Skip to content

Month: December 2016

Weeknight Bolognese

Published by Mike on December 14, 2016

1 tbsp olive oil
2 tbsp butter
1 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced carrot
4 cloves garlic, minced
1 1/2  tsp salt, or to taste
1 1/2 lb lean ground beef
freshly ground black pepper and cayenne to taste
1/8 tsp ground nutmeg
1 1/2 cups milk (or beef broth)
1 cup white wine

1 can crushed San Marzano plum tomatoes (28-oz)
1 can tomato sauce (8-oz)
2 tsp Italian seasoning
2 tsp dried basil (or a handful of fresh basil)
1 tsp dried thyme
2 cups water, or as needed

Heat a large pot over medium heat. Add olive oil and butter. Once hot, add veggies, garlic, and salt to the pot and cook 5 minutes or until translucent.

Add ground beef to the pot and stir until browned, about 5 minutes.

Add ground black pepper, nutmeg, cayenne/chili flakes, and white wine. Stir to combine and let simmer until most wolf the wine is evaporated (about 10-15 minutes).

Add milk/broth and stir. Simmer until most of the liquid is evaporated (about 15-20 minutes).

Add tomatoes,  tomato sauce, Italian seasoning, basil, and thyme. Rinse out tomato can with water and add to pot (about 2 cups). Bring to simmer and cook uncovered on low for 2-3 hours. Add water as needed to maintain proper moisture levels.

Carrot Fries

Published by Mike on December 7, 2016

1 pound of whole carrots, scrubbed, but not peeled
1 Tablespoon olive oil
1 teaspoon spicy seasoning blend (or make the spice blend recipe below)

Spice Blend:
¼ teaspoon paprika
¼ teaspoon thyme
¼ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon cumin
⅛ teaspoon cayenne pepper
⅛ teaspoon white pepper

Preheat oven to 425 degrees F.

Cut carrots into french fry-sized sticks (e.g., cut in half lengthwise, then quarter each half). Combine olive oil and spice mixture. Pour olive oil mixture over carrots and toss to thoroughly coat.

Spread carrots on a large baking sheet that is lined with parchment or greased. Roast carrots for 30-40 minutes, turning halfway through. Thickness of carrots will determine doneness so check often to avoid burning

Roasted Brussels Sprouts

Published by Mike on December 7, 2016

1 lb. fresh brussels sprouts, trimmed and halved
2 oz. pancetta, diced, with visible fat discarded
2 Tbsp olive oil
2 garlic cloves, minced
2 shallots, minced
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper

Preheat oven to 450 degrees, then lower to 400 while sprouts are actually roasting.

Trim off the sprout stem and remove any yellow outer leaves. Toss the halved sprouts with the other ingredients in a bowl until evenly coated.

Spread in a single layer on a large sheet pan (do not overcrowd). Reduce oven to 400 degrees and bake in the upper 1/3 rack, for 30-35 minutes. The exterior should be crisp, with edges browned, and the inside still tender. Toss/stir halfway through for more even browning.