Ingredients
1 large onion, roughly chopped
2 handfuls baby carrots, roughly chopped
3 ribs celery, roughly chopped
4 cloves garlic
8 ounces mushrooms, sliced
2 tablespoons olive oil
Kosher salt
3 pounds ground beef
6-8 ounces bacon, cut into small pieces
2 cups tomato paste
3 cups red wine
Water
3 bay leaves
1 bunch thyme, tied in a bundle
Instructions
1. Combine onion, carrots, celery, garlic, and mushrooms in food processor and process until a smooth paste forms. Heat oil in large pan or Dutch oven over medium-high heat. Add pureed vegetables and season with salt. Cook, stirring, until water has evaporated and vegetables brown, about 15 to 25 minutes.
2. Add ground beef and bacon and cook, stirring, another 15-25 minutes until beef and bacon are well browned.
3. Add tomato paste and cook until color darkens, about 5 minutes. Add wine and cook until reduced by half, 5 to 10 minutes.
4. Add water until contents of Dutch oven are completely covered. Add bay leaves and thyme, stir well to combine. Increase heat to high and bring to boil, then reduce heat to medium-low and simmer, stirring occasionally for 3 1/2 to 4 hours. As water evaporates, add more 2 to 3 cups at a time. Season with salt and pepper to taste.
5. Remove bay leaves and thyme. Serve with pasta and Parmesan cheese. This recipe makes enough sauce for two to four pounds of pasta, depending on how saucy you like your pasta.
Comments
This recipe is from Anne Burrell via Food Network. She is a nut and I love her. I’ve never actually made Bolognese from scratch before and, for whatever reason, I thought it would be fun to try and a good way to use up three entire pounds of ground beef.
Lance declared this the perfect spaghetti sauce. He prefers his sauce to be on the meaty side and this certainly qualifies. I’m not sure where I stand in the sauce spectrum. I appreciate tomato-based sauces as well as a good meaty sauce. I guess it just depends on my mood!
I did add bacon and mushrooms to the recipe which, I believe, enhanced the flavors in the sauce. This clearly got Lance’s vote and Art and I both enjoyed the sauce as well. This recipe is definitely a keeper.
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Ingredients
1/2 cup onion, chopped
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons fresh ginger, chopped
2 tablespoons celery, chopped
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
1/2 teaspoon garlic, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Instructions
1. Combine all ingredients in immersion blender cup and blend until smooth.
Comments
This recipe is from allrecipes.com. I love the bright orange dressing that you get at Japanese restaurants. I think I could eat salads with it by the bowlful. I don’t know why I’ve never tried to replicate it but, for whatever reason, I haven’t. The other day when I made Congee, and was trying to think of a side, salad with homemade dressing came quickly to mind. This dressing is even better than the stuff in restaurants. And, with the help of your trusty immersion blender, it comes together in a jiffy.
Ingredients
1/2 cup tahini
1/2 cup fresh lemon juice
1/2 cup cold water
4 cloves garlic
Instructions
1. Combine all ingredients in food processor, blender, or immersion blender cup. Blend until well combined.
Comments
This recipe is from epicurious.com. It takes less than 10 minutes to prepare and lasts for days in the refrigerator.
Shown here with Chicken Shawarma, pita bread, Tomato Relish, and Tabbouleh.
Ingredients
1 small onion, roughly, chopped
1 small carrot, peeled and roughly chopped
8 ounces mushrooms, halved
2 cloves garlic, peeled
1 tablespoon vegetable oil
8 ounces ground beef
1 tablespoon tomato paste
2 cups red wine
4 cups beef broth
4 sprigs fresh thyme
2 bay leaves
2 teaspoons black peppercorns
2 packages unflavored powdered gelatin (5 teaspoons)
Instructions
1. Process onion, carrot, mushrooms, and garlic in food processor into 1/8-inch pieces, 10 to 12 one-second pulses, scraping down sides of bowl as needed.
2. Heat oil in Dutch oven over medium-high heat until simmering; add beef and tomato paste and cook, stirring frequently, until beef is well browned, 8 to 10 minutes. Add vegetable mixture and cook, stirring occasionally, until any released moisture has evaporated, about 8 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add beef broth, thyme, bay leaves, and peppercorns; bring to boil. Reduce heat and gently boil, occasionally scraping bottom and sides of pot, skimming fat from surface, until reduced to 2 cups, 20 to 25 minutes.
3. Strain mixture through fine-mesh strainer set over small saucepan, pressing on solids with rubber spatula to extra as much liquid as possible (you should have about 1 cup stock). Sprinkle gelatin over stock and stir to dissolve. Place saucepan over medium-high heat and bring stock to boil. Gently boil, stirring occasionally, until reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and cover to keep warm. (Leftovers can be frozen for up to a month.)
Comments
This recipe is from the Cook's Illustrated 2011 Annual and I believe it was described as being a quick cheat for demi glace. I doubled the recipe, since I don’t like making recipes that call for partial packages of things, in this case, the 8 ounces of ground beef. That means that, for a pound of ground beef, a bottle of wine, and two boxes of beef broth, I was left with ONE cup of this stuff. One. It also took significantly longer to do all the reducing due to the increased volume.
The verdict? So not worth it.
Shown here in Pan-Seared Steaks with Herb Sauce and Spaghetti al Limone.
Ingredients
1 teaspoon paprika
Pinch of kosher salt
6 sundried tomatoes (Not the kind in oil. If using sundried tomato halves, double the amount.)
2 cloves garlic
2 tablespoons butter, softened
Instructions
1. Puree all ingredients in mini chopper until well combined or mince everything with a knife and stir together.
Comments
This recipe is from A Good Appetite and it was great! I love making compound butters for steaks because they’re such an easy way to add a little bit of extra kick. A great steak doesn’t need much to make it perfect, and compound butters are a super simple way to attain perfection. Really great compound butters, like this one, are also delicious on bread!
Shown here with random grilled steaks and Butternut Squash Orzotto.
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