Tag: pasta

Crockpot Pork Ragu

Crockpot /Make Ahead Meals, Leftovers/ Freezer Meals, Pasta, Pork

I have made pork ragu a few times on the blog. I have made it with different forms of pork and varied the recipe each time to what I had in the cupboard with what I thought I should buy and add in it. It is a really special meal. It is not hard, but it still takes time and love to create. I recently found a nice pork butt in the freezer and wanted to use it in a new and creative way. I had wanted to cook it yesterday, but we went to the zoo and didn’t get home until late in the afternoon. No time to cook it for dinner, so I thought maybe I could make it in the crock pot instead. I wasn’t sure I could pull it off, but it was a big hit at the house. Tons of leftovers, so that is a plus. Seriously, you have to try this!

Crock Pot Pork Ragu

Ingredients

1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
large handful of mushrooms, sliced
3 cloves garlic, crushed
1 can crushed tomatoes
1 can tomato sauce
2 tablespoons tomato paste
1 tablespoon sugar
1-2 cups beef broth
red wine-optional

Pork Butt seasoned with…
1 1/2 teaspoon of salt, pepper, italian seasoning, fennel seed,

Directions

The night before, I brown the pork on all sides (seasoned with the herbs and other seasonings) in a dutch oven. I had to cut my pork in half so it would fit. I actually cooked all the veggies and sauce for just a bit so they could cook down a little to fit in the crock pot. Then I put the meat in the crock pot and covered it with the sauce. I refrigerated it over night. Then I cooked it on low all day. When I got home, my house smelled amazing! Serve over pasta, rice, polenta, mashed potatoes… Always serve with crusty bread for dipping and sopping up all the meaty sauce!

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Spicy Veggie Pasta

Pasta, Side dishes...veggies, Vegetarian

Last night we had a whatever you want/clean out the fridge/breakfast for dinner kind of night. I made this for myself using leftover veggies, less than half a container of thin spaghetti, and the end of the parmesan cheese. I even had plenty of leftovers to bring to work for lunch and share with a couple of work friends.

Spicy Veggie Pasta

1/3 package of thin spaghetti
1 onion thinly sliced
1 container mushrooms, quartered
handful of baby carrots chopped
1 container of spinach.
1 teaspoon, or more, of red pepper flakes
1 tablespoon Italian seasoning
tablespoon or more of parm. cheese
1 cup white wine
2 tablespoons of olive oil
salt and pepper

Directions

Heat your olive oil and add onions, mushrooms, and carrots. Cook down until tender. Add your spices. Mix well. Add in your wine. Reduce. Add in your spinach and a little more olive oil. Cook the spinach down and mix with the rest of the veggies.

Meanwhile, cook pasta. Add your pasta to the veggies when the pasta still has a bit of a bite to it. Add in about a cup of pasta water- a little bit at a time to your desired consistency. Add in your cheese and mix well! Enjoy!

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Sausage and Rigatoni

Pantry Raid, Pasta, Pork

I needed to take a trip to the grocery store today, but instead I opted to spend the day at the pool. Summer is almost gone for us, so I need to soak up all the last summer fun I can. Instead, I raided the fridge and pantry and decided to make this delicious dish. Sausage and rigatoni with a quick homemade marinara sauce. Family approved!

Sausage and Rigatoni

Ingredients

Sausage- I had kielbasa in the fridge. I think Italian sweet or spicy sausage would have been great with this. Even a ground sausage would be fine.
Rigatoni- use whatever pasta you have- bowtie, spaghetti, penne, etc.
1 onion, diced
3 cloves of garlic
3 tablespoons tomato paste
1 large can crushed tomatoes
1 small can diced tomatoes
2 tablespoons sugar
fresh herbs- basil, sage, oregano, and, marjoram
1 cup of mozzarella cheese

Directions

Use a large heavy pot. Add in a bit of oil. Cook your sausage. Take out of the pan and slice in to bite sized chunks.
Add in your diced onion. Cook for 3 minutes or so, then add in your garlic. Cook for another 3 minutes. Add in your tomato paste and mix for a minute or so. Then add in your cans of crushed tomatoes and tomato paste. Mix together. Add back in your sausage. Simmer on low.

Meanwhile, cook your pasta. Drain and add in to your sauce. Add the cheese to the top and place in the oven under the broiler for 5 minutes or until your cheese begins to become bubbly and brown.

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Baked Lasagna with Bolognese Sauce

Date Night, Pasta, Pizzas, Flatbreads, Toasts

Hey guys! Gymnastics tonight, so I made an easy semi-homemade baked lasagna with a pork and beef Bolognese Sauce. So easy and delicious. Here is the simple recipe. Happy eating!

Baked Lasagna with Bolognese Sauce

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 pound ground beef
1/2 pound ground pork
Your favorite jar of plain marinara
red wine- a couple of glugs
a handful of fresh herbs- I used basil, oregano, parsley, thyme, and marjoram
lasagna noodles
cheese… see below

Directions
Preheat oven to 350.
Using a large saucepan, heat oil, saute’ onion and garlic until onion becomes translucent, about 4 minutes. Add your meat and lightly brown while occasionally stirring. Mix in your jar of marinara, wine, and fresh herbs. Simmer over medium heat. Let cook for 15-20 minutes.

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While your sauce cooks, boil a large pot of salted water and cook your lasagna noodles. Spray a oven safe casserole dish. Once pasta is drained and cooled, place alternating layers of your Bolognese Sauce, noodles, and mozzarella cheese. My husband hates ricotta, so I just used all mozzarella. BUT if this was just for me or cooking for a party, which it is sometimes, I would make a combo cheese mixture of mozzarella, ricotta, and Parmesan. About 3/4 cup of each, more if you deem necessary. Bake for 40-50 minutes, until your cheese brown and bubbly on the top.

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Seared Scallops with Garlic Brown Butter on Angel Hair

Date Night, Pasta, Seafood

Epic cooking night, ya’ll. I love scallops. I mean, I really love them. Whenever we go to a restaurant that has a scallop dish, I usually order it. They usually serve you like 3 huge sea scallops and the dish is at least $20. I went to Whole Foods today and got 10 scallops for about $19. That may seem like a steep price, and it is, but much cheaper than eating out at a fancy restaurant.

It may seem scary to cook seafood at home. People who I have talked to about it are scared. It is not hard, I promise! I have cooked a lot of seafood on this blog; salmon, tilapia, shrimp, mussels… I think it is about time for more. I present to you my Seared Scallops with Garlic Brown Butter on Angel Hair.

Seared Scallops with Garlic Brown Butter on Angel Hair (serves 2)

Ingredients

1 shallot, chopped
3 large cloves of garlic
1/2 stick of butter
1/2 container of cavatelli (angel hair)
1/2 cup of white wine (I used a lovely Chardonnay)

Directions
Boil water with lots of salt.
Heat pan to EXTREME HEAT!!!!
Pat scallops dry and season with salt and pepper.
Put in pasta.
Brown 1/2 stick of butter.
Put in scallops on first side for 2 minutes. Stir pasta.
Turn scallops over and cook for 2 more minute. They should be perfectly seared on both sides. Take them out and put them on a plate.
Add shallots and garlic. Add wine. Mix well and cook down for a minute or so. Add the pasta. Mix well. Plate and add scallops on top. Serve with a side veggie.
Enjoy!

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