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Quarter-Life Coaching: Chef Jennie on Browning and Bolognese


Quarter-Life Coaching: Chef Jennie on Browning and Bolognese Recipe

Ingredients:
  • 1 large onion
  • 2 large carrots
  • 2 ribs celery
  • 4-5 cloves garlic
  • 1 tsp salt
  • 2.5 pounds ground chuck or round (something pretty high in fat)
  • 2 cups tomato paste
  • 3 cups red wine
  • Water (lots of it)
  • 2 bay leafs (fresh if available)
  • Small bunch of thyme (tied)
  • 1 lb. spaghetti
  • flat leaf parsley, coarsely chopped, for garnish
  • To serve, top the pasta with another spoonful of the reserved sauce, a handful of Parmesan cheese, and a drizzle of extra virgin olive oil. If you are using an herb (I used mint below), add a few coarsely torn leaves for garnish.
  • 1 large onion
  • 2 large carrots
  • 2 ribs celery
  • 3 cloves garlic
  • 1 tsp salt
  • 2.5 pounds mixed mushrooms (portabella, cremini, button), finely chopped
  • 1 cup tomato paste
  • tsp ground red pepper flakes
  • 2 cups red wine
  • Water or Mushroom broth
  • 2 bay leafs (fresh if available)
  • Small bunch of thyme (tied)
  • 1 lb fresh spinach fettuccine
Directions:
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