#it really adds depth to the pasta sauce

[copperbadge]

Me making a pot of red sauce this morning: Damn, I'm out of passata. Well, I made it without passata for like a year, maybe it doesn't even really need it.

The Italian ancestors I do not actually have: *collective indrawn breath*

Me, tasting the sauce: Aw, that's disappointing. It really does add a nice bright sweet note, I gotta buy passata next time I'm shopping.

My nonexistent Italian ancestors: *screaming, cheering, football chants*

My actual Norwegian ancestors: But...vere is smoket fish please?

Italians: *stare at Norwegians*

Norwegians: *stare at Italians*

Me: oh my God I'll make anchovy bagna cauda next time.

Everyone: *screaming, cheering, beating each other with salted cod*

When you have ADHD, you're never truly alone in the kitchen.

[cosmicalily]

6:18pm with lee minho - a @cosmicalily timestamp

author’s note: i made myself and my family pasta for dinner tonight and i'm just a silly delusional girl who wants a man to cook for her.

Evenings with Minho were something you cherished. There was something so comforting about the quiet atmosphere, the warmth of your apartment from the dusk sunlight that melted through your windows. He always pouted at your suggestions of takeaway, even when he was exhausted after working all day. Minho’s love language was his actions, his physical and nonphysical demonstrations, and cooking you dinner every single night that he possibly could was a vow he had made to himself (and you, of course) when he had first asked you to be his.

This evening, Minho was cooking you pasta. He didn’t mind if you helped, but he preferred just having your presence nearby, listening to you talk about your day while he kept his hands busy. As he diced the onions, you explained to him the most recent update in Felix’s situationship. “He’s down so bad for her, and everyone knows it. But I finally got him to talk to me about it properly, and I think he might ask her out on a date finally.”

“I’m glad, baby. He needs to be forward with his feelings, he’s too anxious about rejection.” Minho replied, tossing the onions into a pan.

“Can I do the olive oil?” you asked, and he passed you the bottle, letting you drizzle a generous amount into the frying pan. 

As he sliced the mushrooms, you talked about a sweater that you were debating purchasing. “It’s really cosy,” you sighed. “And it’s such a pretty maroon. But I already have a lot of knitwear, don’t I? I really don’t need another one.”

“You should buy it if it makes you happy, sweet girl,” Minho answered, offering you a soft smile. “Can you pass me the salt and pepper? You can add them to the pan if you’d like.”

You cracked the salt and pepper shakers above the pan, then put them back down on the tray beside your seat on the countertop. Once the sauce was simmering and the pasta was boiling, he walked over to stand in between your legs, arms shifting naturally to your waist. His eyes were warm, like melted dark chocolate, and his demeanour was too. 

Minho loved you quietly, gently, but in no way weakly. There was a depth to the intimacy the two of you shared that went above and beyond verbal communication and physical touch. His existence, regardless of his position in the universe, was something you cherished on its own. It was simply sheer luck that you were alive in the same lifetime, let alone able to exist alongside each other. Fate wasn’t a strong enough word to describe it.

“This is nice, you know,” you murmured, pressing a kiss into his hair. “Not just having you cook for me, although I’m spoiled by the fact that you do. But being together, like being able to live with you and love you.”

“I know,” Minho replied, cupping your cheeks and caressing them softly. “I know I’m not good at saying it enough, but I love you.”

“I can always tell,” you promised. “You’re only sappy like this around me.”

He gently flicked your thigh with a tea towel, and you giggled. “Yeah, because everyone else pisses me off. Not you, though. I like you.”

“Like?”

“Love,” Minho corrected himself, rolling his eyes, but pressed a kiss to your lips all the same.

[endlayer]

hi. i will be discussing every item from the 20th anni gx cafe collab from last year in varying depths. my qualifations: i am your favorite judai introject and gx is my special interest. lets begin

before we begin. honorable mention. anime plaza collab.

ok this isnt actually that serious i just have autism and like to run my mouth about gx. this is 2.1k words. be prepared to lock in.

gx items featured here are a judai themed drink and a manjoume themed drink, judai's being alcoholic, which is funny, bc neither of these fuckers can drink :sob:. forewarning i have had minimal alcohol in my life. alcohol drinkers feel free to chime in. i actually encourage it here. judais is strawberry curacao, cola, strawberry, apple and fresh cream. dont know how i feel about this one but i would like to try it just bc it could taste nice + introject + it feels fitting ngl. like that shit is Red and the cream would add a sweetness thats like fitting for his earlier self with his childish and selfish nature. manjoume's is chocolate syrup, coffee, milk, banana and pocky. i am kind of obsessed with how judai gets a cocktail and manjoume gets. chocolate banana milk. it sounds nasty. i'm sorry manjoume i don't want this anywhere near me. it'd smell as bad as his coat that he canonically does not wash (i hate the smell of banana it makes me ill :sob:)

dessert menu! gx item featured here is a johan themed parfait, which makes me smile. my boyfriend :)! a basic parfait with vanilla ice cream and fruit. nice enough! i'd eat it YAYYYY!

revival cafe! no new gx drinks, but a new gx dish! "duel academia's deluxe draw bread". fried egg, sliced cheese, lettuce, mayo, and ketchup. yeah i'll eat that!

okay! now onto the actual gx 20th anni cafe!

first up the food menu. on first glance some of the choices for this i found. interesting. such as an item based around the underground duel spectators.

the golden egg sandwich is egg salad, sunny side up eggs, egg salad, what i think is cobb salad dressing, and gold leaf on a brioche bun. this is so much egg, but it is the golden egg sandwich. i've never had egg salad or tasted cobb salad dressing, but i do want to try this. i worry it might taste too much of egg but the brioche bun kinda makes up for that for me.

the croquette sandwich is a korokke, lettuce, and an unspecified sauce on a brioche bun. would also try this. i love korokke.

fried soba sandwich is fried soba, tenkasu, and lettuce on a brioche bun. i've never had (fried) soba or tenkasu but both seem good. idk how i feel ngl. im neutral. id try it if someone else bought it for me/offered a bite of theirs

the pizza sandwich looks so disgusting to me i'm not trying that :sob: it's ham, tomato, cheese, and pizza sauce on a brioche bun. there's too much sauce... i also personally dislike tomatoes and ham is 50/50. like some ham just has that weird aftertaste u know. but the cheese looks goofy its so big its making me laugh.

judai's "gotcha!" pasta is linguine with tomato sauce, grated cheese, popcorn shrimp, and what i think is a little judai wafer thing" listed as "monaka", so i can't tell if the little chibis are monaka wafers or included merchandise. why did they make my meal pasta. I HATE THAT SHIT STARTS CRYING!!!! i will eat the popcorn shrimp though. and upon looking up what monaka is its red bean paste sandwiched between crispy wafers. which i will also take a bite of. ive never had red bean paste :sob:.

underground duel spectator ramen is tonkotsu ramen, roast pork, boiled bamboo shoots, leek, red pepper strings, and garlic oil. it also comes with the mask the spectators wear. i would try it... i don't know if it'd be able to eat the full thing (never had boiled bamboo shoots or leek) but it sounds good i think.

the sho v kenzan meal is saffron rice (off to a good start), tandoori chicken (OFF TO A GOOD START), what i think is a soft boiled egg, shredded carrots, and lettuce. like yeah this just genuinely sounds really good. give it to me NEOW

the "wicked canon" is "assorted grains of rice", curry, pickled purple cabbage, fresh cream, monaka, and "pumpkin/squash" salad. ive never had curry I've never had a lot of things :sob: no further comment on this

DESSERT MENU!!!

the first manjoume sundae is gateau chocolat ice cream (how is that any different from normal chocolate ice cream... genuine question. is it just more rich?), belgian chocolate whip cream, chocolate sauce, "fruit granola" (? so i think like? granola w/ dried fruit..?), lemon, mint, and monaka. it's... very chocolate heavy. and expensive sounding (the "gateau chocolat" ice cream and "belgian chocolate" make it seem fancier than it probably is). fitting for him, in that sense! would absolutely pass on this i don't like chocolate ice cream anyway and this is just. too much for me.

the second manjoume sundae is themed around his society of light self, which just brings to mind when he fell off the osiris roof hehe ^^. it's cream cheese ice cream, whipped cream, "white chocolate copea" (cannot find what copea is or is meant to be? it might be a romanization i'm not getting. bc for example, earlier, cobb salad dressing was listed as "kobu dressing"), "fruit granola", soy sauce, and monaka. see i'm more. hm. i'm more willing to try this. but the cream cheese ice cream is throwing me off from the start. i wouldn't really want slightly sour ice cream.... someone else would have to take a bite first and lmk what it tastes like.

asuka's panna cotta! panna cotta, blue pineapple jelly, silver dragée, lemon, and mint. okay so this one just looks silly. the cup is way too large. unnecessary. either add more food or use a smaller cup. i've never had panna cotta or pineapple jelly... i mean. i Think it'd be fine? not very good but like. okay. i feel like i'd dislike metallic dragée tho they just seem like an even worse sprinkle.

time capsule pudding is next, which... augh. i don't like pudding. black sesame seed pudding, warabimochi, whip cream, roasted soybean pudding, mint, silver dragée, and monaka. i will be passing on this one just bc i really hate pudding :sob:

FUBUKI'S DESSERT!!!!! FUBUKI!!!!!!! AUUUAUUAUAUUAAUUAUUA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Fubuki's dessert is banana cake, sliced banana, whip cream, powdered sugar, silver dragée, mint, and monaka. and her signature :]! okay i fucking hate banana i can't eat this. i'm sorry maam. but i support you. and am happy you got a themed dish bc holy shit are you usually left out of merch.

"i'll keep on going full speed! departure tiramisu" i've never had tiramisu bc the way its described makes it sound mushy :sob: like flavor wise it sounds good. but the way the texture has been described to me seems vomit inducing CRYING EMOJIS. okay. okay. its tiramisu, popping boba, berry sauce, mixed nuts, and mint. it also comes with a picture from the final episode. um. likely a pass. sorry everypony.

drink menu! jesus christ theres so many drinks.

neos: drinkable yogurt, strawberry syrup, whipped cream, silver dragree, mint. i hate yogurt. i imagine i would hate drinkable yogurt. pass. sorry neos. also strawberry is weird for me sometimes that stuff is awful.

ojama king: ok this one i am excited for. black sesame seed milk, strawberry flakes, whipped cream, and a crown shaped cookie. the cookie is enticing me. black sesame seed milk also seems interesting i want to try it

cyber end dragon: calpico, blood orange syrup, blue curacao syrup, whipped cream, and... "5 Golden Fruit Slices"? even the site im using says "(not sure what these are meant to be)" sobbing emoji. calpico is kinda eh for me, its too thick for my tastes but ill drink it at cons since its more available than water. i've never had the original flavor (assuming this is the original flavor, as just "calpis" is stated on the website), but i'm seeing it often mentioned that theres sort of a slight sour aftertaste (which is probably attributed to the slight citrus flavor i'm also seeing it described as having?), which is. not my sort of thing. otherwise it does sound good! i'd just have to have someone else take a sip first and describe it to me.

red eyes darkness metal dragon: coke, cranberry syrup, and mixed berries. yeah id drink this. its just coke w/ cranberry taste. that sounds fine.

cyber blader: cranberry juice, whipped cream, silver dragee, mint ENOUGH WITH THE DRAGEE. METALLIC DRAGEE IS INEDIBLE ISNT IT. in any case. never had cranberry juice but i imagine its fine. ill drink this

super vehicroid – jumbo drill: can i be a petty dick im already hesitant bc i side-eye sho so hard. sorry he was just annoying as fuck #introject get that guy off me. anyways its a latte with banana syrup FUCK OFFFFFFF WITH THE BANANA, whipped cream, chocolate sauce, and a chocolate pastry IM NOT DRINKING THIS!!!! IDGAF THAT I LOVE COFFEE GET BANANA OUT OF HEREEEEE

tyranno: black tea, lemon syrup, whipped cream, silver dragee, mint. never had black tea but this just seems nice. i will take a sip of someone elses bc to my understanding black tea is bitter >_<

water dragon: oh shit misawa rep! yay! misawa also gets left out of a lot of things... which is... sad, considering his whole thing :(. sprite, mojito syrup, blue pineapple jelly, and mint. id certainly try this it sounds very nice :) just the pineapple jelly i'd probably avoid, which would be easy enough since it's all at the bottom

maiden in love: eye twitch. eye twitch. eye twitch. anyways its a probiotic drink (going to assume yakult), whipped cream, and colored sugar. never had yakult or any other lactic acid bacterial drink in my life so i have zero reference point for this

ancient gear golem: rolls eyesI HAVE TO STOP BEING PETTY ABT CHARACTERS FROM SOURCEJKGVNEDGNHISKFG anyways. carbonated water Off to a shit start, grenadine syrup nvm maybe we're back, blue curacao syrup, black lemon jelly, and mint. i fear i hate carbonated water. someone else take a sip first.

destiny hero plasma: HI EDO! throws him at a wall affectionately. carbonated water (COME ON), cassis syrup, red berry jelly (listed as "berry rouge" alright rich person), and grapes. yeah aside from the sparkling water this sounds fine. okay the thing here is im assuming that whatever carbonated water is being used in these drinks is just as nasty as plain sparkling water. bc sparkling water is a specific thing. so i may be incorrect in my assumptions as one always is.

RAINBOW DRAGON!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!: HI!!!!!!! HI! HIHIHIHIHIHIHIHJSIDOGBNESIFN WLKNHEIOGVNHSLEGNEDIL HI!!!!! HI RAINBOW DRAGON!!!!!!!!!!!!!!!!!!! calpico, ramune syrup, clear jelly, whip cream, silver dragee, and mint. again im hesitant around calpico and have no clue what the original ramune tastes like BUT I WILL PROUDLY TRY THIS FOR JOHAN!!!!!!!!!! i will say though like. scratches head. for rainbow dragon idk just blue feels kinda silly.

fossil knight skull king: jim :D!!! soy milk Nvm jim what the fuck, brown sugar syrup NVM WE'RE BACK, whipped cream (listed as "80% Mixed Whipped Cream"? upon looking it up i couldn't really find what the difference between that and typical whipped cream is), and soybean flour. okay. i typically dislike milk alternatives. but brown sugar syrup is really good. i will be drinking this. or at least trying it. i might hate it bc of the soymilk but i want a sip so badly. actually i have brown sugar syrup i could buy soy milk + whipped cream and try this. store does not have soybean flour though and i cant justify driving all the way to the asian market so i can recreate a ygo cafe dish to my mother when she works 90+ hours a week :sob:

volcanic doomfire: oolong tea, cassis syrup, grenadine syrup, and berries. have also never had oolong tea. i will try this. nothing stands out as being something i'd dislike.

yubel - the ultimate nightmare: sorry including the second part is so funny to me. full naming them. calpico, blue curacao syrup, kyoho grape syrup, pineapple juice, and mint. again never had the original calpico and also i generally dislike any sort of grape anything. idek if i would take a sip bc i dislike grape flavor that much :sob:

and thats it! my food opinons. mrow!

[ifbfreshcatch]

Garlic Butter Prawns Recipe

Garlic Butter Prawns is possibly the easiest recipe I have, but also one of my family's favourite rich and flavourful prawns with garlic butter sauce, which is one of those go-to meals for any occasion. If you are in the mood to have a quick weeknight dinner or want something to dress up for entertaining, this should do the trick.

Why You’ll Love This Recipe

Quick & Easy – Ready in under 20 minutes.

Minimal Ingredients – Uses pantry staples like garlic, butter, and lemon.

Versatile – Pairs well with rice, pasta, or even crusty bread.

Rich & Flavorful – The combination of garlic and butter creates an irresistible taste.

Ingredients

To make this delicious dish, you’ll need:

Main Ingredients:

500g large prawns, cleaned and deveined

4 tbsp unsalted butter

5 cloves garlic, minced

1 tbsp olive oil

1 tsp red chili flakes (optional, for spice)

1 tbsp lemon juice

2 tbsp fresh parsley, chopped

Salt and pepper to taste

Optional Additions:

½ tsp smoked paprika (for a hint of smokiness)

2 tbsp white wine (for extra depth of flavor)

1 tsp honey (for a slightly sweet contrast)

Step-by-Step Instructions

Prepare the prawns First, wash and de-vein your large shrimp If you are using the frozen prawns, defrost them in cold water for about 15 minutes and then use a paper towel to pat them dry. You need to de-moisturize the prawns so they sear properly instead of steaming from their own moisture.

Step 2: Sauté Garlic You will need to use a large pan or skillet and heat some oil with the lowest heat you can then add this to the mixture. Garlic- Add to some heated oil in the pan and sauté for 30 seconds or so or until fragrant. Garlic can get bitter so be really careful not to burn it.

Step 3 – Cook Prawns Place prawns on the pan in a single layer. They should be cooked for 2-3 minutes on each side until they turn pink and slightly tented. As with all prawns you do not want too cook them for too long as they will dry out and turn rubbery.

Step 4: Melt Butter and Season Reduce the heat and melt the remaining 4 tablespoons of butter while also coating it completely all over the prawns. Salt, pepper and red chili flakes (if using ) Sprinkle everything together and stir very well until the prawns are nicely coated.

Step 5: Finish with Lemon & Parsley Use the juice of 1 tablespoon fresh lemon to add color, tang and brightness to the prawns. Sprinkle freshly chopped parsley to garnish both visually and for freshness. If your wine is white, add this now and stir for 1 minute to amp up the sauce.

Step 6 : Serve & Enjoy Take off the heat of prawns just simmer and serve them. They pair beautifully with:

Garlicky Butter Sauce on Steamed Rice — This is perhaps my favourite concoction. Pasta: Add cooked spaghetti to your prawns for a quick gourmet pasta meal. Warm Baguette-crusty Bread – Absorb that creamy sauce Garlic Butter Prawns to Die For

Use Fresh or Manage Prawns– The best taste you can get is bright maintained from days ago fresh prawns. Fresh – Use this particular premium quality large prawns if freezing did not appeal. Do not Over Cook your Prawns – They are quick cook so be vigilant. As soon as they’re pink and they have the opaque, drop them. Give season with salt to taste — If you like a little kick in spicy, then add some chili flakes or just a little cayenne pepper. Double the Butter-Garlic-Lemon — If you like your dish saucier, just up the quantities of butter, garlic and lemon to taste making more delicious liquid to dip. Real Ingredients – Fresh garlic, lemon juice and parsley bring an entirely other level of flavor to the veggies over their processed version.

Garlic Butter Prawns Variations Creamy Garlic Butter Prawns: thick the sauce with ¼ cup of heavy cream Garlic Butter Prawns – For the spice card, toss in more red chili flakes, sriracha or freshly chopped chilies for chili heads. Garlic Butter Prawns with Vegetables: Add bell peppers, Zucchini or Spinach for some nutrition and vibrant colour! Garlic Butter Prawns: Asian style – 1 tbsp soy sauce and spoonful of sesame oil for more depth of flavours. Storage & reheating directions (chili) Refrigerator: Store leftovers in airtight containers for up to 2 days Freezer– Though prawns are at their best fresh, frozen cooked prawns can easily be stored for 1 month. Freeze thaw slightly before reheating. Reheating Hacks: Stovetop: Warm the pan over very low heat for a moist sizzling with just a touch of butter. Microwave – Steat within short bursts (15-20 seconds) Oven: Wrap it in tin foil and bake at 150°C (300°F) for about 10 minutes COMBO-2 PAIRING Garlic Butter Prawns go well with the following sides and drink recipes:

Side Dishes: Garlic Bread- Essential to get the buttery richness out of your sauce. Mashed Potatoes — Make a warming and comforting side that helps to focus flavour. Grilled Vegetables — A new vegetable addition with a touch of colour.

Drinks: Sauvignon Blanc or Chardonnay (to cut through the rich butteryness) — A refreshing (bleached in sauv) white wine like Citrus Lemonade – Kick the Garlic & Butter with this fresh acidity Ice Cold Beer – Perfect pairing for your sea-food, a light lager or pilsner. Final Thoughts Garlic Butter Prawns is a super-easy elegant meal that anyone can make. You can make it so decadent with such simple ingredients, it will make any seafood lover swoon. If you use it as a side or the main course, this recipe has got you covered.

Use this recipe with large prawns from IFBFreshCatch for maximum flavor and texture! Enjoy Your meal 🍤✨

[bloggervibes1]

A Guide to Cheese Varieties on Your Favorite Pizzas and Pastas

The soul of every good pizza and pasta is, of course, the cheese. Italian cuisine wouldn't be possible without rich flavors, creamy textures, and an ability to flow with the rest of the dishes.

It makes all the difference whether you like the stretchy mozzarella or strong Pecorino Romano: cheese varieties really make a difference in dining experiences.

If you are in New York and you're looking for the ultimate cheesy delights, then Singh Pizza & Pasta in Astoria is your place.

Singh Pizza & Pasta is so good at using only premium cheeses that even the most particular cheese enthusiast in you is bound to be satisfied by what they serve.

Let's dive into the world of cheese and explore the varieties that make our favorite pizzas and pasta irresistible.

1. The Function of Cheese in Pizzas and Pasta

1.1 Why Cheese is an Essential Ingredient

While an ingredient, cheese is at the heart of most Italian dishes. Meltable, stretchable, and easily enhancing flavors, it is not just a condiment but a staple element. While added to pizzas as a glue between the ingredients for the gooey texture we all love, it adds creaminess to pasta sauces and a savory taste to every pasta meal.

1.2 A Short History of Cheese in Italian Food

Cheese has a long history in Italian food: from mozzarella on a Margherita pizza to Parmesan in creamy Alfredo sauces, Italian chefs have fine-tuned the art of cheese-making and usage.

1.3 Quality of Cheese at Singh Pizza & Pasta in Astoria

At Singh Pizza & Pasta in Astoria, quality cheese matters. Their finest cheeses will ensure every bite of the pizza and pasta turns to bliss. Be it freshly grated Parmesan or creamy ricotta, Singh takes pride in delivering an authentic flavor.

2. Popular Cheese Varieties for Pizzas

2.1 Mozzarella: The Star of Every Pizza

Mozzarella is the undisputed king of pizza cheeses. Its meltability and mild flavor make it a staple base to be topped with anything. Singh Pizza & Pasta, located at Astoria, celebrates the fresh and stretchy goodness of mozzarella as presented in a more classic way by their Margherita pizza. Others, however, join mozzarella with bold ingredients to give balance to the flavor.

2.2 Parmesan: A Flavor Enhancer

Parmesan, nutty and salty, adds great depth to pizzas. Whether sprinkled on top or baked into the crust, it imparts depth to flavor. Singh mostly uses it as a finishing touch on his pizzas, which makes the experience greater.

2.3 Cheddar: A Special Twist

Cheddar isn’t traditionally Italian, but it has found its way into modern pizza recipes. Its sharp flavor complements hearty toppings like barbecue chicken or jalapeños. Singh’s experimental cheddar-based pizzas are a hit among adventurous diners.

2.4 Goat Cheese: For a Tangy Punch

Goat cheese is ideal for gourmet pizzas. Its tangy flavor combines very nicely with ingredients like caramelized onions, arugula, and sun-dried tomatoes. Singh's goat cheese pizza should not be missed for those looking for a sophisticated twist.

2.5 Provolone: Adding Depth

Provolone is semi-hard, smoky, and earthy. It's an ideal cheese for multi-cheese pizzas. Singh also makes his famous signature multi-cheese pizza using provolone, mozzarella, and Parmesan.

3. Cheese Types Ideal for Pastas

3.1 Parmesan: The Pasta King

Parmesan is a staple for pasta. Its beauty comes out in grated form, whether sprinkled over spaghetti or mixed into Alfredo sauce. In this view, Singh Pizza & Pasta in Astoria sells out for its Fettuccine Alfredo that masterfully unleashes the finishing flavors of freshly grated Parmesan.

3.2 Ricotta: The Creaminess

Ricotta adds a creamy texture to stuffed pastas like ravioli and lasagna. Singh’s baked ziti, loaded with ricotta and mozzarella, is the ultimate comfort food.

3.3 Pecorino Romano: Bold and Salty

Pecorino Romano’s bold, salty flavor makes it a staple in dishes like Cacio e Pepe. Singh’s take on this traditional pasta is a perfect balance of Pecorino Romano and black pepper, delivering authentic Italian taste.

3.4 Asiago: A Nutty, Semi-Hard Cheese

Asiago, nutty in flavor, is the right cheese for creamy sauces, baked dishes. Singh's creamy pasta platter often includes Asiago for a subtle taste.

3.5 Burrata: A New Fashion

Burrata, a cheese filled with creamy center, is a trendy garnish in pasta dishes. Singh's dishes include burrata for his contemporary dishes and adds an opulent flair to the same.

4. Artisan Cheeses at Singh Pizza & Pasta in Astoria

4.1 Unique Blends of Cheeses for Signature Dishes

Singh Pizza & Pasta also showcases the exclusive cheese blends for pizzas and pastas. The people make these special cheese flavors to bring out unique flavors.

4.2 Locally Sourced and Imported Cheeses

Either it is locally sourced mozzarella or imported Pecorino Romano, Singh makes sure every cheese is of high quality. That is why Singh Pizza & Pasta remains a cheese lover's favorite in Astoria.

5. How to Match Cheese with Toppings and Sauces

5.1 Matching Cheese with Pizza Toppings

The process of matching the perfect cheese with pizzas is an art. Mozzarella can be matched up with almost everything, whereas goat cheese matches very well with sweet or savory ingredients. Singh's chefs are visionaries who come up with perfect pairings that give pizzas suited to various palates.

5.2 Matching Cheese with Pasta Sauces

Cheese selection can make or break a pasta dish. Parmesan is ideal for tomato-based sauces, while Asiago and ricotta work best with creamy sauces. Singh’s menu showcases these pairings, ensuring every dish is perfectly balanced.

6. The Ultimate Cheese Experience at Singh Pizza & Pasta in Astoria

6.1 Why Singh Stands Out for Cheese Lovers

This place will totally spell cheese heaven for any the lover of cheeses, with commitment to quality, variety, and creativity embedded in the menu of Singh Pizza & Pasta.

6.2 Must-Try Dishes

Some of the must-try dishes at Singh include:

Margherita Pizza with fresh mozzarella.

Fettuccine Alfredo with Parmesan.

Goat Cheese Pizza with caramelized onions.

Baked Ziti with ricotta and mozzarella.

7. Tips for Choosing the Right Cheese for Your Homemade Recipes

7.1 Storing and Handling Cheese

Storing the right way would ensure freshness and flavors are preserved; store cheese in an airtight container and refrigerated on the correct temperature.

7.2 Cheese Blend

Blending of cheeses to come up with unique flavors. Get inspired by Singh's menu to try blends of mozzarella and provolone or ricotta and Parmesan.

Conclusion

Cheeses are more than ingredients; indeed, they represent the soul of pizzas and pastas. Just as you might have an affinity for the simplistic taste of mozzarella or the arrogance of Pecorino Romano, cheese comes in all varieties. At Singh Pizza & Pasta in Astoria, the center of every dish is cheese. From their simple Margherita pizza to their extravagant baked ziti, there's an unforgettable dining experience for cheese fans through Singh.

[mr-tony-stark]

Tony is happy enough letting Clint just point him where to go. He's paying attention - or he's trying to pay attention, but he might be a little distracted by how attractive he's finding Clint right now.

"I guess a salad will be a good side. I always like a Greek Salad. I should have feta and olives for it," he said with a shrug. He didn't really know what was here, and he didn't want to create extra work for Clint to do. But pasta was heavy. Salad was always a good way to add something fresh. "And there's always good bread here, so some of that for cleaning the bowl."

FIRST WE'LL MAKE THE SAUCE.

Tony hadn't actually expected to do sauce from scratch. He'd thought this would be a jar of marinara added to from scratch meatballs. He looked at Clint with wide eyes for a moment. Now he's asking about scoring. Tony is well and truly out of his depth.

"You do remember the scrambled eggs I cooked for you, right?" he asked.

He watched as Clint showed him how to score one, but his attention is completely on how good his hands look and now what he's doing with them. And then Tony's left to do it.

TONY STARK, YOU ARE A GENIUS. YOU HAVE AN IQ OF 270. YOU CAN SCORE SOME TOMATOES.

He gets to work, not sure if he's really doing the right thing. Clint returns and once again, Tony's having trouble focusing on the cooking. Clint keeps touching him. Stealing kisses. Offering reassuring words. And Tony can't take the smile off his face. This is the kind of date that he thought was for everyone except him. It was fiction. And yet here he was doing it. And he can't stop picturing pushing Clint up against the bench and making out of him.

They get the sauce simmering and Tony checks on Brandy. When he's sure she's doing fine he approaches Clint, backing him against the benchtop. "Now what?"

It's been enough time that Clint was starting to put the pieces together, and he understands it is a long and continuous road. He's had his good days, his bad days, neutral days, and the very bad day. Clint knows Tony's as much a person as he was, understands as much, that he had good days, bad days, and needed meetings as well. ❝ So yeah, if you need to, for you or like to. . . on any night, well. . . just tell me or come. ❞ He trails off in the absence of Tony saying nothing.

It's something that's been on his mind, and now is the only that he has voiced any of this. Clint looks at him, not needing approval but he would like to know what Tony thinks of that. ALMOST EXPECTING DISMISSAL. Either way, Clint would operate under the assumption of the routine that they have formed.

HE SMILES WHEN HE IS KISED. It may be brief, but there's something about his smile that he doesn't quite know what it is about it. So, Tony did not need tonight and he would be going as he has been the past few nights.

Once they were in the kitchen, he was getting everything they would need out for dinner. ❝ Is there anything you'd like as a side, or just the spaghetti? ❞ He asks, and he's rolling up his sleeves as well, pushing up his sleeves.

Clint snorts as Tony tells him there's a chemical imbalance with the water he works with. ❝ Sure there is, and you do work with different heat. ❞ Chances after that Tony turns the het on way too high, and leaves it on that way.

❝ First we're gonna make the sauce, this'll be the hardest part. ❞ He does quotation gesture around saying the word hardest. The meat and the pasta would be arguably easier to make. ❝ Yes, you will be cutting things. You know how score tomatoes? ❞

He is guessing the answer is no, and Clint picks out the small tomatoes and gets a knife of the right size for scoring. He looks at the, ❝ We don't wanna cut too deep, and then we are gonna boil these for a minute or two, really just watching for their skins to peel. Oh, we are gonna need bowl of ice water as well. ❞ Clint goes to prep that, while Tony scores the tomatoes as he had shown him.

Clint explains how to boil water, set the setting (lower takes longer to get to boil and bubbles but will be slower to burn). While he explains how they were making their tomato sauce, he's close to Tony.

Brushing his shoulder, leaning into him, sneaking to kiss his cheeks and touching him to the small of his back, his arm. BEING CLOSE, so than Tony doesn't feel like this was lesson and orders; more that his boyfriend wanted him in the kitchen and was lightly guiding him through what Clint would be doing.

[ancientgrainsteton]

Why Kamut Khorasan Wheat Flour Must Be in Your Kitchen

Ancient grains are among the hottest trends lately, as people seek more healthy and natural food choices. Of all these ancient grains, Kamut Khorasan Wheat Flour attracts people's attention for its rich history, impressive nutritional profile, and versatility in the culinary world. This flour from an ancient grain considered the ancestor of modern Durum wheat is remarkable because it has a nutty flavor, large kernels, and high nutrition benefits. Classified as 100% organic, Kamut flour is in high demand as the pantry must-have for the health-conscious consumer.

What's Unique About Kamut Khorasan Wheat Flour?

There exists wheat known as Kamut or Khorasan wheat, which is appreciated for having begun as a product in the Middle East. Unlike the hybridized versions of modern wheat, which are bred to produce as high of a yield as possible, Kamut in many ways goes back to its wilder cousin. This means that more of its nutrients are left intact after it's prepared, and it has more protein and fiber, and a higher amount of minerals, such as selenium, zinc, and magnesium. The kernels of Kamut are twice as large as modern wheat, and when made into flour, the product that results is fine and dense enough to be baked or cooked in almost any way.

One of the most appealing features of Kamut Khorasan Wheat Flour is its naturally robust, nutty flavor. The definitive flavor adds depth to all baked goods, pasta, and even sauces, really enhancing dishes with a wholesome, earthy quality. Moreover, the Kamut flour also tends to be easier to digest for people who have mild gluten sensitivities. While it does contain gluten, kaput's gluten is of a different composition than that of modern wheat, often making it gentler on the digestive system.

Nutritional Benefits You Can Feel Good About

Kamut Khorasan Wheat Flour would be ideal for those wanting healthier ingredients. Being richer in protein content-about 30-40% than regular improves muscle health; its fiber breaks down faster and helps to enable longer satiety. Rich in antioxidants and minerals, Kamut supports better skin and hair conditions along with overall immunity.

Kamut wheat barries the 100% organic certification, meaning no damaging pesticides or genetic modifications were used in its planting, keeping the integrity of this ancient grain intact. This means when you eat clean or just make more mindful food choices, Kamut Khorasan Wheat Flour is a great choice for your kitchen that delivers both nutrition and eco-friendliness.

How to Use Kamut Khorasan Wheat Flour in Your Kitchen

Kamut Khorasan Wheat Flour is as versatile as it is nutritious. Use it wherever you want to substitute the all-purpose or whole wheat flour with a wholesome alternative - make bread, pizza dough, pancakes, muffins, or even homemade pasta. Kamut Khorasan Wheat Flour doughs are easily more elastic, chewing with that 'good' texture when baked, mostly because of its high protein content. Whole grain enthusiasts will also appreciate that Kamut wheat berries can be sprouted or cooked as a whole grain and make a great addition to cereals, salads, and pilafs.

Availability of Kamut Khorasan Wheat Flour

If you are ready to bring the benefits of this ancient grain into your home, consider Grand Teton Ancient Grains, which offers premium, food-grade Kamut wheat flour. Their 100% organic Kamut Khorasan Wheat Flour is carefully sourced and prepared to retain its nutritional integrity.

Ready to transform your favorite recipes with the goodness of Kamut Khorasan Wheat Flour? Do visit Grand Teton Ancient Grains today and make this ancient superfood a staple in your kitchen!

[thechestnutworkshop]

lazy day | short rib & brisket ragu and gremolata, on ready-made mushroom raviolli

There are just times—certainly during many workdays—when we can't fathom the idea of cooking because of the schedules that life demands from you. Or on those sundays that are a bit too rainy for you to want to get out of bed and do anything but lazy around. It is on these nights that we wish for nothing more than to open a few jars, mindlessly throw the contents into a pot, but still have something warm and comforting to eat. And thankfully, some dishes, though not most, are gracious enough to be amenable to shortcuts with the help of the supermarket—this ragu happens to be one of them.

It is uncompromisingly delicious, very hearty, and deeply savory due to the short rib and brisket, and the long cooking mellows the subtler notes of the aromatics enough, that using a jar of good quality tomato sauce like Rao's well fulfills the role of homemade marinara. And anyway, you want the flavors of the brisket and short rib shine; if the aromatics are too assertive, such cuts a waste to use. The pestata (which here is really just blended soffritto) dissolves into the ragu as it cooks, and at the end of the braising when most of the liquid has evaporated, adds a subtle creaminess to the sauce, along with that lovely signature taste of bolognese hinted from behind the robust beefy taste that takes forefront stage. And I only add cheese when finishing the dish, instead of adding it into the sauce pre-braise—I find that it muddies the flavor and depth of the ragu.

I love this with a good mushroom ravioli that I purchase at a local italian deli, filled with all kinds of mushrooms and other good things like madeira and garlic and herbs. If I'm using a filled pasta that already includes truffle, then I omit it in the ragu, but if not, I like to add a little bit to the ragu itself at the end so that it can harmonize softly with the mushroom filling in the pasta. It is still perfectly wonderful without it, however, so do not feel obligated to add it. Searing the meat is the most time-consuming part of the preparation that you will have to devote in the morning, but the pot should be in the oven and braising within 30 minutes of entering the kitchen. Let the ragu simmer while you're away at work or running errands on a lazy sunday, so once you come back home after the long day, all that's required of you is to boil some good quality, ready-made pasta for a few minutes, toss in the sauce, turn on the television, and relieve the day's worries with a warm, cozy bowl. Do not skim the fat; it is this fat that stains the pasta a sunset mahogany and coats the ragu with a luxurious, velvety mouthfeel.

lazy day | short rib & brisket ragu with gremolata for 6-8 servings 1 lb (453g) brisket 2 lb (907g) bone-in short rib 16.9 oz (479g, about a pint) beef bone broth 24 oz (680g) of a clean-tasting, bright tomato sauce (e.g. standard jar of Rao's marinara or arrabiata) 10 oz (283g) prepared soffritto / mirepoix (1:1:1 onion, celery, carrot) 4 cloves of garlic a little bit of fresh woody herbs, e.g. a small sprig of rosemary, thyme, & marjoram, just to impart slight warmth sear meat deeply. blend the soffritto with the garlic, and cook at high heat in the leftover tallow, adding olive oil if additional fat is needed, until the water evaporates. lower the heat and sweat gently for 10 minutes with the herbs added whole. add bone broth, herbs, tomato sauce, and nestle in the meat, making sure that the bones of the short ribs are submerged. 270F (130C), ~7 hours, with lid slightly ajar—though adjust the temperature according to how long you will be away, as you will need to stir the sauce about the last two hours of cooking to prevent scorching. fish the herbs out and shred the meat with a fork. drizzle with a gremolata:

gremolata californian olive oil 1 tbsp parsley or basil 1 tbsp chives zest of a small lemon 8 rosemary needles, equivalent of thyme, & 4 leaves of marjoram salt nutrition for ragu only (rough approx.): ~2800 kcal, 219g protein (350 - 467 kcal / 27 - 36.5g per serving)

[shinhoofood]

Canned Tomato Paste: What You Must Know?

Canned tomato paste and canned tomatoes are pantry staples, delineating convenience and versatility with a host of benefits accruable to both home cooks and professional chefs. Are you someone who wants to know more about the canned tomato paste and good quality canned tomatoes? If Yes. This writing piece is the best place where people can learn more about canned tomato paste and good quality canned tomatoes.

Long shelf life means one is able to rely on Canned tomato paste as an ingredient that is always at one's beck and call. If stored in a cool, dry place, it does have a life of some months, thus ensuring a rich concentrate of tomatoes for recipes. In the can, Canned tomato paste is ready to use from its container, saving time and effort when preparing a meal. Added to that, in concentrated form, one can add real depth of tomato flavor without spending hours cooking down fresh tomatoes. Concentrating the tomato paste increases its flavor, providing a deep, rich tomato flavor that enhances a wide range of dishes. Just a little can add a hearty flavor to your culinary concoctions.

Canned Tomato Paste

It can be used in a myriad of recipes, from the most traditional pasta sauces to chili and marinades and even some baked goods. The thickness of tomato paste works both to thicken sauces and add depth to flavors.

Pros of Good-Quality Canned Tomatoes

Better quality canned tomatoes give one ripe tomato taste any time of the year, independent of the season. Good Quality Canned Tomatoes often have more flavor than fresh tomatoes out of peak season. They are picked and canned at peak freshness, thus ensuring that the sweet and full tomato flavor really comes through in your dishes. Be it a quick weeknight dinner or an elaborate weekend feast, these canned tomato products will be your trusted allies in creating flavorful and filling dishes. Go ahead! And claim the top benefits of the canned tomato paste and canned tomatoes if you look for the best experience.

[newwavedigicraft]

Simplicity in a Plate: Red Sauce Pasta

An Italian classic, where al dente pasta meets a rich tomato sauce infused with garlic, herbs, and love. A comforting, flavorful dish in its purest form.

Few foods better capture simplicity and enjoyment than red sauce pasta in the realm of gastronomic delights. This traditional Italian dish honours the craft of cuisine by mixing simplicity with powerful flavours.

Red sauce pasta is fundamentally a harmonious blending of ripe tomatoes, garlic, onions, flavorful herbs, and a trace of olive oil. These ingredients are simmered to produce a flavorful, thick tomato sauce that coats the pasta of your choice, be it spaghetti, penne, or another type. It is impossible to describe how exquisitely the flavours, textures, and scents blend together.

Red sauce spaghetti is proof that there are times when less really is more. Its lack of pretence is what makes it appealing. It is a plain, straightforward dish, but even in this simplicity.

The fundamental component of red sauce pasta can be found in this tomato sauce. Its construction is an artistic endeavour that necessitates patience and accuracy over a deliberate, long procedure. The tomatoes are the main attraction; their flavours have been enhanced by simmering, turning them into a rich, velvety elixir that envelops the pasta in a cosy embrace.

The finishing touch on this work of culinary art is the selection of pasta variety. Every form of pasta, regardless of whether they be the fragile spaghetti strands, the sturdy fusilli spirals, or the solid penne tubes, has the ability to produce a distinctive gastronomic experience. Al dente pasta is the ideal vehicle for the hearty and powerful sauce, creating a harmonic combination of texture and flavour.

Around its most basic level, red sauce pasta is proof that sometimes less really is more. Even though the dish is plain and unadorned, it is really flavorful. A beautifully presented plate can arouse sentiments of cosiness, nostalgia, and intense gastronomic enjoyment.

This is a cuisine that appeals to people of all ages, finding its way into both their hearts and bellies. On gloomy days or at happy events, the sight of a steaming bowl of pasta with red sauce can provide comfort.

Red sauce pasta honours the beauty of simplicity while simultaneously providing countless opportunities for customization. Either you choose to add a small amount of chilli flakes or not. Red sauce pasta is a blank canvas on which you may showcase your culinary imagination, whether you decide to add the saline depth of olives and capers.

READ MORE to know full recipe.

[eazy-group]

Easy Cajun Chicken One Pot Camping Pasta

New Post has been published on https://eazycamping.net/easy-cajun-chicken-one-pot-camping-pasta/

Easy Cajun Chicken One Pot Camping Pasta

Having a few super-fast Dutch oven camping recipes in your rotation makes it easy to put a fantastic dinner on the table even when you are away from your campsite for the entire day. This Cajun Chicken One Pot Camping Pasta has a mild spiciness that is balanced with a rich and velvety sauce.

Cajun Chicken One Pot Camping Pasta by CampingForFoodies

Psst we’re compensated…see our disclosures.

Prep To Make Quick Pasta Camp Meals

This is one of our camping dinner recipes that is fast to prep and cook … partially because it starts with pre-cooked chicken that you just need to slice and throw in the pan with the noodles. You’ll also need to cube a block of cream cheese and dice a jalapeno pepper. Clean-up is quick too when you make one pot camping meals.

Camp Cooking Tip: Pre-cooked meats make it fast to prepare easy camping meals so I keep a couple of simply-seasoned (salt, pepper and maybe a little garlic powder) grilled chicken breasts in my freezer so I can slice them for speedy meals that contain noodles or rice.

Methods Of Cooking Camp Meals In Individual Pots

This recipe is one of my really simple camping pasta recipes because you boil the farfalle in chicken broth and you don’t have to drain any liquid (unlike when you boil spaghetti in water and need to drain it.) For that reason, you need to use a vessel that is deep enough to handle the boiling liquid but not too wide that the farfalle is not submerged in the broth … and … has enough depth to handle the chicken and remaining ingredients in the recipe. A standard-depth 12-inch cast iron Dutch oven is the perfect vessel size for cooking this meal.

If you are making this as one of our campfire recipes, you’ll need to get your fire going in order to cook over coals and you can either use a tripod for hanging the oven over the heat or use a campfire grate so you can set the oven directly on the grate. Alternatively, you can use charcoal briquettes that will be placed under the oven.

If you don’t want to bother with getting a camp fire going, it is even faster to make this as one of our camp stove recipes. Just make sure you are cooking on a level surface when boiling the bow ties.

Steps To Make Creamy Cajun Chicken Pasta

Step 1. Prepare your ingredients as directed.

Step 2. Prepare your heat source and cooking equipment.

Step 3. Cook pasta in chicken broth. You’ll need to get the chicken broth boiling, then, you’ll add the farfalle and cook it until it is firm, not mushy. This should only take about 5-10 minutes. You won’t need to drain the liquid from the Dutch oven.

Step 4. Add remaining ingredients and heat through. You’ll turn the heat down a bit and then add the chicken, tomatoes, cream cheese, Cajun seasoning, jalapeno, salt and pepper. Everything is already cooked so you are just heating everything and waiting for the cream cheese to melt.

Step 5. Serve hot. It is not necessary but if you want to add a little fresh parsley to top this meal, it is a nice touch. Serve hot and enjoy.

Pairings For Single Dish Meals

To keep this dinner uncomplicated, I don’t serve anything else with it. If I want to get a little “fancy” I’ll also serve a basic side salad with a prepared dressing.

Recipes Similar To Creamy Cajun Chicken And Farfalle

We love warm and hearty winter camping recipes that taste great without a lot of effort.

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Try Dutch Oven Campfire Goulash for a hearty meal that includes Italian sausage, elbow macaroni, and Great Northern beans … it’ll warm you to your toes!

This Fork-Tender Beef Dutch Oven Campfire Stew has carrots and potatoes in a rich tomato and beef broth sauce.

If you have a little extra time and wine, you need to make drunken meatballs! They are so tender and flavorful! Try my recipe for Dutch Oven Spaghetti And Meatballs when you want to have a next-to-gourmet dinner on your camping trip in the great outdoors!

This One Pot Spaghetti features a red sauce with spicy sausage and thin spaghetti, and, it is on the table in about 30 minutes.

A few more options to consider … you can make a quick primavera by combining pasta and fresh vegetables … make your favorite old fashioned comfort food of tuna noodle casserole by boiling some shells and adding canned tuna … or just mix a pre-made jarred pesto with some linguini.

Print This Recipe

One Pot Creamy Cajun Chicken Camping Pasta Recipe

Kim Hanna

Camping For Foodies Dinner Camping Recipes: This easy camping pasta dish is cooked in one pot with a creamy Cajun sauce.

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner Camping Recipes

Cuisine Cajun

Servings 4 Servings

Calories 137 kcal

2 (32 oz) containers chicken broth

1 (16 oz) package farfalle pasta

2 pre-cooked chicken breasts halves, sliced thin

1 (14.5 oz) can fire roasted tomatoes

1 (8 oz) package cream cheese, softened and cubed

1 tablespoon Cajun seasoning

1 small jalapeno pepper diced

Salt and pepper to taste

Fresh parsley optional

Cook ModePrevent your screen from going dark

In a 12 inch cast iron Dutch oven, bring chicken broth to boil over high heat using a campfire, camp stove or RV stove for cooking.

Add the pasta and cook covered till al dente and still firm to the bite, about 5-10 minutes. Do not drain any liquid from the pot.

Reduce the heat to medium-high and stir in the chicken, tomatoes, cream cheese, Cajun seasoning, jalapeno, salt and pepper.

Cook covered till the chicken is heated through and cream cheese is melted, stirring occasionally. Remove cover and continue cooking until the sauce reaches your desired thickness, about 5-10 minutes total.

Top with fresh parsley, if desired, and serve hot.

Serving: 1gCalories: 137kcalCarbohydrates: 1gProtein: 24gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 73mgSodium: 135mgPotassium: 468mgFiber: 1gSugar: 0.3gVitamin A: 938IUVitamin C: 6mgCalcium: 10mgIron: 1mg

More Yummy Camp Meals

Put a camp menu together for your next trip with easy and exciting recipes for breakfast, lunch, dinner and dessert!

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[kneworder]

anyways. real (and riceless) bolognese recipe.

1 onion, finely chopped

~1 cup finely chopped carrots

~1 cup finely chopped celery (these are both flexible, just try to keep the amount of carrot and celery equal to the amount of onion)

12 oz ground beef

12 oz ground pork (again, flexible, i usually buy pre-packaged meat so i just use the whole container of each -- again, just try to keep them equal! this is a very forgiving sauce when it comes to ingredient amounts)

1/2--2/3 cup red wine (optional but a great excuse to open a bottle of wine that will pair really well with this sauce)

2 tbsp tomato paste (also optional, i've made this with and without it and it adds a little depth but it's not necessary)

2.5 cups passata (tomato puree; it's another thing where i usually just use the whole container, but this is about where it should be!)

salt + pepper to taste

~1/2 cup milk

add ~2 tbsps olive oil to a large pot on medium heat, then add the onion, carrots, and celery. cook until onion is transparent and vegetables have at least slightly softened. add the beef and pork and go at it with whatever tool you're using to break up the pieces. once it's browned, add the wine and cook until the alcohol has evaporated (most recipes say ~30 seconds; i like to cook it until the smell of alcohol has significantly diminished, which is usually closer to a minute). add tomato paste if you're using it and cook until it's visibly darkened to a deeper red, then add the passata and S&P. lower the heat to a simmer, then cook for about three hours (you can usually get away with two, but more time is always better!). once that time's up, stir in the milk, taste and see if it needs any more S&P, then serve with fresh grated parm over pasta and enjoy!

this makes so much fucking pasta sauce i usually make it once at the beginning of a season and use as much as one box of pasta demands and freeze the rest, which is usually enough for at least one more box of pasta. it keeps for around 3 months frozen and it's the fucking best.

this recipe is adapted from this one, which is the best one i found while fervently looking for bolognese/ragu recipes last year -- i use my own measurements and change around a couple steps based on other recipes, but if you'd like more in-depth steps with pictures i would absolutely recommend this recipe!!

reading a fic and getting so distracted bc a character said he'd make bolognese (hell yeah) and the in the next scene when he starts cooking he caramelizes onions (yeah), starts browning the ground beef (no pork? fair enough we've all been there), "gives the simmering rice a stir for good measure" (wait what the fuck. bolognese is a meat sauce there is no rice in this dish. plus you have it with pasta so why the hell would you make a carb as a side dish PLUS if rice is simmering that means you cover it and leave it the hell alone unless it's risotto in which case your ass is STIRRING and NOT LEAVING until it's off the heat and done. what are you talking about.), and then adds softened vegetables (presumably to the rice?? actually wait hang on i just realized he's making bolognese without 2/3 of the fucking sofrito where were the carrots and celery you need to cook them down with the onion before you add in the meat that's like half the sauce. what is he DOING. either he's making meat sauce with just onions and ground beef and a side of vegetable rice or he's making bolognese with RICE instead of pasta or he cooked the carrots and celery separate from everything else for some fucking reason and then threw them in the sauce at the last minute as though they're going to soak up ANY of the fucking flavor that way). feeling deeply italian right now. what the hell.

[copperbadge]

Well these are fucking delicious. The rutabaga has got to go, I’m banning it from society, but the daikon radish can stay. 

[ID: Three images; top left, daikon “tots”, small round balls with a golden color, are frying in a pan. Top right, the cooked tots are draining on a sheet of paper towel; in the lower right of the image, the pale cream interior can be seen in one I broke open to taste. Bottom image, a small plate holds five daikon tots plus a dollop of ketchup and one of dark sweet mustard; upper right is a small bowl of sweet chili sauce.]

I don’t mind daikon, generally finding it inoffensive, but I also don’t like the way vegetables crunch in things and there was no way I was going to eat all the daikon if I just like...put it on stuff, so I found a recipe for what amounts to Daikon Tots and made them. They’re good with ketchup and sweet chili sauce, and I think they’d be a good stand-in for meatballs in a pasta dish, but they did not pair especially well with sweet mustard. (Love that mustard but it’s the wrong kind of spicy-sweet.)

The recipe is on a site so riddled with ads that I wouldn’t send an enemy there, but I will recreate it for you here because it’s also relatively simple.

DAIKON TOTS

400g daikon radish (I had two small ones that were about 100g each so I made a half recipe) 

100g flour

seasoning to taste; I used a spoonful of seasoning mix from Penzey’s

2 eggs

Oil for pan-frying (you can deep-fry but don’t really need to)

Trim, peel, and grate the daikon. Add a small sprinkling of salt and let stand for about 10 minutes. Squeeze out all the excess moisture by wrapping the shredded daikon in a dry tea towel and twisting it several times over the sink. 

Cover the bottom of a pan with oil, about half the depth of the tots you’ll be frying, and start it heating so that it’ll be nice and hot when the mixture is ready to go. 

Place daikon in a bowl and add flour and seasoning; toss to thoroughly coat. Beat eggs in a separate dish and then add to the daikon mixture. Mix thoroughly to form a wet but relatively cohesive mixture. 

When the oil is hot, form the daikon mixture into small balls and place into the oil. You could smash them into pancakes if you wanted; I kept mine pretty round. Cook until golden on bottom, then flip; flip a second time to give them a little more heat so the interior cooks completely. Transfer to a rack or paper-towel lined plate to drain, and serve with sauce of your choice. 

[cultivating-wildflowers]

top five recipes to make

Hamburger Helper - I was really into BudgetBytes for a while (still follow her on instagram) and jumped on this grown-up hamburger helper recipe when she posted it. I never add the relish and I play around with the other stuff, but it's a useful base recipe to build on. Sometimes I add rice instead of pasta, but I'm still working out the ratios for that.

Sausage Alfredo - Found this recipe years ago and it became an instant hit with friends and family, so it's my go-to when I need to provide dinner and can't think of anything else. Taught me how to make a proper Alfredo sauce. I always have some cavatappi pasta on hand and I need to start keeping kielbasa in my freezer.

Potato soup - I don't have an actual recipe for this. It was a favorite growing up and the original flavor is not complex, but I've been playing around with it. I can say I don't prefer it with chicken or beef broth but they do add some depth.

Cookies - Finally found and saved a good chocolate chip cookie recipe. Since I always have a bag of chocolate chips on hand, this is one of my comfort snacks. I found if you roll the dough in a coating of flour just before baking it helps the cookies stay soft. Then I stick some chocolate chunks on top and sprinkle it all with coarse salt. And bring it to work, for job security purposes.

Stuffed bell peppers - My stand-by recipe for work potlucks, because everyone but my work mom likes them (she doesn't like dill). Once a month or so I'll grab the ingredients to mix up at home and live off of it for a couple of days. The filling also goes great on bread toasted with olive oil.

[amberofembers]

I am tired (and I am yours)

A/N: This angsty fic is brought to you by a party of one by brandi carlile induced breakdown. buckle up and i hope you enjoy the read! (wc: 3.3k)

ao3

-

The car cruised along a quiet road. The sky was tinted a featureless dark blue as night enveloped the grey skies of the day. It was a silent car ride home from the grocery store, a trip that neither of them wanted to take, but takeout could only sustain them for so long. 

Andrew stared blankly at the winding tarmac road ahead of them, one hand on the steering wheel and the other kept on his lap. She opted to look out of the window at the blur of trees and houses whizzing by. Silences like these were thick, impermeable. Saying anything would feel like a strange interjection and it had already taken enough energy out of her seeing him follow her begrudgingly on this grocery trip. 

The car pulled up to the gravel driveway, stopping with a jerk. They sat in complete silence for a few seconds, the engine whirring in the background. She glanced at him out of  the corner of her eye - nothing. With a quiet sigh, she got out of the car, forcefully opening the boot. There were three large paper bags stuffed messily in the tight space, their contents threatening to spill out. 

The only task you had to do and you couldn’t even do it half-decently. She bit the insides of her cheeks to stop her from saying anything she would regret. For just a moment, the sharp teeth pressing down on the slick flesh of her mouth provided a distraction from the frustrating situation at hand. 

It had been this way for more than a week now, each day making her closer and closer to snapping, but she couldn’t snap at him; he had done nothing to deserve it. He’d driven them to the grocery shop, he’d placed the bags in the boot like she’d told him to. But he’d been apathetic at best, distant and unaware most of the time. 

-

“Not there,” she said with a touch of scorn, pointing at the countertop, “put it in front of the fridge, there’s meat in there.” Is this your first time living in this house? She wanted to add.

He nodded and complied, placing the paper bag on the floor in front of the fridge. He stood there for a moment, wondering if there was anything else he could do to help out. His hands hovered over the bags, unsure of what to do. It was obvious to him that she was mad, he just couldn't think of the reason why. 

“I don’t need an audience,” she said, her back facing him as she placed various food items on the cabinet shelves. She stood on her tiptoes, pushing the jar of pasta sauce into place on the top shelf.

“Let me help,” he said, the paper bag rustling as he reached in to get other items out. Spinning around to face him, she grabbed his arm abruptly. “I don’t need any help,” she stated plainly. 

“O-okay,” he stuttered, the sudden harsh movement and blunt attitude startling him slightly. 

Shit. Too mean. She wasn’t proud of it, how her anger took over her in that moment. But it had been there all along, slowly building in the pit of her stomach. 

Andrew walked away into the living room, since it seemed like stepping away from her was the best option. As he moved away, he heard her voice from the kitchen, “Can you at least take your shoes off? The carpet just got cleaned, for god's sakes.” He was nowhere near the carpet. 

“I’m not stepping on the carpet,” he retorted, trying to keep his tone as calm as possible, “and my shoes are off.” He turned around to face her. She looked at him through furrowed brows. 

“What’s wrong? You’ve been mad at me the whole day,” he began slowly, “did I do anything?”

“A day!” A small laugh escaped her lips as she continued, her voice laced in sarcasm, “and you’ve just realised that today?” 

“I don’t- I don’t understand.”

“It’s nothing,” she brushed it off nonchalantly. Nonchalant, just like you’ve been, she thought.

Andrew wasn’t one for confrontation. In fact, he’d try to avoid it at all costs, but he pushed through this time.

“Well, obviously it’s not nothing, judging by the way you’re acting.” He said with a voice firmer  than usual. 

“The way I’m acting?” the bitter words rolled off her tongue almost immediately. 

“Wh-”

“Have you even considered how you’ve been acting lately?” She cut him off, her voice rising in volume.

She looked at him directly in the eye, her fists clenched knuckle-white. 

His eyes darted from her to the ground and back to her again. “I can’t read your mind,” he said curtly. “So no,” he sighed, running a hand through his hair, pulling it back tight before letting it cascade in a mess around his head, “I don't know how I’ve been acting.” 

“When’s the last time we had a conversation since you came back from London?” 

“We’re speaking right now,” he snapped back in frustration. 

“This has nothing to do with London...” he started then paused. “And you told me to go there. It wasn't even my idea!” 

“It was a suggestion so you’d stop moping around at home, I didn’t ask you to go there and disappear!” Her voice strained as it reached volumes she hadn’t realised existed. 

“I was working! You can't expect me to be talking to you all the time!” He retorted. Her face fell immediately. 

“Working? Andrew, really?” She sounded almost incredulous.

“Yes, working! I don’t –” 

“Any other lies to tell me?” She hissed through clenched teeth. 

“What–”

“I asked Alex about what you were doing,” she said, rubbing her temples as she spoke, “he said you were with friends.” 

“Why’d you have to go through Alex?”, He snarled, “It’s like you don’t even trust me!” 

“Well, I don’t, Andrew! Because you can't just tell me you're working and then– and then ignore my texts and calls for a whole week when you’re not even fucking working!” Her cheeks started to flush a deep red as she rasped a near-scream, her eyes searching his for some semblance of an explanation. 

“It was one night! One night that I went out with friends,” His hands flew up in the air as he gesticulated, “What, I can't even catch up with friends now?”

“It’s not about that, you're not listening to me!” Adrenaline coursed through her veins and her body buzzed with anger. Gripping the countertop for stability, she pinched the bridge of her nose in frustration.

“I do not care what you do in London,” She said, the firmness in her voice wavering slightly, “I just want to know what the radio silence was for.” 

“I told you, I was busy.” He said, his tone ice cold. He glanced at the clock on the wall. “Look, I’m tired. Can we handle this tomorrow?” 

“You're tired?!” 

“I’m the one breaking my fucking back over here. And you just take, and take– ” Her voice cracked as she croaked out the last few words, tears threatening to spill down her cheeks. She clenched her jaw in desperation, trying to hold back those tears. His tongue fell silent. 

The room quietened for a moment. Her chest heaved up and down, her heart beating erratically against her ribs. He stood opposite her, wringing his hands. His eyes were fixed steadily on the ground; he couldn’t bring himself to look at her. 

“I’m sorry,” he muttered quietly.

“Well then fucking show it!” The room filled with noise yet again as she let out something between a sob and a shout. “Don't come home and ignore me! Or avoid me or– or whatever the fuck you're doing!” 

“Because it feels like months since we’ve had an actual conversation. and when you're here it's like your head is in a completely different place!” Words escaped her lips in an exasperated flurry. All the unsaid words and quiet car rides of the past week seemed to have cumulated to this. 

“Look at me,” She ordered. His head remained bowed downwards. “Andrew, look at me.” She repeated, voice softening this time around. 

“I’m sorry– I really am. I don't know what else to say. I don't know what I was even thinking but fuck I'm sorry.” He said in a single breath. He reached out to grasp her hand, but she pulled away. His hand was left in the space between them, frozen in motion. His heart dropped to the depths of his stomach. 

“I’m fucking tired, Andrew.” 

“What– what do you mean?”

“I don't know how much more I can take. Of all this, of... ” She trailed off. Each word sunk deeper and deeper into his chest.

“If you leave me, I don’t know what I’d do. We can't– we—”, his words distraughtly pieced into a plea.  

She cut him off, tears steadily streaking down her face. "I am yours, Andrew. You know that, but right now…” She choked out, “I- I don't know if you're mine." 

“I am yours!” He insisted, taking a step towards her, closing up the distance between their bodies. Instead of leaning into the familiarity of his warmth, she took a step back, shaking her head. “Andrew, I- I can’t…” She barely managed.

As she backed away, she knocked into the cabinet behind her. Just as protest was about to escape his lips, a loud crash silenced the both of them. It was a slow motion moment for Andrew as he saw the jar of pasta sauce fall from the shelf, narrowly missing her shoulder. The ground was stained red with sauce, shards of glass embedded deep among the red. 

“Fuck!” She exclaimed, jumping away from the mess of broken glass. The crimson sauce had splattered onto the bottom drawers as well as her pants. The scene looked like something out of a horror movie. 

“Jesus!” in a slight state of shock, he asked, “are you hurt?” She shook her head.  

He reached down to pick up the largest shard of glass sticking out from the spilled sauce. 

“Stop. Dont.” 

“Let me help you clean this up,” he persisted as he picked the piece of glass up. 

“Andrew, I told you to stop.” 

He looked up from where he kneeled on the ground. “This mess… I’ll h-”

“Can you leave? Please just- please just leave…” She strained, her voice cracking.

“But I-”

“Please…” she whispered. Her head was turned away from his, a single hand clasped over her mouth to prevent sobs from escaping. His heart broke at the sight. 

More apologies were at the tip of his tongue, inches away from tumbling out, but he couldn't bring himself to say any more. Fearing that it would sound like nothing but empty words, he slipped out of the front door. It took every fibre of his being for him not to turn back, but seeing her hurt like this stung just as much as leaving her did. 

She watched out of the corner of her eye as he turned his back away, taking quiet steps towards the front door. His movement was so quiet that only the jingling keys and closing door could be heard. 

Once out the front door, his footsteps quickened. He pulled open the car door with a force that shook the entire vehicle and plopped into the driver’s seat. Leave, she had said. So he did, but now, he didn't know where to go. 

Andrew sat motionless in the driver’s seat. He could hear the hum of his blood flowing through his veins, the quick yet steady rhythm of his heartbeat filling the silence. He tried to focus on breathing, but his mind couldn't help but drift back to her. The image of her head buried in her hands, shoulders jerking up and down as she took shuddering breaths seared deep into his mind. 

Without much thought, he revved the engine and headed towards the only place he knew would welcome him with open arms, unconditionally. 

He pulled over where the road leading to the beach ended. No other cars were parked and the beach was completely empty. The sharp scent of salt water hit him first, followed by the cool, moist land breeze as he stepped out of the car that seemed to edge him towards the water. 

The silence of the night was disrupted only by the rhythmic crashing of waves on the shore. His thoughts, however, couldn't be further from the calm of the night sea. 

He never meant to hurt her. Truthfully, he’d felt it coming, and so when she suggested taking the trip to London, he figured it was the easiest way to get away from all the tension building back home. Catching up with friends and burying himself in work were all familiar and comfortable sensations. Conflict, on the other hand, was unfamiliar territory, and escaping that seemed like the best option to him. He didn't want to ruin anything between them, and he thought that time and distance would ease some tension, but maybe he’d gone about it the wrong way.

Leaving for London and labelling it as an “escape” in his mind was the first mistake. Placing his phone on “do not disturb” mode and disappearing into the studio for hours on end was the second. Then, grabbing drinks with friends led to bad drunk decisions - the third. 

“You gonna get that, man? Been going off all night,” His friend gestured towards his ringing phone lit up with her name. 

“Fuck, I’ll handle it when I get back,” he remembered leaning over to shout in his friend’s ear to be heard over the loud chatter of the pub, or maybe it was because he was drunk - perhaps both. Either way, he’d turned his phone over facedown on the table for the rest of the evening. 

He sat on a large rock facing the sea, kicking the pebbles beneath him. He gazed at the ripples formed by the undulating waves far out in the sea, then focused on the thin layer of foam on the edge of the shore that reflected the moonlight almost entirely, causing an ethereal silver glow along the shoreline. 

I don't know if you're mine. Her shaky voice echoed in his mind. 

I am yours, He wanted to scream out to the sea, or to anyone who would listen. I am yours, he wanted to affirm so unreservedly that it would be known by the most distant of stars. I am yours, he yearned to whisper to her as he breathed in her scent and felt her skin on his. 

-

Some time had passed since Andrew left the house. 15 minutes? 30 minutes? She couldn't tell. 

Once he left, the onslaught of tears hit. She crumpled to the ground and cried in earnest. Her chest burned like it never had before as she struggled to take in breaths that quickly turned into hiccups. She refused to let the tears get any further than her jaw, angrily wiping them away as they trickled down her cheeks. 

She’d only just managed to get up from the frozen position she maintained, crouched on the kitchen floor. Pushing herself away from the cabinet drawer that she was leaning on, she grabbed the countertop and heaved her aching body up from the ground. She had clutched the bottom of her sweater so hard as she sobbed that it fell in a permanent wrinkle as she stood up.

The mess caused by the broken jar of sauce was still apparent in her peripheral vision, and she could more than use a distraction at this point. 

Wiping the mucus that had collected at the dip above her upper lip, she leaned over the sink and splashed some cold water over her face. Lingering over the sink for a couple seconds, the tears and tap water became indiscernible as they dripped off her face. 

With that, she patted her face dry with the same wrinkled sweater. She shuffled about the house, drained of all energy as she cleaned up the mess with robotic movements. Conscious enough to handle the broken glass with care but too spent to wipe away every speck of red on the floor and cabinet doors, she did the bare minimum of cleaning and left the rest of the groceries in the bags. 

She knew he wouldn’t hurt her on purpose. She was fully aware of his tendency to detach from everything when faced with uncomfortable situations. She thought she was prepared for it, for the silence and the coldness, but it was harder on her than she’d expected. 

She climbed into the bed, not bothering to change into something more comfortable. They’ve never had an argument this explosive before. She had half expected him to stay in the driveway but her heart was hit with a sharp pang of pain when she heard the sound of the car starting up. 

She wondered where he could’ve gone at this hour of the night, but she was too tired to think straight or feel anything anymore. She drifted in and out of consciousness as the events of the evening replayed in her dazed mind, spliced haphazardly together into a confusing jumble of screams and tears. It was as if she was a spectator to her feelings, too numb to experience them. Still, her head pounded with an unrelenting headache. She squeezed her eyes shut, willing for sleep to wrap her in its comforting arms. 

-

The front door creaked softly as he pushed it open apprehensively, as if to inform her of his presence in the house. 

He wondered if she was still awake, if she had waited up for him. Taking one look around the kitchen area, he noticed the still bagged groceries left on the floor, the cabinet drawers left open and oil smears on the ground. A rush of panic raced through his mind. 

Scanning the empty front room for her presence, he padded around with caution. The house was eerily quiet, not that it hadn’t been silent before, but this time silence hung in the air with unanswered questions and unresolved issues. It was far from the comfortable silence they were used to. 

He stalked up the stairs, heart pounding with each step towards the landing. He pushed the bedroom door open enough to stick his head in. 

His eyes drifted to where her body lay on the bed. She was curled up beneath the sheets, faced away from the door. She remained strictly on her side of the bed, leaving his side tidily made.

He moved towards her instinctively, without much control over his limbs. He climbed on top of the sheets and waited for a response from her. Not prepared for any reaction in particular, he froze when she stirred in her sleep. His breathing quickened as she rolled on her back to face him.

She felt the dip in the bed before she’d fully awakened. Then, she heard his breathing. He didn’t know, but she was taking in breaths just as deep as his.

Her eyes drifted to his, and it was over. 

His hand laid upon her face in a rough caress. He scanned her face for any sign of contempt but all he saw were tired eyes and tear-stained cheeks. His body burned with guilt. 

“I’m sorry,” he managed, his voice raspy with disuse. 

All the conflict, though unresolved, seemed miniscule at this moment. Her breathing softened, as did her gaze. She placed a hand over his, giving him a small nod. The touch, ever gentle and affirmatory, eased his racing mind. 

“I am yours,” he whispered once, but once wasn’t enough.

He shifted closer to her, his hand moving from her cheek to the back of her head. Gently resting his forehead on hers, he whispered a second, third time - I am yours. 

[bobo2217]

Hi! I was wondering- please forgive me if this is too personal but- I really really want to know what your spaghetti bolognese recipe is? Please tell me!

Everyone needs a great everyday Spaghetti Bolognese recipe, and this is mine! The Bolognese Sauce is rich, thick and has beautiful depth of flavour. It’s perfect for a quick midweek meal though if you have the time to simmer this Meat Sauce for a couple of hours, you’ll take it from seriously delish to OMG this is amazing!!

Serve it over pasta, stuff into jacket potatoes, make an epic Lasagna or Baked Spaghetti Pie!



Spaghetti Bolognese

We Aussies have a thing about shortening words. Good day is g’day. Pavlova is Pav, afternoon is arvo, mosquitos are mozzies. Sharon is Shazz, Nagisa is Nagi (that’s yours truly).

So it is thoroughly Aussie to shorten Spaghetti Bolognese to Spag Bol!

And here she is – my Spag Bol. Rich, thick, incredible flavour in the sauce even if you only have time for a quick 20 minute simmer. Though if you can slow cook for a couple of hours, it really takes it to another level!



What goes in Spaghetti Bolognese

I’ve been loyal to this Meat Sauce recipe since I first learned to cook when I was a teenager. There are 3 little things in this recipe that might be a bit different to Bolognese recipes you’ve seen around:

1. Worcestershire sauce: it just adds that little extra something-something. I get antsy if I get caught in a situation where I have to do without;

2. Beef bouillon cubes (beef stock cubes) for extra depth of flavour in the sauce, to compensate for this being an everyday midweek version rather than a traditional slow cooked Bolognese Ragu which starts with a soffrito (onion, celery, carrot slowly sautéed) as well as pancetta.

3. Sugar, if needed: just a little bit goes a long way to transform the sauce if you happen not to be using high quality, sweet Italian canned tomatoes. Supermarket canned tomatoes here in Australia are notoriously sour. Especially the Australian ones – it pains me so much to say that, but it’s true.



How to make Bolognese Sauce

The making part is straightforward and quite quick too:

Saute garlic and onion – about 3 minutes;

Brown the beef – about 2 minutes;

Add everything else, give it a good stir then simmer for 20 minutes minimum (midweek), up to 3 hours (weekend indulgence!). Slow cooking makes the beef incredibly tender and the sauce develops extra flavour.



Difference between Bolognese and Meat Sauce?

Different name for the same thing! You’ll find Bolognese made all sorts of ways all across Italy and all around the world, but essentially mince meat (usually beef, sometimes combined with pork or veal) in a tomato based sauce flavoured with herbs.

The “proper” way to serve pasta: toss with the sauce

As with all my pasta recipes, I include a step to toss the pasta IN the sauce, rather than just placing pasta in bowls and spooning over sauce.

This makes the Bolognese sauce emulsify, so it thickens, becomes glossy and clings to the spaghetti. No more watery sauce at the bottom of your pasta bowl! This is how chefs and Italians make pasta. Try it once, you will be converted!

But it is an optional step. Sometimes, you just don’t have the energy to clean yet another pan. I hear ya. 🙂





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What to serve with Spaghetti Bolognese

For a classic Italian feast, serve this with:

Garlic Bread – or even more indulgent, with Cheesy Garlic Bread (or go over-the-top with Crack Bread). Or, for a more traditional start, real-deal Italian Focaccia.

Garden Salad with Italian Dressing (hit of crisp fresh salad essential!)

Tiramisu to finish with an Espresso Martini on the side

For a super quick side salad option, make this Rocket Parmesan Salad with Balsamic Dressing. Probably my most made side salad because it’s literally a 2 minute effortless-no-chop salad!



This recipe is the way I have been making Spaghetti Bolognese for decades (gosh it’s scary saying that!!). I really love it, and I think the sauce is rich and loaded with flavour, especially for a 30 minute Bolognese recipe.

Though if you have the time, slow cook it for a couple of hours. The flavour develops and the meat becomes so luxuriously tender.

Either way, I hope you love it as much as I do!  – Nagi xx

Watch How To Make It

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Spaghetti Bolognese

 Author:Nagi | RecipeTin Eats

 

 Prep: 10 mins

 

 Cook: 30 mins

 

 Total: 40 mins

 

 Dinner

 

 Italian, Western

5 from 225 votes

Servings5

 

Tap or hover to scale

Print 

Recipe video above. My everyday Bolognese recipe I make over and over again. This Meat Sauce has terrific depth of flavour for such a quick recipe – though if you have the time, it's stellar cooked slowly for a couple of hours. My 3 "secret" tips are: Worcestershire Sauce, Beef Bouillon Cubes and a touch of sugar. 

Ingredients

▢1 1/2 tbsp olive oil

▢2 garlic cloves , minced

▢1 onion , finely chopped (brown, yellow or white)

▢1 lb / 500g beef mince (ground beef) OR half pork, half beef (Note 1)

▢1/2 cup (125 ml) dry red wine (sub water or beef broth/stock)

▢2 beef bouillon cubes , crumbled OR granulated beef bouillon (Note 2)

▢800g / 28 oz can crushed tomato (or tomato passata)

▢2 tbsp tomato paste

▢2 tsp white sugar , if needed (Note 3)

▢2 tsp Worcestershire sauce

▢2 dried bay leaves

▢2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)

▢Salt and pepper

TO SERVE

▢400 g / 13 oz spaghetti , dried

▢Parmesan cheese and finely chopped parsley (optional)



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Instructions

Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.

Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.

Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.

Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.

Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. (Note 5) Uncover, simmer 20 minutes to thicken sauce. (Note 6 for slow cooker)

Adjust salt and pepper to taste right at the end. Serve over spaghetti – though if you have the time, I recommend tossing the sauce and pasta per steps below.

TOSSING SAUCE AND SPAGHETTI (OPTIONAL, NOTE 4)

Bring a large pot of salted water to boil. Add pasta and cook per packet directions MINUS 1 minute.

Scoop out a mug of pasta cooking water and set aside, then drain the pasta.

Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1 1/2 – 2 minutes, or until the spaghetti turns red and the sauce thickens.

Divide between bowls. Garnish with parmesan and parsley if desired.

Recipe Notes:

1. Meat – Some traditional slow cooked Bolognese Sauce are made with a mixture of beef and pork mince. Beef for flavour, pork for juiciness. I typically do not use this for midweek.

2. Beef stock cubes – I use Oxo Beef Cubes (Woolies & Coles). Use any beef bouillon / stock cube or in powder form (called “granulated beef bouillon” in some countries).

If using a powder, use 2 tsp (ie 1 tsp per 1 cube).

3. Canned tomato – Mid range canned tomato can be notoriously sour. A touch of sugar makes an incredible difference. The amount required will depend on how sweet / sour the tomatoes and tomato paste is – go by taste. Typically, the better the quality, the less sour they are so the less sugar you will need.

4. Tossing pasta sauce – See commentary in post about emulsifying the pasta sauce. This is the “proper” Italian way to cook pastas, and the way pasta is served in restaurants.

5. Slow simmer option – this is how you take a great bolognese to an incredible one that would make your Italian Nonna proud. The key here is ultra low heat – after bringing to simmer, lower heat so the surface is just gently rippling, with a few bubbles here and there. Once the lid has been on for a while, take a peek to check – because it gets hotter with the lid on. I use my smallest burner on the lowest setting.

6. Other notes:

* Scaling recipe up (use auto recipe scaler) – If you double the recipe (or more!), then brown the beef in batches. If you try to cook it in one batch, you will end up stewing it rather than browning!

* Slow cooker: This is really fantastic made in a slow cooker! The meat becomes so tender and the sauce has incredible flavour. At step 3, cook until the wine liquid disappears completely, then transfer it into the slow cooker at step 4 and cook for low for 6 hours. 

* Variations: Here are some ideas for ways to take this up a notch, if you are so inclined!

– Finely chop 1 carrot + celery and saute that with the onion to make a softrito. Cook on medium low heat for 10 minutes for extra amazingness!

– Add finely chopped bacon (smokey is the ultimate!) or pancetta, cook with the onion

– 1 tbsp soy sauce (my mother did this, I sometimes do! I’ve seen it in some chef recipes)

– Fresh or dried red chilli

– Bolognese gets better the longer it is cooked, and it’s even better the next day!

7. Nutrition per serving, assuming 5 servings, including pasta.

NUTRITION INFORMATION:

Serving: 396gCalories: 510cal (26%)