Spaghetti Bolognese

This is one of my absolute favorite meals to make. I find cooking bolognese sauce to be relaxing and satisfying, and the end result is a wonderfully comforting meal. I would recommend serving it with my garlic bread. This recipe makes enough sauce to have for dinner for 4-6 people with plenty of leftover sauce that can be frozen and reheated later.

Ingredients:

1 lb. spaghetti
2 lbs. 90/10 ground beef
Extra virgin olive oil
1 large yellow onion, diced
1 large carrot, peeled and grated
4 garlic cloves, minced
1/2 tsp. crushed red pepper
1/2 cup red wine
3 28 oz. cans peeled san marzano tomatoes, crushed
1 15 oz. can tomato sauce
2 tbsp. tomato paste
2 bay leaves
2 tbsp. fresh oregano, chopped
2 tbsp. fresh basil, chiffonade
Grated parmesan, for serving
Salt
Pepper

Directions:

Coat bottom of large dutch oven with olive oil. Heat on medium high. When hot, add beef and sprinkle with salt and pepper. Cook until brown on all sides, about 5 minutes. Using a slotted spoon, remove beef from dutch oven and set aside. Add onion and carrot and sprinkle with salt and pepper. Cook until soft and onions are translucent, about 10 minutes. Add garlic and crushed red pepper and cook for 2 more minutes. Deglaze pan with red wine, scraping up brown bits. Add beef back into dutch oven and stir to combine. Add crushed tomatoes, tomato sauce, tomato paste, bay leaves, and oregano. Stir to combine well. Bring to boil. Once boiling, reduce to simmer. Simmer for about 1 hour and 15 minutes. Season to taste with salt, pepper, and crushed red pepper. Carefully remove bay leaves before serving.

While sauce is simmering, bring a large pot of salted water to a boil. Cook spaghetti according to package directions for al dente. Drain pasta and drizzle with olive oil. Set aside.

Serve spaghetti with sauce, basil, and parmesan.

Tagliatelle with Chanterelle and Lion's Mane Mushrooms and Truffle Butter

I had never heard of lion's mane mushrooms, but I came across them while I was at the farmer's market this week and thought I would give them a try. I also picked up some beautiful chanterelle mushrooms and truffle butter and decided to make a simple, but elegant, pasta dish.

Ingredients:

8.8 oz. tagliatelle
1 tbsp. unsalted butter
1 tbsp. extra virgin olive oil
3 cloves garlic, minced
5 oz. lion's mane mushrooms, sliced
5 oz. chanterelle mushrooms, sliced if large
4 oz. white truffle butter
2 tbsp. italian parsley, chopped finely
1/4 cup parmesan, grated
Kosher salt
Pepper

Directions:

Bring large pot of salted water to a boil. Cook pasta according to package directions for al dente, making sure to reserve 1 cup of pasta water.

Meanwhile, in a large pan, unsalted butter, olive oil, and garlic over medium heat. When butter is melted and garlic is fragrant, add mushrooms. Season with salt and pepper. Cook for about 5 minutes, or until mushrooms are tender and have released their liquid. Turn heat to low and add truffle butter. When butter is melted, add pasta and stir to combine. Add pasta water as necessary to make a sauce. Sprinkle with parsley and parmesan and serve.