the meatballs until dark brown, about 5 minutes a side. Set aside. Drain out all but 2 tablespoons of the rendered fat.
Add the onion and cook, stirring occasionally, until softened and golden around the edges, 6 to 8 minutes. Add the Italian seasoning and garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the wine and deglaze the pan, scraping up any bits. Season with salt and pepper.
Add the tomatoes and increase the heat to medium high. Add the sausage, meatballs and neck bones and bring to a gentle simmer. Cook with the lid on until the meatballs are no longer pink in the middle and are about 170 degrees F, about 1 hour. Remove the sausage and meatballs from the sauce (leave in the neck bones) and refrigerate.
Simmer the sauce, uncovered, until the neck bone meat is falling-off-the bone tender, skimming the fat off the top and stirring frequently, another 3 hours. (After about 2 1/2 hours, remove the sausage and meatballs from the refrigerator to come back to room temperature.)
Add the sausage and meatballs back to the sauce and bring to a simmer again for 10 minutes to heat the meat up. Add salt and pepper to taste, then add the fresh basil just before serving.
Serve on top of a mound of mostaccioli or rigatoni, with a side of hot giardiniera.
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The Mauro Family Sunday Gravy | Food Network