Pasta Bolognese

Sometimes you just want the basics as in simple comfort food, like 'Spaghetti with Meat Sauce', ie Pasta Bolognese.  This is definetely one of those recipes you double so that you have one for dinner, and one for the freezer.

Virtually every Pasta Bolognese recipe has some variation of the same core ingredients; and, all of them are easy to make for a great meal with friends.  I have decided to feature Giada's version of 'Simple Bolognese' which is just that--super simple!

Just add salad and garlic bread. 

(Adapted from Giada's Cookbook 'Everyday Italian'.)

Equipment:

Large dutch oven or 5-qt saucepan.

Large saucepan for boiling pasta

Knife, for chopping

Chopping area

Stove top

Ingredients:

1-1/2 lbs of ground sirloin

1/4 cup olive oil

1 medium onion, diced

1 celery stalk, finely diced

1 carrot, finely diced

2-3 cloves of garlic, minced

28 oz of crushed tomatoes (like San Marzano or Cento)

1/4 cup fresh parsley, chopped

8 fresh basil leaves, chopped

1/2 tsp salt

1/2 tsp pepper

1/3 cup of Parmesan or Romano cheese, grated

Instructions:

1. Wash your hands.

2. Prepare all of your vegetables before heating the skillet.

3. In a large saucepan or dutch oven, heat the oil at MEDIUM heat.

4. Add onions and garlic, and cook for 8 minutes until becomes translucent.

5. Add the carrots and celery, and cook another 4-5 minutes.

6. Add the meat and make sure it is broken into smaller pieces.

7. Brown the meat until the pink is gone, approx 10 minutes.

8. Add the crushed tomatoes, parsley, basil (I had to use 1 tsp dried instead), salt, and pepper.

9. Cook over MEDIUM-LOW heat until thickens, approx. 30 minutes.

10. Add the cheese and season to taste with salt and pepper.

11. Boil your pasta.

12. Invite a few friends to bring the salad and bread.

Meatball Minis

Reasons to have a good and tasty meatball recipe:

A. Cheap

B. Easy 

C. Delicious

D. Versatile

E. Incredibly satisfying as a meatball slider; or, with spaghetti & red sauce, or, simply, on a toothpick. 

I found this twist on meatballs from Ted Allen's 'In My Kitchen' cookbook and thought I'd share it just because any college kid looking for ways to keep things simple, affordable without sparing the tastebuds will want a "go-to" meatball sub or pasta dish.

Check it out. 

Total cost: approx $15 to $20
Makes: approx 22-25 nice size meatballs

Equipment:

Large mixing bowl

Large Non-stick skillet

(If your skillet is smaller, you will have to do meatballs in 2 separate batches)

Functioning stovetop with electricity

Ingredients:

1 lb ground beef

1/2 lb ground pork

1/2 medium onion, finely chopped

2 cloves garlic, finely chopped or minced

1/4 cup parsley, chopped

1/2 cup Parmesan cheese, grated

1/3 cup breadcrumbs

1/3 cup chicken stock

2 large eggs

1 1/2 tsp kosher salt

1/8 -1/4 tsp of cayenne 

( if you don't like spicy, just use regular black pepper)

1 jar of your favorite quality marinara / pasta sauce
Regular dinner rolls for sliders, hoagie roll for meatball sub, or box of pasta--you choose how to use these delicious and spicy bites.

Instructions:

1. Wash your hands and read all steps.

2. Combine all ingredients into large mixing bowl.

3. Form approximately 22-25 golf-ball size meatballs with your washed bare hands

4. Heat large non-stick skillet with 3 Tablespoons of olive oil over MEDIUM

5. Place meatballs in a single layer in skillet so that they do not touch. 

6. Brown meatballs on all sides. Do not rush this step. Takes about 15 minutes.

7. Once all the meatballs are browned, but not fully cooked, add your favorite red sauce to the skillet along with the meatballs.

8. Let this simmer on LOW until meatballs fully cooked. 

9. Toast your slider rolls with butter in the meantime.

10. Add meatball with provolone, and your slider is done! 

Alternatively, make a box of spaghetti and have 'Spaghetti & Meatballs' instead; and, use the rolls for garlic toasts.

Light House Pizzeria

Pizza and college go hand in hand. And if you are anything like our son, you like a smorgasbord of variety. Look no further.

Beyond turning the oven to 450 degrees, you just need to get the fixins on the counter and start assembling! These are easy and scrumptious any which way you like them.

Below are two personal favorites, but traditional combos are good too. Branch out. Let your taste buds live a little.

Light House Pizza

Equipment:

Baking Sheet

Ingredients-The Basics:

1 bag Gyro Bread / 'no pocket' Pita Bread

Pizza Sauce (I suggest San Marzano)

Olive oil 

Shredded Mozzarella cheese

Fresh herbs if possible (oregano, basil)

Add-ons:

Tomatoes, sliced and/or roasted

Mushrooms, Sautéed

Sausage, cooked & drained

Fresh Mozzarella

Pepperoni

Artichokes

Pineapple

Canadian Bacon

Jalapeño, thinly sliced

Instructions:
1. Wash Your Hands
2. Pre-heat oven 450F degrees.
3. Place 3-4 gyro bread rounds on a baking sheet and heat for 4-5 min until just beginning to crisp

4. Remove from oven.

5. Drizzle or brush olive oil onto to rounds.
6. Spread 1-1 1/2 Tablespoons of your favorite pizza sauce.
7. Sprinkle a handful of shredded mozzarella cheese.

8. Begin the journey with your favorite combos:
-Pineapple, Canadian Ham, Fresh Mozzarella, Fresh Jalapeño
-Sauteed Mushrooms & Caramelized Onions (see previous blogs)
-Artichoke Hearts, Canadian Ham, Fresh Mozzarella
-Tomato Slices, Fresh Mozzarella, Basil
-Mushroom & Sausage / Pepperoni

9. Once pizzas are assembled, drizzle with olive oil.  Salt & Pepper. Red Pepper Flakes.

10. Put in the oven for 8-10 minutes until cheese melts and golden brown.

11. Enjoy the flavors, friends, and fun!  They will be back for Light House Pizza!

Visit the Windy City for it's deep dish pizza!

Or Visit www.zazzle.com/bandiliciousinc* for cool Chicago gear!

Like the design, but want a different product?  Just buy the image file at:

http://www.shop.bandiliciousinc.net

Chicago Retro Mousepad

Chicago Retro Water Bottle

Feed A Crowd Pasta Bake

Some meals are meant for a crowd. And there is nothing easier (or better) for a hungry college student (and his roomates) than a pasta bake.  Some time is involved in boiling water and grating cheese, but this is definitely not rocket science.

Easy to make. Plenty to share. Leftovers rare. Mix, bake, serve.

Cheese can be expensive, but anyone planning to eat at the table can chip in a few bucks--flavor totally worth it!
If you like pasta cheesy, add a little more cheese.
If you like more moisture, add a little more sauce at the end.
Yep, that's about it in a nutshell, or Pyrex.

If your are really 'forward thinking' put half of the mix (uncooked) in a Tupperware and freeze it...sealed with duck tape and your name on it! Just be sure it's thawed before baking!

Equipment

15"x10" Pyrex Rectangular baking dish
Or
2 12" x 8"
(Or any combination of Pyrex)
PAM Spray

5-qt sauce pan (for boiling pasta)

Water with 2 tsp of salt

Large, large mixing bowl

Ingredients

2 lb Penne, Rigatoni, Rotini, or other short tube pasta, partially cooked, drained, set aside.

1 to 1 1/2 cups Gruyere cheese
1 to 1 1/2 cups Fontina cheese
8 oz Ricotta, part-skim
4 oz Cream Cheese or (Mascarpone), softened
1/4 cup Half-and-half
1 1/2 (28oz cans) crushed tomatoes including the liquid / puree in can
1 tsp oregano
1 tsp parsley
2 tsp basil
2 cloves garlic, minced
1 egg
Salt & Pepper

1/2 cup Mozzarella, shredded
1 jar of your favorite Marinara / Vodka sauce

Instructions

1. Wash your hands.
2. Preheat oven to 425 degrees.
3. Partially cook 2 lbs of penne pasta in salted boiling water (approx 8 min), drain and set aside.

IT IS KEY THAT THE PASTA IS UNDERCOOKED BEFORE BAKING.
Otherwise, this will turn to a hot, soggy mess.

4. In a large mixing bowl, mix the cheeses and rest of ingredients (to salt & pepper)together. Combine well.

5. Add drained pasta to tomato/cheese mixture. ( It should be slightly soupy, key word 'slightly', NOT 'swimming, drowned, submerged')
6. Empty into the prepared Pyrex dish(es)
7. Sprinkle pasta with 1/2 - 3/4 cup of marinara sauce and 1/2 cup shredded Mozzarella.
7. Cover with aluminum foil.

8. Bake covered @ 425 degrees for 15' Remove foil and bake another 10-15' until top is golden.
9. Cool for 10' before serving.
10. Add salad, garlic bread--you got a meal!

Easily made the night before to throw into the oven after classes the next day.www.zazzle.com/bandiliciousinc*