Spaghetti Bolognese

There’s something so comforting about Italian food, especially the way it brings family and friends together. Whenever I cook Italian, I try to channel an old Italian grandmother by using this age-old secret ingredient: love. By putting all my love into the food and preparation, a good meal can become a great meal.

Bolognese is a staple of Italian cooking, though I actually had zero experience making a bolognese sauce before this.  I’m all about easy always, so this recipe is right up my alley. Use the freshest ingredients whenever possible (just another way you can add love to the meal), including fresh tomatoes instead of canned ones if they’re in season. To make this recipe even easier, I recommend having a blender on hand to help with the sauce.

Ingredients

-5 large tomatoes, medium or large diced depending on your blender (my favorite, if you have access to them, are early girl organic dry-farmed tomatoes)

-6 basil leaves

-3 whole garlic cloves, plus 2 chopped garlic cloves (keep separate)

-1lb ground beef (grass-fed, organic)

-1 yellow onion, small diced

-1 lb shitake mushrooms, chopped

-2 tablespoons tomato paste

-extra virgin olive oil

-salt, pepper

-crushed red pepper flakes

-spaghetti

 

Instructions

  1. In a blender, add these ingredients in the following order: 1/2 cup olive oil, chopped tomatoes, 3 whole garlic cloves, basil, salt, and pepper.  Blend until it’s a sauce.
  2. In a large skillet, heat 3 tablespoons olive oil or enough to almost cover the bottom of the pan.  Add the chopped meat, carrots, onions, mushrooms, and chopped garlic. Break apart the meat using a wooden spatula or another cooking utensil. Cook for about 5-7 minutes, or until meat is browned and vegetables are soft. Add salt, pepper, red pepper flakes, and tomato paste.  Stir in the tomato paste until it becomes dark in color, then pour the sauce from the blender. Let the sauce simmer for some time (could be as long as an hour) to get a really flavorful sauce.
  3. Heat a large pot of salted water and bring to a rapid boil.  Add spaghetti and cook for about 10 minutes until al dente.  Reserve a 1/2 cup of pasta water.  Strain the spaghetti and return to the pot.
  4. Add the reserved pasta water to the skillet.  Bring to a boil, then reduce the temperature to a simmer for a few minutes.  Add the sauce to the pot of spaghetti and stir in to combine.  Plate and garnish with basil leaves. Enjoy!

 

*Some notes about cooking pasta:

– Never add oil to the pot of water or you’ll get sticky pasta.  Add oil after the pasta cooks to keep it from sticking together.

-Always salt the water.

-Reserve pasta water and add to your sauce to allow the sauce to easily mix and stick to the pasta.

Green Lentil Salad

Who doesn’t like an easy, mindless recipe?  That’s what this lentil salad recipe basically is, plus, it makes great leftovers, is super healthy and tastes delicious!  I think it’s perfect for this season when the weather is warmer since our bodies are looking to be nourished with more cooling foods.

It’s best to prepare your lentils within a couple months of buying them as it’ll make cooking them simpler.  Know that it is best not to add salt or any acidic ingredients to the lentils until the last 10-15 minutes of cooking, as this will result in crunchy lentils even though they’re cooked.  Also, there are different types of lentils, therefore, different cooking methods required, so this recipe specifically calls for green lentils.

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Ingredients

-1 cup green lentils

-2 cups chicken broth (or water)

-1/2 yellow onion, chopped

-2 cloves garlic, finely chopped

-1 bay leaf

-1/2 cup crumbled feta cheese

-1 avocado, cubed

-2 cups romaine lettuce, chopped

-1 tablespoon pesto

-1/2 lemon

-1/2 cup extra virgin olive oil + 1 tablespoon

-Splash of red wine vinegar

-salt and pepper

 

Instructions

  1. Rinse lentils in a mesh strainer making sure to check for pebbles (remove pebbles if you find them).  Heat a medium pot over medium heat. Add a tablespoon of olive oil to the pot.  Once hot, add the onion, garlic, salt, and pepper.  Cook for 30 seconds or until softened and aromatic.
  2. Add the lentils and bay leaf to the pot with broth or water.  Turn heat up to medium-high.  Once at a gentle boil, turn heat down and simmer for 45 minutes. Add salt to the pot the last 10 minutes of cooking.  Remove from the heat and keep covered for at least 10 minutes so lentils can soak up the rest of the water.
  3. While the lentils finish cooking, make the dressing by mixing together olive oil, red wine vinegar, lemon juice, salt, and pepper in a small cup or bowl.
  4. To a large bowl, add the chopped lettuce, lentils, feta, avocado, pesto, and the dressing.  Option to serve with a side of toasted pita bread.  Enjoy!