Cooking considerations...
I'm considering starting to share my food recipes. Whether they are ones I make up or ones I get from websites or cook books (which I'll link to/cite) I think it could be interesting. My cooking varies from very basic, to being creative with what's in my freezer/fridge and pantry to more gourmet enterprises.
So, to start, I'd like to post what my simple dinner was tonight:
Easy Bolognese
1 lb ground beef
2 shallots, chopped
1 clove garlic, minced
1/2 cup baby bella mushrooms, sliced
kosher salt to taste
1/2 tsp tobasco sauce (or more, if you want it spicy)
1 24 oz jar marinara sauce
Real parmasean, grated
Pasta, cooked
I was able to have the water boiling, then cooking the pasta while I did the sauce .I have copper-bottomed pots which can only take up to medium heat so it does take longer. If you don't, do your prep first!
In a large, non-stick sautee pan, brown hamburger with shallots on medium to high heat. Add mushrooms after 2 minutes. Toss in the garlic, kosher salt and tobasco sauce once hamburger is cooked all the way through. Add the marinara sauce and stir until ingredients are mixed thoroughly. Reduce heat to medium low and simmer 5 minutes, or until the pasta is done. Top with grated parmasean and enjoy!
Serves 4-6
Notes: I kept my hamburger pieces fairly large to make the sauce extra chunky. If you want to have a smoother sauce, break up the hamburger more! If you only have a couple people to feed, make sure you save the bottle from the sauce to store the leftovers in. This also freezes well.
So, to start, I'd like to post what my simple dinner was tonight:
Easy Bolognese
1 lb ground beef
2 shallots, chopped
1 clove garlic, minced
1/2 cup baby bella mushrooms, sliced
kosher salt to taste
1/2 tsp tobasco sauce (or more, if you want it spicy)
1 24 oz jar marinara sauce
Real parmasean, grated
Pasta, cooked
I was able to have the water boiling, then cooking the pasta while I did the sauce .I have copper-bottomed pots which can only take up to medium heat so it does take longer. If you don't, do your prep first!
In a large, non-stick sautee pan, brown hamburger with shallots on medium to high heat. Add mushrooms after 2 minutes. Toss in the garlic, kosher salt and tobasco sauce once hamburger is cooked all the way through. Add the marinara sauce and stir until ingredients are mixed thoroughly. Reduce heat to medium low and simmer 5 minutes, or until the pasta is done. Top with grated parmasean and enjoy!
Serves 4-6
Notes: I kept my hamburger pieces fairly large to make the sauce extra chunky. If you want to have a smoother sauce, break up the hamburger more! If you only have a couple people to feed, make sure you save the bottle from the sauce to store the leftovers in. This also freezes well.