Entries in pasta sauce (2)

Monday
Aug162010

Pasta with Wild Mushroom Sauce

pasta with wild mushroom sauce1 lb ground beef
2 medium Vandalia (or other sweet onion), chopped
3 cloves garlic, minced
2 cups red wine
1/2 cup dried mushrooms, broken into small pieces
2 large cans (28 oz) whole peeled plum tomatoes
1 1/2 tsp kosher salt
1/2 tsp pepper
2 bay leaves
2 tsp fresh oregano, chopped
2 tsp fresh basil, chopped

1 lb spaghetti or linguini

Heat a Dutch over or a large pot over medium-high heat.  Add the ground beef and stir regularly until the beef loses its raw appearance.  Add the onion and garlic.  Cook for about 12 minutes, until the onion is translucent and tastes sweet.  Add the salt and pepper.  Carefully add the wine to the pot and stir to deglaze the bottom of the pot.  Cook for about 4 more minutes so that the wine begins to reduce.  Add the tomatoes, oregano, mushrooms, and bay leaves.  Bring the sauce to a simmer and then reduce the heat to maintain a consistant, gentle simmer.  Cook the sauce for 1 hour until it is thick and flavorful.  Taste and adjust seasonings.

Meanwhile, bring a large pot of water to a boil.  Add plenty of kosher salt and the pasta.  Cook until the pasta is al dente.  Toss the pasta in the sauce and sprinkle with plenty of freshly grated parmesan and the basil.

Recipe notes:  I used a mixture of crimini and porcini mushrooms, but really any combination will do.  You could also use fresh mushrooms, although I would still add the dried mushrooms to give the sauce a depth of flavor.  If you use fresh mushrooms, chop the mushrooms and add the mushrooms after you cook the onion and the garlic.  The mushrooms will release a lot of water, so make sure the onions and the garlic are cooked before you add the fresh mushrooms.  You can also make this sauce ahead of time and then reheat it when you are ready to eat.  If you have leftovers, it freezes beautifully.

Monday
Oct262009

Roasted Red Pepper Pesto

4 Red PeppersRoasting the Red Pepper on Top of the Stove
1/2 cup olive oil
2 cups fresh basil leaves
1/2 cup fresh grated parmesan cheese
1/3 cup pine nuts
1 clove garlic
1 tsp kosher salt

Wash the peppers.  Place the peppers directly over a gas burner or under the broil.  As the skin blackens, rotate the pepper.  Continue rotating until the skin of the pepper is black.  Place the pepper under running cold water to remove the skin.  Cut pepper in half and remove the stem and the seeds.

Place all of the ingredients into a blender.  Blend until smooth. 

Recipe Notes: This pesto is delicious sauce for pasta or gnocchi.  It is also a great marinade for chicken or fish.  For more information see, "I hate Potatoes."