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Tagliatelle Short-rib Bolognese
- 1 ounce dried porcini mushrooms
- 1/4 pound pancetta (or bacon), diced
- 1 pound boneless short ribs or other stewing/braising cut of beef, cut into 1-2 inch cubes
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup celery, diced
- 4 cloves garlic, chopped
- red pepper flakes to taste
- 4 tablespoons tomato paste
- 1 cup dry white (or red) wine (or beef broth)
- 1 cup beef broth
- 1 (28 ounce) can tomatoes, crushed
- 1 tablespoon balsamic vinegar
- 1 tablespoon Italian seasoning
- 1/2 cup parmesan, grated
- 1/4 cup heavy cream or milk
- 1 tablespoon fish sauce
- salt and pepper to taste
- 8 ounces pasta (gluten free for gluten free)
- grated parmesan to taste
- fresh parsley and/or basil to taste
- Cover the porcini mushrooms in 1 cup boiled water and let soak until tender, about 20 minutes, before chopping the mushrooms and reserving the mushroom water.
- Meanwhile, cook the pancetta in a large sauce pan and set aside reserving the grease.
- Cook the beef in the same pan over medium-high heat until browned on all sides before setting aside.
- Add the onions, carrots and celery to the pan and cook until tender, about 10 minutes.
- Add the garlic, red pepper flakes, mushrooms and tomato paste and saute until fragrant, about a minute.
- Add the red wine, deglaze the pan, add the reserved mushroom water, pancetta, beef, broth, tomatoes, balsamic vinegar and Italian seasoning, bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. (You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.)
- Mix in the parmesan and cream and season with fish sauce, salt and pepper to taste.
- Meanwhile, cook the pasta as directed, toss with the sauce and enjoy topped with parmesan and parsley.
Note: If there is not enough grease left in the pan after cooking the pancetta, add some oil to the pan before adding the beef or the veggies.
Option: If you have some parmesan rinds, throw them in for the braise and remove them before serving.
Note: Replace the Italian seasoning with 1 teaspoon of each dried oregano, basil and thyme.
Coca Cola Pork Chops
What you’ll need:
4 pack of boneless or bone-in pork chops
1 tbs. oil
1 cup Coca Cola
1 cups of Ketchup
Salt and Pepper to taste
1. Using a skillet (or your stove) brown both sides of pork chops in oil, salt and Pepper them to taste
2. Mix together coca cola and ketchup.
3. Pour your mixture into the skillet and cover your chops.
4. Cook them in your skillet covered with the lid over medium for about 10 minutes or until fully cooked (will depend on thickness.)
5. If sauce is too thin, remove chops and set aside, then reduce sauce to desired thickness.
6. Serve sauce over pork chops
Recipe courtesy of http://www.frugallivingmom.com/
CREAMY CORN CHOWDER WITH BACON
3 tablespoons butter
1 onion, chopped
1 clove of garlic, minced
1 red bell pepper, chopped
1 jalapeno pepper, minced
1/4 cup flour
3 celery stalks, chopped
2 carrots, chopped
2 potatoes, peeled and diced
4 cups vegetable broth or chicken broth
6 to 7 ears of corn, kernels removed and a few cobs saved to flavor the stock
1 1/2 cups cream, 1/2 and 1/2 or milk
Several sprigs of thyme
Salt and pepper to taste
4 slices of cooked bacon, crumbled for garnish
Melt butter in a large pot over medium heat. Add onion, red pepper and garlic and cook until onion is soft. Add the flour and cook 2 minutes stirring frequently to slightly brown the flour. Add the vegetable broth and 4 of the reserved corn cobs and cook over low heat for 30 minutes, partially covered. Remove the cobs and add the celery, carrots, potatoes and corn kernels. Cook over low heat until potatoes are tender, about 30 minutes. Add the cream, thyme and salt and pepper to taste and cook gently for another 15 minutes. Serves 6.
Recipe courtesy of http://lakelurecottagekitchen.com
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