Ingredients
- 2 tablespoons olive oil
- 2 pounds chuck beef
- 1 onion, diced
- 2 carrots, diced
- 2 celery, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 28 ounces crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 pound pappardelle pasta, cooked
- 1 handful freshly grated Parmesan
- 1 handful fresh parsley, chopped
- Salt, as preferred
- Pepper, as preferred
Steps
- Season beef with salt and pepper.
- In a large skillet/dutch oven, heat olive oil. Add chuck beef, brown, then remove from skillet.
- Add onions, carrots and celery. Cook down as much moisture as you can. Add garlic, tomato paste and incorporate.
- Add red wine, beef broth, crushed tomatoes, then return meat and mix.
- Add rosemary, thyme, and bay leaf. Close lid and simmer for 3 hours. Stirring occasionally.
- Remove herbs, shred beef and stir.
- Add cooked pasta (al dente), stir and coat.
- Serve with freshly grated parmesan and parsley.
Ingredients
Mushroom Pesto Fusilli
- 2 tablespoons olive oil
- 10 ounces mushrooms, sliced
- 2 garlic cloves, minced
- Salt, to taste
- Pepper, to taste
- 1 pound fusilli pasta, cooked
- Pesto sauce
Pesto
- 2 cups fresh basil leaves, packed
- 2 garlic cloves
- ⅓ cup pine nuts or walnuts
- ½ cup olive oil
- ½ cup Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon lemon juice
Steps
Mushroom Pesto Fusilli
- Heat oil, add mushrooms, salt, pepper, and garlic. Cook until most of the water is gone.
- Turn off heat, add cooked fusilli (al dente).
- Add pesto. Toss until evenly coated.
- Slowly add pasta water until you get your desired consistency.
- Serve with additional Parmesan.
Pesto
- Combine basil, garlic, pine nuts, and oil in a blender. Use ¼ oil first, then keep adding as necessary. Blend until a paste forms.
- Add cheese, salt, pepper, and lemon juice. Blend until smooth.
- Transfer to a small bowl.
- Serve pesto immediately or store in the fridge for up to five days.
Ingredients
- 1 pound spaghetti pasta, cooked
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes
- ½ teaspoon black pepper
- 1½ - 2 pounds fresh shrimp
- Salt, to taste
- 1 teaspoon dried oregano
- 6 cups baby spinach
- ⅓ cup freshly grated Parmesan cheese
- 3 tablespoons fresh parsley
- 1 - 2 tablespoons lemon juice
Steps
- Heat olive oil and butter. Add crushed red pepper, garlic and black pepper. Cook until fragrant.
- Toss in shrimp and salt to taste. Once shrimp are fully pink, remove from pot.
- Add oregano and spinach. Cook until wilted.
- Add cooked spaghetti (al dente), then return shrimp to pot.
- Add Parmesan, parsley, and lemon juice. Mix well.
- If it’s dry, add a little bit of pasta water and olive oil.
- Serve while hot. Garnish with additional Parmesan and parsley.
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 chicken breasts, cubed
- Salt, to taste
- Pepper, to taste
- 4 cloves garlic, minced
- 2 cups heavy cream
- 2 cups Parmesan cheese
- 1 pound fettuccine pasta, cooked
- 1 handful fresh parsley, chopped
Steps
- In a large skillet, heat oil and add chicken.
- Season chicken with salt and pepper. Brown chicken, then remove from pan.
- Add butter and garlic, cook until fragrant.
- Stir in heavy cream, Parmesan, bring to a simmer.
- Return chicken to pot, and add cooked pasta (al dente). Toss until evenly coated. If the sauce is too thick, add a little pasta water.
- Garnish with additional Parmesan, pepper and parsley.