fresh brussels sprouts.
Add pasta and cook to almost al dente.Drain pasta and gently toss with sauce and little pasta cooking water, as needed, to loosen sauce.
Simmer over moderate heat until combined.Transfer pasta to bowls and garnish with parsley, oregano, a dollop of fresh ricotta (if using), and a drizzle of olive oil.At Monteverde restaurant in Chicago, chef and owner Sarah Grueneberg makes this playful and uber-flavorful play on Bolognese sauce using chopped cured meats in the base, along with ground beef, onion, tomatoes, chicken stock, oregano, and red wine.
The cured meats are inherently salty and so full of flavor that it is unlikely that you will need to add salt to this sauce.Browning the cured meats along with the ground beef allows the flavors to meld, and encourages the formation of a glaze on the bottom of the pan that will give the sauce even more flavor after it is deglazed with the red wine.. Best Pasta Recipes for All Seasons.
This is a great use for.
those leftover nubbins of charcuterie.1 teaspoon freshly grated lemon zest.
In a mixer fitted with a paddle, mix the flour and salt in a large bowl.Add the butter and mix the ingredients together into a sandy, crumbly mixture.
In a bowl, combine the sour cream and egg yolk until very smooth.Add to the flour mixture and mix until the dough comes together; the dough may feel a little dry.