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How To make Pasta with Pork& Basil
8 oz Fusilli or other fresh pasta
6 oz Mushrooms
Fresh basil, parsley, chives
FOR THE MEATBALLS:
1 lb Lean freshly minced pork
Parmesan cheese Fresh basil Garlic 1/2 sm Egg lightly beaten
A little butter or oil :
FOR THE SAUCE----- 1/2 oz Butter
1 1/2 tb Plain flour
1/4 pt Double cream
1/2 pt (scant) stock
Parmesan cheese Dijon mustard
Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs about 2 tablespoons each basil and chives, and 1 of parsley :
and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. Source: Philippa Davenport in "Country Living" (British), May 1988. Typed for you by Karen Mintzias
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Bolognese #shorts #pasta
Bolognese Pasta
Ingredients
* 1/2 large onion
* 1 carrot
* 2 ribs celery
* 6 cloves garlic
* 1/4 lbs pancetta(diced)
* 3 tbsp olive oil
* 3/4 lbs ground pork
* 3/4 lbs ground beef
* 4 tbsp tomato paste
* 5 stem ends of parsley
* 3 stems rosemary
* 3 stems thyme
* 2 bay leaves
* 1 piece of parmesan rind
* 1 cup dry red wine(Cabernet Sauvignon)
* 3 cups chicken stock(add two packets of gelatin if using store bought chicken stock)
* 1 cup whole milk
* 1/4 cup grated parmesan
* 1/4 cup chopped parsley
* 2 tbsp fish sauce
* Salt and pepper to taste
* Pasta of choice(Tagliatelle/Pappardelle)
Instructions
1. Cut onions, carrots, and celery into large chunks then add into a food processor along with garlic. Pulse until it is finely chopped.
2. Add pancetta and olive oil in cold pot then turn heat to medium. Cook until the fat renders and the pancetta becomes crispy(3-5 minutes).
3. Add chopped vegetables and sauté for 6-8 minutes until soften and translucent.
4. Add ground meats, season with salt and pepper, and cook until water evaporates and fat starts to render. You know the water has evaporated when you hear the fat sizzle.
5. Add tomato paste and cook for 5-7 minutes or until the bottom starts to caramelize.
6. Deglaze with wine and reduce so that there is barely any liquid(7-9 minutes).
7. Make a bouquet garni by tying the herbs together using butchers twine and add that to the pot.
8. Pour in chicken stock and milk, give it a mix, and let it simmer on low for 3 hours.
9. Skim some of the fat on top, remove the herbs and parmesan rind, and then add grated parmesan, chopped parsley, and fish sauce.
10. Boil your dried pasta for 7 minutes in salted boiling water, then combine it with the sauce along with pasta water. Mix and cook on medium heat until the sauce coats the pasta(3-5 minutes).
11. Add more parmesan on top along with olive/basil oil.
Spaghetti And Meatballs! #shorts #fyp #viral #cooking #food #chef #recipe #trending #pasta #italian
recipe @Natashaskitchen
ingredients
1 lb ground beef
1 lb pork sausage
4 slices of bread
1 tsp salt
1/2 tsp pepper
1/4 cup Parmesan cheese
1/2-2/3 cup
4 cloves garlic
tomato sauce
1 yellow onion
4 cloves garlic
2 28 oz can tomatoes
2 tsp ground fennel
3/4 cup water
salt & pepper to taste
2 tbsp oil
In a large bowl, add diced bread and water. Mix and mash together and once a paste forms, add the rest of your ingredients. Mix until thoroughly combined and shape into 20 even balls. Roll in flour and set on a plate.
In a large pot, over medium high heat, add two Tbsp of oil and brown your meatballs in batches. Set aside on a plate (they should not be fully cooked, only browned at this point). In the same pot, turn the heat to medium and add diced onions and garlic. Cook until softened and lightly browned 5-6 minutes. Then add tomatoes, water, fennel, salt and pepper. Bring to a simmer and return your meatball with any juices. Simmer for 25-30 minutes until your meatballs are fully cooked.
Season to taste with salt and pepper and serve over cooked pasta. Top with Parmesan cheese and basil if desired. Enjoy!
the greatest ground pork recipe of all time, in 15 mins #groundporkrecipe #easyrecipe
How to cook a pork chop #pork #porkchop #cooking
Pad Kra Pao (Thai basil beef)