1.5kg beef chuck, cut into 5cm pieces
salt and pepper, to season
50g butter
3 brown onions, 1 finely diced and 2 cut into large chunks
4 carrots, peeled, 1 finely diced and 3 cut into 5cm lengths
1 celery stalk, peeled and finely diced
4 garlic cloves, bruised
3 fresh bay leaves
1 tbsp tomato paste
¼ cup plain flour
1 litre beef stock
1 tbsp dark soy sauce
3 potatoes, peeled and cut into large chunks
¼ cup malt vinegar
2 tbsp finely shredded parsley
fresh baguette and butter, to serve
cornichons, to serve
Season the beef well with salt and pepper. Heat a large casserole dish over medium heat and add the butter. Brown the beef well in batches and remove from the dish. Add the finely diced onion, carrot and celery (reserving the large pieces of onion and carrot for later) and fry for about 8 minutes. Add the garlic, bay leaves and tomato paste and fry for a further minute. Add the flour, stir and fry until the flour browns on the base of the pot. Deglaze by adding the stock in small amounts and mixing well. Return the beef to the pot, add the soy sauce and bring to a simmer. The liquid does not need to cover the meat, as it will release extra liquid as it cooks. Cover and simmer over low heat for about 1½ hours. If you do need to top up any liquid, just add a little water. Read More »
Cooking spray
8 oz. wide egg noodles
3 Tbsp. unsalted butter, divided
1 small yellow onion, diced
2 Tbsp. all-purpose flour
2 cups whole milk
1 tsp. Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
2 (5 oz. each) cans chunk light tuna, drained
1 cup frozen peas
16 butter crackers, such as Ritz (about half a sleeve)
1/2 tsp. garlic powder
Preheat the oven to 400°F. Grease a 2-quart glass or ceramic baking dish; set aside.
Cook the egg noodles to al dente, according to package directions. Drain and keep warm.
Meanwhile, in a large saucepan or deep skillet over medium heat, melt 2 tablespoons butter. When it foams, add the onion and cook until softened, stirring frequently, about 4 minutes. Read More »
Instructions
1. Preheat the oven to 425°F.
2. Cook the ground chicken in a skillet set over medium-high heat. Add the onions and peppers. Break up the meat as you go, about 5 minutes, until cooked throughout. Read More »
6 cups homemade Bolognese sauce
1 ¼ pounds fresh pasta, rolled into thin sheets
2 cups (1 pound) homemade ricotta cheese
1 teaspoon freshly grated nutmeg, divided
3 cups (12 ounces) grated mozzarella cheese, divided
1 cup finely grated Parmigiano-Reggiano cheese
¾ cup finely chopped fresh basil, divided
Step 1: Preheat the oven to 350 degrees. Spray a 9-by-13-inch pan that is 2 ½ to 3 inches deep. Ladle 1 ½ cups of the sauce into the bottom of the pan. Arrange a single layer of pasta sheets in the pan, you’ll need about 3 sheets (a little overlap is okay), cutting the sheets to fit and saving any scraps. Spoon half of the ricotta evenly over the pasta. Sprinkle evenly with ½ teaspoon of the nutmeg. Sprinkle ½ cup of the mozzarella, ¼ cup of the Parmigiano, and ¼ cup of the basil over the ricotta. Read More »
Ingredients:
Instructions:
Ingredients:
Instructions:
1 large egg
1/4 cup fine dry bread crumbs
1/4 cup finely chopped onion
2 tablespoons milk
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon cayenne pepper
1 pound 85% lean ground beef
1 tablespoon olive oil
8 ounces dried bowtie pasta
2 1/2 cups lower sodium beef broth
1 cup whipping cream
4 teaspoons Worcestershire sauce
1 cup shredded Gruyere cheese
1 tablespoon chopped fresh dill
lemon wedges for serving
Gather all ingredients. Grease a 7x11-inch baking dish.
Lightly beat egg in a medium bowl. Stir in bread crumbs, onion, milk, salt, nutmeg, allspice, and cayenne pepper. Add ground beef and mix well. Shape 1 1/2 tablespoon portions of the mixture into meatballs. Read More »
1 Tbsp. olive oil
1 small yellow onion, finely chopped (1 cup)
4 cloves garlic, finely chopped (about 4 tsp.)
24-oz. jar marinara sauce
1 20-oz. pkg. refrigerated four-cheese ravioli (such as Buitoni)
2 Tbsp. chopped fresh basil, plus leaves for garnish
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper, divided
3/4 cup whole milk ricotta cheese
4 oz. low-moisture mozzarella cheese, shredded (1 cup)
Preheat broiler with oven rack in top third position.
Heat oil in a 10-inch, high-sided, broiler-safe skillet over medium. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add marinara sauce. Pour 1⁄2 cup water into marinara sauce jar, seal, and shake to clean jar of any remaining sauce. Add tomato-water mixture to skillet. Read More »
Kosher salt
egg noodles
unsalted butter
extra-virgin olive oil
(85% lean) ground beef
large yellow onion, finely chopped
cloves garlic, finely chopped
(15-oz.) can tomato sauce
(10.5-oz.) can cream of mushroom soup
heavy cream
sharp cheddar, shredded, divided
chopped fresh parsley
Ingredients:
2 tbsp extra-virgin olive oil
2 brown onions, finely diced
2 large carrots, finely diced
2 celery stalks, finely diced
2 garlic cloves, roughly chopped
800 g–1 kg (1 lb 12 oz–2 lb 3 oz) beef chuck (braising/casserole) steak, cut into roughly 2 cm (3/4 inch) cubes (see note 1 for substitutes)
½ cup (125 ml) dry red wine
½ cup (125 g) tomato paste (concentrated puree)
700 ml (231/2 fl oz) tomato passata
2 cups (500 ml) beef stock
1 tsp salt
½ tsp cracked black pepper
1 tsp dried thyme
2 bay leaves
Pasta, to serve (rigatoni pictured)
Freshly grated parmesan, to serve
