..been a bit of a pile stacking up of food snaps to get together to upload and recipe-bundle!
Likely going to upload them slowly over the next week or so! :) Thank for your patience foodies!
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Level of difficulty; 2/5
=Ingredients==
•Beef Mince /or/ Mushroom (Portabellos, regular button-mushrooms or the King Oyster kind work lovely for the dish) /or/ a beef block shredded [roughly 600g]
•Prosciutto /or/ Pickled Olives (Preferably oil-pickled over brine, and pick up whichever kind you prefer the taste of, Pimientos in that are fine too if you like) [Roughly 150-250g of either]
•Onions, 2
•Carrots, 2-3
•Celery, 2-4 sticks
•Beef / or Vegetable stock [2 cubes-worth, or to taste]
•Pasta, 1kg (I like thick-y types like Calamarata, Pappardelle, Rigatoni personally (but a Penne, Farfalle/Bowtie or Conchiglie/Shell will do the trick easy enough also!)
•Tomato Paste [around 500g]
•Salt and Pepper to taste
•Red cooking wine, if you like that sort of thing (gives the flavour a lot of body) *and does not have to be expensive one either! a cheap as guts one will do.
=Recipe Instructions==
[I Typically make both the Vegetarian and Meat version when cooking for my household, so these instructions will list out in that fashion, but can do either side only as preferred!]
—Peel and finely dice your onions, and dump those into a larger sized Nonstick fry-pot with a lean twist of cooking oil over a low/medium heat.
—Chunky dice up your prosciutto and/or olives and mushrooms whilst your onion softens & browns. Split your onions half-half into another separate cooking pot and add you olives to one, prosciutto to the other to cook in and reduce a bit.
—Add your shredded Beef or Mince to the prosciutto pot after that releases a bit or it's oils a bit and let the meat brown through. (I only dump the mushrooms into the Olives-Pot closer to the meat one being ready because veg typically cooks a lot faster.)
—Once the meat has browned and the mushrooms added to the veg'pot, Liberally douse the heck outta both of the pots with the red-wine (I often use up a full bottles-worth across the two, but can put only a cup and a half in each should you want some wine left to drink with the meal!) the more that goes in, the more 'burgundy' the dish ends up tasting ❤
—Stir through and cover both pots with lids and allow the alcohol in that to fully reduce (no more/very little visible liquid in the bottom of the pots) *During this time, feel free to peel your carrots and finely dice those up along with the celery and, and dump those on top of the reducing Veg and Meaty pots to steam-in whilst that boils off.
—Start boiling water in a large pot, with a twist of cooking oil on the surface and salted to taste in the water for your Pasta. (Once up to a boil, Pasta typically takes around 10 minutes to cook, but cook until that is the right amount of al dente/softness you prefer!)
—Once those both fully reduced, crumble your beef/vege stock cubes into each respectively, stir through evening, then empty your tomato paste evenly cross the two pots, stir through and let simmer for about 5 or so minutes then switch the heat off.
—Once your Pasta is ready, drain that off, heap a buncha that into a bowl and top with your Ragu (find a 2/or more-parts Pasta to 1-part Ragu is ideal ratios for such a richly flavoured sauce!) and enjoy! ❤
Snapped with a Phone Camera and compiled in CSP
And if you like cooking and recipes; check out a whole listing of the good stuff over @ ~faccc2!
Likely going to upload them slowly over the next week or so! :) Thank for your patience foodies!
____________________
Level of difficulty; 2/5
=Ingredients==
•Beef Mince /or/ Mushroom (Portabellos, regular button-mushrooms or the King Oyster kind work lovely for the dish) /or/ a beef block shredded [roughly 600g]
•Prosciutto /or/ Pickled Olives (Preferably oil-pickled over brine, and pick up whichever kind you prefer the taste of, Pimientos in that are fine too if you like) [Roughly 150-250g of either]
•Onions, 2
•Carrots, 2-3
•Celery, 2-4 sticks
•Beef / or Vegetable stock [2 cubes-worth, or to taste]
•Pasta, 1kg (I like thick-y types like Calamarata, Pappardelle, Rigatoni personally (but a Penne, Farfalle/Bowtie or Conchiglie/Shell will do the trick easy enough also!)
•Tomato Paste [around 500g]
•Salt and Pepper to taste
•Red cooking wine, if you like that sort of thing (gives the flavour a lot of body) *and does not have to be expensive one either! a cheap as guts one will do.
=Recipe Instructions==
[I Typically make both the Vegetarian and Meat version when cooking for my household, so these instructions will list out in that fashion, but can do either side only as preferred!]
—Peel and finely dice your onions, and dump those into a larger sized Nonstick fry-pot with a lean twist of cooking oil over a low/medium heat.
—Chunky dice up your prosciutto and/or olives and mushrooms whilst your onion softens & browns. Split your onions half-half into another separate cooking pot and add you olives to one, prosciutto to the other to cook in and reduce a bit.
—Add your shredded Beef or Mince to the prosciutto pot after that releases a bit or it's oils a bit and let the meat brown through. (I only dump the mushrooms into the Olives-Pot closer to the meat one being ready because veg typically cooks a lot faster.)
—Once the meat has browned and the mushrooms added to the veg'pot, Liberally douse the heck outta both of the pots with the red-wine (I often use up a full bottles-worth across the two, but can put only a cup and a half in each should you want some wine left to drink with the meal!) the more that goes in, the more 'burgundy' the dish ends up tasting ❤
—Stir through and cover both pots with lids and allow the alcohol in that to fully reduce (no more/very little visible liquid in the bottom of the pots) *During this time, feel free to peel your carrots and finely dice those up along with the celery and, and dump those on top of the reducing Veg and Meaty pots to steam-in whilst that boils off.
—Start boiling water in a large pot, with a twist of cooking oil on the surface and salted to taste in the water for your Pasta. (Once up to a boil, Pasta typically takes around 10 minutes to cook, but cook until that is the right amount of al dente/softness you prefer!)
—Once those both fully reduced, crumble your beef/vege stock cubes into each respectively, stir through evening, then empty your tomato paste evenly cross the two pots, stir through and let simmer for about 5 or so minutes then switch the heat off.
—Once your Pasta is ready, drain that off, heap a buncha that into a bowl and top with your Ragu (find a 2/or more-parts Pasta to 1-part Ragu is ideal ratios for such a richly flavoured sauce!) and enjoy! ❤
Snapped with a Phone Camera and compiled in CSP
And if you like cooking and recipes; check out a whole listing of the good stuff over @ ~faccc2!
Category Photography / Miscellaneous
Species Unspecified / Any
Gender Any
Size 1008 x 760px
Listed in Folders
It's not too hard to make! suggest it some-time!
Oh neat, it's almost the recipe I use for my own pasta sauce, just replace wine with "balsamico" vinegar, celery with cauliflower, and ham with kidney beans... they probably don't taste anything alike though, with that many differences, on second thought XD
I should try how olives work in it, actually. I really like pickled spanish black olives.
I should try how olives work in it, actually. I really like pickled spanish black olives.
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