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KeasbeyNights · 31-35, M
Well come on, you have to be a robot to not get emotional at the end of that movie!
KeasbeyNights · 31-35, M
I'm neither confirming nor denying anything! :)
KeasbeyNights · 31-35, M
@stephmcintosh: That's a pretty good movie too, I haven't seen it for a while, but I definitely remember thinking it was quite interesting!
Hey, hey, that's classified information :)
@ EnglishMuffin: I usually use a combination of either ground beef and pork or ground beef and veal. I also like celery and carrots in mine, and tend to prefer a dry white wine to reds. And I occasionally use another recipe that uses milk in it, it's quite good!
Hey, hey, that's classified information :)
@ EnglishMuffin: I usually use a combination of either ground beef and pork or ground beef and veal. I also like celery and carrots in mine, and tend to prefer a dry white wine to reds. And I occasionally use another recipe that uses milk in it, it's quite good!
EnglishMuffin
I've haven't seen 'Marley & Me' personnaly, but I do love Italian food and often cook penne in a bolognese sauce! Here's my recipe for a good bolognese sauce...
Fry 500g of lean steak mince in some olive oil. (There shouldn't be any need to drain of excess fat if you use lean mince otherwise spoon away any fat). Once browned, add the sauce, made as follows:
Add the following into a 2 pint jug and blend:
1 tin chopped tomatoes
1 green pepper (capsicum) roughly chopped
1 red pepper (capsicum) roughly chopped
1 large onion roughly copped
A good dash of virgin olive oil
2 large garlic cloves
1 level teaspoon each of oregano and thyme or 1 teaspoon of Mixed Italian herbs
Half a glass of light, fuity red wine (nothing too rich. A claret or rioja or Cotes de Rhone is excellent).
Once blended, add this to the mince and stir in.
Now hand-chop a couple of small, regular tomatoes and 4 or 5 peeled and de-stalked mushrooms. Add these to the sauce and stir in so they remain as larger pieces. (You don't add the mushrooms to the blended sauce as they darken it too much).
Let that simmer for around 5-10 minutes, stirring and adding some garlic sauce to taste.
In the meantime, add your penne (around 250g - about half a regular pack) to boiling water that has some virgin olive oil and Italian herbs bubbling away. This will add flavour to the pasta and keep it from sticking to the pan when it''s nearly cooked. Stir the penne regularly and rescue it from the water into a sieve as soon as it is 'al dente' (going soft but not mushy). Important: pour a kettle of boiling water over the penne in the sieve to drain off excess starch. Give it a good shake to drain it before serving.
You can serve it separately to the sauce (as a base with the sauce in the middle) or stir it into the sauce and serve together.
Grate some parmigiano cheese onto the top when serving (or dust it with a few teaspoons of grated italian cheese from a tub).
Alternatively, cook tagliatelle rather than penne pasta and stir this into the bolognese sauce. Either way - fabulous!
Bon Apetitte!
Fry 500g of lean steak mince in some olive oil. (There shouldn't be any need to drain of excess fat if you use lean mince otherwise spoon away any fat). Once browned, add the sauce, made as follows:
Add the following into a 2 pint jug and blend:
1 tin chopped tomatoes
1 green pepper (capsicum) roughly chopped
1 red pepper (capsicum) roughly chopped
1 large onion roughly copped
A good dash of virgin olive oil
2 large garlic cloves
1 level teaspoon each of oregano and thyme or 1 teaspoon of Mixed Italian herbs
Half a glass of light, fuity red wine (nothing too rich. A claret or rioja or Cotes de Rhone is excellent).
Once blended, add this to the mince and stir in.
Now hand-chop a couple of small, regular tomatoes and 4 or 5 peeled and de-stalked mushrooms. Add these to the sauce and stir in so they remain as larger pieces. (You don't add the mushrooms to the blended sauce as they darken it too much).
Let that simmer for around 5-10 minutes, stirring and adding some garlic sauce to taste.
In the meantime, add your penne (around 250g - about half a regular pack) to boiling water that has some virgin olive oil and Italian herbs bubbling away. This will add flavour to the pasta and keep it from sticking to the pan when it''s nearly cooked. Stir the penne regularly and rescue it from the water into a sieve as soon as it is 'al dente' (going soft but not mushy). Important: pour a kettle of boiling water over the penne in the sieve to drain off excess starch. Give it a good shake to drain it before serving.
You can serve it separately to the sauce (as a base with the sauce in the middle) or stir it into the sauce and serve together.
Grate some parmigiano cheese onto the top when serving (or dust it with a few teaspoons of grated italian cheese from a tub).
Alternatively, cook tagliatelle rather than penne pasta and stir this into the bolognese sauce. Either way - fabulous!
Bon Apetitte!
KeasbeyNights · 31-35, M
Dinner is lunch?! Faucet is tap? What a topsy-turvy world England is! :P
Oh god, it's so cute! I love dogs! And so sad at the end, too :(
Oh god, it's so cute! I love dogs! And so sad at the end, too :(
KeasbeyNights · 31-35, M
Penne bolognese is amazing! And not too hard to make, though the sauce takes a while to cook.
KeasbeyNights · 31-35, M
Oh yeah, definitely the espresso or cappuccino after the meals! The sweets are great too, Italian is so delicious! :)