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

  1. Season beef with salt and pepper.
  2. In a large skillet/dutch oven, heat olive oil. Add chuck beef, brown, then remove from skillet.
  3. Add onions, carrots and celery. Cook down as much moisture as you can. Add garlic, tomato paste and incorporate.
  4. Add red wine, beef broth, crushed tomatoes, then return meat and mix.
  5. Add rosemary, thyme, and bay leaf. Close lid and simmer for 3 hours. Stirring occasionally.
  6. Remove herbs, shred beef and stir.
  7. Add cooked pasta (al dente), stir and coat.
  8. 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

  1. Heat oil, add mushrooms, salt, pepper, and garlic. Cook until most of the water is gone.
  2. Turn off heat, add cooked fusilli (al dente).
  3. Add pesto. Toss until evenly coated.
  4. Slowly add pasta water until you get your desired consistency.
  5. Serve with additional Parmesan.

Pesto

  1. Combine basil, garlic, pine nuts, and oil in a blender. Use ¼ oil first, then keep adding as necessary. Blend until a paste forms.
  2. Add cheese, salt, pepper, and lemon juice. Blend until smooth.
  3. Transfer to a small bowl.
  4. 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

  1. Heat olive oil and butter. Add crushed red pepper, garlic and black pepper. Cook until fragrant.
  2. Toss in shrimp and salt to taste. Once shrimp are fully pink, remove from pot.
  3. Add oregano and spinach. Cook until wilted.
  4. Add cooked spaghetti (al dente), then return shrimp to pot.
  5. Add Parmesan, parsley, and lemon juice. Mix well.
  6. If it’s dry, add a little bit of pasta water and olive oil.
  7. 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

  1. In a large skillet, heat oil and add chicken.
  2. Season chicken with salt and pepper. Brown chicken, then remove from pan.
  3. Add butter and garlic, cook until fragrant.
  4. Stir in heavy cream, Parmesan, bring to a simmer.
  5. 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.
  6. Garnish with additional Parmesan, pepper and parsley.