Classy Bolognese Sauce

One of our favorite dishes to make is Pasta Bolognese. We can’t tell you how many times we’ve made different variations of this dish, but we never tire of making it. For the first time we made our own version of Pasta Bolognese. That’s right, no recipe. We just did it straight from our brains. And it turned out pretty fucking great.

This recipe is a no frills kind of recipe, just classically beautiful, like two young ladies should be!

Classy Bolognese 

Classy Bolognese

Classy Bolognese

Ingredients

  • 1 Shallot (finely diced)
  • 1 Cup Celery (About 4 Stalks, finely diced)
  • 1 Cup Carrots (3 Large, finely diced)
  • 1 Medium Onion (finely diced)
  • 1 Cup Baby Bella Mushrooms (About 9 mushrooms), finely diced)
  • Meat Trio 1lb Each (Beef, Pork, Veal, Italian Sausage, it’s really up to you which ones you use)
  • Garlic Olive Oil
  • 1 Tablespoon Butter
  • 1 Cup Red Wine
  • 2/3 Cup Whole Milk
  • 2 to 3 Tablespoons Tomato Paste
  • 1 28oz Can Crushed Tomatoes
  • 1 28oz Can Whole Tomatoes
  • 1/2 Teaspoon Baking Soda
  • 2 Basil Leaves ( Cut into Ribbons)
  • 1 Bay Leaf
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Crushed Red Peppers
  • Few Chunks of a Parmesan Rind
  • 1 Tablespoon Garlic
  • Kosher Salt
  • Pepper

Classy Bolognese

Step 1: 

In a large pot, heat 2 tablespoons of garlic olive oil and one tablespoon of butter over medium-high heat.

Step 2: 

When the oil is shimmering add the diced onions, mushrooms and shallot. Sauté for two to three minutes.

See how the oil dances?

Classy Bolognese

Classy Bolognese

Classy Bolognese

Step 3: 

Add the carrots and sauté for another three minutes. Finally, add the celery and continue cooking for at least 1 minute.

Classy Bolognese

Classy Bolognese

Celery has a lot of water, so adding it last is a must!

Classy Bolognese

Step 4: 

If needed, at a little more oil, and then add your Meat Trio. Season liberally with Kosher salt and pepper. Break and brown the meat until the meat is just barely pink.

Classy Bolognese

Step 5: 

Next, add your red wine and raise the heat to high. Cook until all the liquid has cooked off, about 3 to 5 minutes.

It’s okay if it takes longer, we all have different stoves, so don’t be alarmed!

Step 6: 

Once the wine has been cooked off, lower the heat to medium and add the milk. Cook until most of the liquid is gone, this can take anywhere from 20 to 40 minutes.

Classy Bolognese

Step 7: 

Add the tomato paste in and mix well.

Classy Bolognese

Step 8: 

If you haven’t, squish your whole tomatoes in a separate bowl, you can do it in the pot, but you run the risk of hot splatter, and we don’t think anyone wants that.

Pour your tomatoes in the pot and stir until combined. Add the 1/2 teaspoon of baking powder. At this point you can add a splash of red wine.

Classy Bolognese

Step 9: 

Stir in the basil, bay leaf, onion powder, garlic powder, parmesan rinds and red peppers. Taste and season accordingly, if it needs more salt or pepper or any seasoning…add it!

Lower the heat and cook un-covered for 1.5 hours.

Classy Bolognese

Step 10: 

After 1.5 hours of cooking, add 1 hearing tablespoon of chopped garlic. Continue cooking un-covered for 2 to 3 hours. Stir occasionally.

Again, at this point, taste and season accordingly. But go easy on the salt, the rinds have a really nice salty flavor, and release the salt flavor as they melt.

Step 11: 

During the last hour of cooking, you can slowly start to defeat your sauce. This step isn’t necessary but we always defat in the last hour.

Classy Bolognese

Step 12: 

When the sauce is ready, cook your pasta and toss the sauce and pasta together.

*We always reserve at least a cup and half of our pasta water (after the pasta is cooked, but before you drain) and use to toss with the pasta and the sauce.

Classy Bolognese

Classy Bolognese

Classy Bolognese

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Bumped Up Red Sauce

We obviously love to cook, and we have no problems spending hours doing so, but some days we’re so incredibly lazy and all we want to do is have a quick and easy dinner.

One of our favorite no fuss dinners is taking a jar of marinara sauce and bumping it up to its full potential. The first thing you want to do is find a marinara sauce with as few ingredients as possible, and you want to be able to pronounce everything in the sauce (tomato, garlic, olive oil, salt, etc).

Bumped Up Marinara

This is one of our favorite sauces to use. Incredibly flavorful and you can read all the ingredients! AMAZING! `


Bumped Up Marinara Sauce 

Ingredients 

  • 1 Jar Marinara Sauce
  • Olive Oil
  • Half of a Red Onion (chopped)
  • 2 Cloves Garlic (minced)
  • Red Wine (an Ina splash=as much as you like)

Step 1: 

In a saucepan, drizzle about 1 to 2 tablespoons of olive oil and heat over medium heat until the oil starts to “dance”.

Step 2: 

When the oil is good and hot, drop the onions in the pot and sauté until tender.

Step 3: 

Before you add the garlic to the onions, and a tiny bit more olive oil and then add the garlic. Sauté until fragrant or about 1 minute. If there are brown bits at the bottom of the pot, don’t fear!

Step 4: 

Once the garlic is nice an fragrant add a couple of splashes of red wine and let simmer for a few minutes. Once that has reduced slightly add your marinara sauce, turn the heat to low and simmer until heated through.

Step 5: 

Mix with your favorite pasta and enjoy!

Chicken, Potatoes, and Tomatoes Oh My!

Today’s dish was inspired by One Pot Spanish Chicken and Potatoes from Pinch of Yum. It was one of those recipes that we made, and EVERYONE loved. And every time we’ve made it since, it becomes more and more popular.

It’s a rather simple dish, and so full of flavor. And did we say it was really easy to make? Because it is! You don’t have to be a whiz in the kitchen to make this, we promise. YOU CAN DO THIS!

For really developed flavors, make the sauce part of the dish first, and the following evening make the chicken and potatoes portion.

Chicken, Potatoes, and Tomatoes Oh My!

Chicken, Potatoes, and Tomatoes Oh My!

Chicken, Potatoes, and Tomatoes Oh My!


Ingredients

Chicken, Potatoes, and Tomatoes Oh My!

For the Sauce:

  • 2-3 tbsp olive oil (more if needed)
  • 1 large sliced yellow onion
  • 4-6 tbsp garlic (or 3 elephant garlic gloves) we love garlic too much
  • 5 vine-ripe tomatos, cut in half and roasted
  • 1 medium to large eggplant or as we prefer Aubergine (skin peeled and diced)
  •  Season salt (We use Lawry’s) and pepper to taste
  • Smoked paprika
  • Onion powder
  • Garlic powder
  • Cayenne pepper
  • Approx. 1 cup chicken stock

For the chicken and friends:

  • 1½ lbs. chicken breast meat
  • Salt and Pepper
  • 1 large Russet potato, sliced
  • crusty bread or rice for serving

Step 1:

Heat the oven to 400°F. Slice tomatoes in half and toss with some olive oil, enough to coat them, and some salt and pepper. Put tomatoes on a cookie sheet and let it roast in the oven for 40 minutes.

Chicken, Potatoes, and Tomatoes Oh My!

Step 2:

Sauté onion and garlic for about 5 minutes, then add in the eggplant. Continue to sauté until eggplant is melding (getting soft sounds…awkward).

Step 3:

When the tomatoes are done, CAREFULLY move them into the pot open face down or butt side up, however you want to look at it. Let them simmer together for    5 minutes.

Step 4:

Break up the tomatoes and give it a good mix together. Transfer in batches to a blender, please don’t put it all together, you will have a hot explosion of (painfully hot) goodness, and as wonderful as that sounds…it’s not. Add in chicken stock while blending to get your desired consistancy. Add salt and pepper, paprika, onion and garlic powder, cayenne pepper. We like to start with a few shakes of each and adjust to your own liking. This it the point in the cooking where we put the spices into small prep bowls and pretend we’re Emeril, BAM!

Step 5 (optional):

After the sauce has cooled put it into tupperware, and let it get busy with itself overnight. I personally think this sauce is best the next day. But if you need it like RIGHT NOW, please go on to the next step immediately.

Step 6:

Slice the potatoes into discs, I used a mandolin to make sure they were all the same thickness. You can parboil the potatoes for a few minutes if you want, or just put them into the sauce a few minutes before the chicken. (If you gave your sauce “a break” overnight: heat it up in a separate pot first).

Step 7:

Slice your chicken into chunks or bite size pieces. Toss with 1 to 2 tablespoons of the oil of your choosing. We’re fans of olive oil and coconut oil. Once chicken is coated in oil season with salt, pepper and paprika. Remember, you don’t have to use those, those are just what we chose for this dish.

Step 8:

Place frying pan on the stove, and turn the heat to medium high. When the pan is hot, put the chicken in and brown. Once the chicken is brown, transfer to the pot with the sauce. You can also sauté the potatoes in the same pan as the chicken and add them to the pot with the sauce.

Step 9:

Cover the sauce, and simmer until the chicken is cooked. About 10 minutes. Serve over quinoa, rice or serve with a bread to sop up all the saucy goodness. Enjoy!

Chicken, Potatoes, and Tomatoes Oh My!


What’s really great about this dish is how versatile it is. All you do is change out the paprika for any other spice you like, like curry, tikka masala, Garam masala, and you get the idea.

You can also add other kinds of vegetables towards the end of the cooking process. more onions, bell peppers, peas, and you get the idea!

Happy Cooking!

Boozy Bolognese

One thing we really love to cook is Pasta Bolognese. We can’t tell you how many recipes we’ve tried, and even though we’ve made TONS of different versions, we still love finding, cooking, and fine-tuning them just the way we like it.

For this particular recipe, we made it for our close friend Sarah, who can’t eat dairy, or gluten, or basically air, but we still love her. We took out all the dairy and replaced it with wine (Ina approved). I mean, who doesn’t love a good red wine when having Italian? And don’t worry, all the alcohol cooks off, and it leaves this wonderful rich aroma. Trust me, I had some for lunch today, and just the smell had my mouthwatering!

Boozy Bolognese

Doesn’t that look good? Not bad for two amateur photographers! And remember as we continue posting, we continue learning and we will be adding photos with steps, as we make the food. But for now, please look at this deliciously scrumptious photo.


Boozy Bolognese 

  • 1lb ground beef (80/20 is best)
  • 1lb ground pork or sweet pork sausage
  • Olive Oil
  • 8oz carrots finely chopped
  • 8oz celery finely chopped
  • 16oz onions finely chopped
  • 2 to 3 tablespoons garlic
  • 1 bottle of red wine (Chianti is always good)
  • Two 28oz cans tomatoes (San Marzano are best)
  • 2 to 3 tablespoons tomato paste
  • 2 bay leaves
  • Salt
  • Pepper

Step 1:

Use about 1 to 2 tablespoons of olive oil and coat the bottom of a dutch oven or pot. Heat the oil over medium heat till the oil “dances”.

Step 2:

Sauté the onions over medium heat for two to three minutes or until onions are tender and almost translucent. (Variation: you can also add some chopped mushrooms to give it some extra “meatiness”.)

Step 3:

Add the meat and season liberally with salt and pepper. I use a potato masher to break up and evenly distribute the meat on the bottom.

Step 4:

While the meat is browning add the carrots. And stir everything together.

Step 5:

Continue to brown the meat until almost all the pink is gone. Add the celery and then garlic. Once garlic is fragrance, move to the next step.

Step 6:

Next add two cups of red wine, and turn the heat to low and let all the liquid cook off, stirring occasionally. The time varies depending on your oven.

Step 7:

One the liquid is cooked off, add the two cans of tomatoes and two more cups of wine and bring to a boil. Once the sauce starts to boil, lower the heat to low and add the bay leaves.

Step 8:

Let the sauce simmer on low, for three hours and remember to stir occasionally.

Step 9:

Cook a pound of pasta, until al dente and then mix some sauce on those noodles, and EAT IT. You’re welcome.


Well, there it is! Our first official recipe. And it’s not even from Pinterest, just one we made up on the spot! We hope you enjoy our first recipe, and keep a look out for many more to come!