Satisfying Sunday Bolognese Sauce
Ingredients:
2 tablespoons olive oil
2 medium carrots (diced)
1 small onion (diced)
2 lbs ground beef (85% lean)
1 cup dry red wine
2 cans crushed tomatoes (15oz)
2 cans tomato purée (15 oz)
2-3 pinches salt
2 dashes ground black pepper
1-2 whole bay leaves
2 tablespoons Adobo seasoning
1 large stick pepperoni (sliced)
2 tablespoons minced garlic
Recipe:
-In a medium to large heavy pot add the olive oil and chopped vegetables and garlic, cook covered on low heat (stirring occasionally) until onion is transparent.
-Add the pepperoni into the veggies and garlic oil and sauté for 10 mins on medium heat
-Add the ground beef. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
-Cook until the alcohol has evaporated. Decrease the heat to medium/low and add the crushed tomatoes, puree, salt, pepper and bay leaf and adobo.
-Gradually decrease the heat to the lowest setting cover and let simmer for three hours or put in crockpot on low. Stir occasionally.
Serve over cooked pasta. Enjoy!
Broccoli and Cheese Potato Soup
Ingredients:
6 Tbsp butter , diced
1 cup chopped celery (2 stalks)
1 cup chopped yellow onion (1 small)
2 cloves garlic , minced
3 cups low-sodium chicken broth
3 peeled and cubed russet potatoes
3 cups chopped broccoli florets
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (8 oz)
1/3 cup finely shredded parmesan cheese (1 oz)
Recipe:
In a large pot over medium heat, melt 2 Tbsp of the butter. Add celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve.