Ragu Bolognese

For my mom's birthday dinner she this recipe in the Feb/March 2010 issue of Taste of Home. We love pasta, and are happy with jarred sauce... But maybe not anymore. This is one of the best pasta sauces that I've ever made and tasted. Even though it took a couple of hours to make, most of that time was used for simmering on the stove. Definitely make this! The picture doesn't do it justice!

Ragu Bolognese

found in Taste of Home

1 lb ground beef

1/2 lb ground pork (I omitted)

1/4 lb bacon strips, diced

2 medium onions, chopped

2 celery ribs, chopped

2 small carrots, chopped

4 garlic cloves, minced

1 cup dry red wine or beef broth (I used wine)

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

2 T tomato paste

2 bay leaves

2 tsp sugar

1 tsp salt

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp each ground cumin, nutmeg and pepper

1/2 cup heavy whipping cream

2 T butter

2 T minced fresh parsley

1/2 cup grated Parmesan cheese (I omitted)

Hot cooked pasta

In a dutch oven, cook the beef, pork, bacon, onion, celery, and carrots over medium heat until meat is no longer pink; drain. Add garlic; cook 2 minutes longer. Add wine; cook 4-5 minutes or until liquid is reduced by half.

Stir in the tomatoes, tomato sauce, tomato paste, bay leaves, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 1 1/2-2 hours or until thickened, stirring occasionally. Discard bay leaves. Add the cream, butter and parsley; cook 2 minutes longer. Stir in cheese. Serve with pasta and additional cheese.

Spicy Skilletini

Last night I tried a new recipe for dinner. It was a success! In fact, Nate called it the best pasta that I've made. (And trust me, I've tried making a lot of pasta recipes). The best part was how easy it was. Plus, it does taste "restaurant quality".

I found this recipe on Delish. I added some turkey sausage to the dish, and added whole wheat penne.

Try it, and you'll impress people! To find the recipe visit Delish.

Sundried Tomato Pasta Salad

I've made this salad a couple of times this summer, and think it's a great! It takes hardly any time to put together and it has some fantastic summer flavors. Any my favorite part of any recipe - the leftovers are still good! I found the recipe at http://thepioneerwoman.com Check out the website, it's one of my favorites!

Sundried Tomato Pasta Salad
adapted from Ina Garten
Dressing (makes more than enough; spoon leftovers over a block of cream cheese and serve with crackers)1 7-oz jar sundried tomatoes, drained4 cloves garlic3 tablespoons red wine vinegar1 cup extra virgin olive oil, salt, pepper
Salad16 ounces corkscrew pasta1 jar Kalamata or assorted olives1 pint rip cherry tomatoes, halved. Several (10 to 15) basil leaves, chopped or julienne1 1/2 cups freshly grated Parmesan cheese
Prepare dressing by blending sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Blend while drizzling in olive oil; continue blending until mixed together.Cook pasta according to package directions, drain, and rinse with cold water until no longer hot. Pour 2/3 of the dressing over the pasta, add olives, and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking. Serve on a big platter with an extra sprinkling of Parmesan cheese.

Roast Vegetable Penne

One of our newest favorite recipes is Roast Veggie Pasta. I found it on one of my favorite blogs and am so glad that I did. It's seriously one of the best pasta recipes that I've made. I think it is restaurant quality - plus what a great way to get all of your veggies! Nate gives it two very big thumbs up!!

Stefany's Awesome Pasta
Proceed with Caution
Ingredients:
1/4 c. extra virgin olive oil
3 cloves garlic, minced, pressed or grated
salt and pepper
2 chinese eggplant
1 large head broccoli
1 can artichoke hearts, halved or quartered
15 cherry tomatoes, halved
1/3 c. pine nuts
1/4 c. kalamata olives, pitted and sliced
1/3 c. freshly grated parmesan cheese
1/3 c. prepared pesto
-12 ounces penne pasta
handful of fresh basil, cut into a chiffonade
Directions:-Remove the ends from the eggplant. -Slice the long way, in thirds, and lay on a cutting board. -Salt cut sides of eggplant very well, cover with paper towel and then another cutting board. -Place a weight on top of the board. -Let stand for 30 minutes, then rinse the eggplant well and cut into 2 inch long pieces.-Meanwhile, preheat the oven to 425 degrees. -When the eggplant is ready and chopped, place in a large bowl. -Add chopped broccoli, artichokes, and tomatoes. -Combine garlic and olive oil in a small bowl with about 1 teaspoon salt and 1/2 teaspoon pepper; mix well. -Add olive oil mixture to the vegetables and toss to coat. -Spread on a baking sheet lined with foil and sprayed with olive oil. -Roast vegetables for about 25 minutes.-Meanwhile, start heating water for the pasta in a large stock pot. -Heat a small saute pan over medium heat, and add the pine nuts. -Heat for a few minutes, tossing frequently, until nuts are lightly toasted, then set aside the nuts. -When the pasta water has come to a boil, salt generously and add the pasta. -Cook according the time instructed on the box.-When pasta is done, drain and add to a large bowl. -Add roasted vegetables, kalamatas, cheese, pesto, and toss to combine. -Serve and garnish with toasted pine nuts and basil.