Tortellini Bolognese


This week I had one of those days where no matter how many recipes I looked at, all I wanted was some savory, comforting, meaty pasta dish. Nothing else would satisfy my mood. I had the time, so decided to be patient and make a bolognese sauce. Few pasta sauces are better than one with three meats that has been simmering for two hours in vegetables and wine. Because health was out the window last night, I served the sauce over cheese tortellini, but it would also be delicious with a simpler noodle. Try this next time you’re making pasta, but don’t rush it! The long simmering time really makes this sauce.

2 tbsp extra virgin olive oil
1 1/2 cups white onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
6 0z ground beef
6 oz ground veal
3 oz pancetta, chopped
2 1/2 cups beef broth (more as needed)
1/2 cup red wine
1/4 tsp oregano
3 tbsp tomato paste
kosher salt and fresh black pepper
3/4 cup half and half
grated Parmesan as a garnish

1) Heat oil in a large pot over medium high heat. Cook onions, celery, and carrots, stirring occasionally, about 8 minutes.
2) Add all three meats, and cook until brown, about 10-15 minutes.
3) Pour in wine and cook for 1 minute. Then add stock, paste, and oregano. Stir and remove heat to very low. Cook, uncovered, for 1 and a half hours.
4) After that time is up, season sauce with kosher salt and fresh black pepper.
5) Cook for another 30 minutes, with the lid on. Stir in half and half, 1/4 cup at a time until the 30 minutes is over. Add more stock if you want for desired consistency.
6) Serve garnished with Parmesan and your favorite pasta!



Beef Enchiladas


A few days after I made the shrimp enchiladas, I made beef enchiladas because… enchiladas.

These are also adapted from Damn Delicious. I made some adjustments since I was cooking for five very hungry people. I served them with Spanish rice (recipe coming).

2 1/2 cups enchilada sauce, divided (two 10 oz cans)
1 tablespoon olive oil
12 ounces ground beef
1 (4.5-ounce) can diced green chiles
kosher salt and fresh black pepper
1 cup canned corn kernels, drained, rinsed
1 cup canned black beans, drained, rinsed
1 1/2 cups Mexican blend cheese (inside enchiladas)
1 cup Mexican blend cheese (on top of enchiladas)
10 medium-sized flour tortillas
1/4 cup fresh cilantro leaves, chopped
1/2 avocado, chopped
1/2 tomato, chopped

1) Preheat oven to 375. Pour 1 cup enchilada sauce in the bottom of a 9×13 baking dish. Set aside.
2) Heat olive oil in a skillet over medium-high heat. Add ground beef, green chiles, and salt and pepper to taste. Cook until browned, about 5 minutes, breaking up beef while it cooks and mixing with chiles. Strain to remove excess fat.
3) In a bowl, combine the beef, corn, beans, and cup and a half of cheese.
4) Assemble the enchiladas: lay a tortilla on a flat surface and spoon in 1/3 cup of mixture into the center. Roll up and place seam side down into baking dish (on top of sauce). Continue with all 10 tortillas.
5) Pour remaining enchilada sauce evenly over enchiladas, and sprinkle on last cup of cheese.
6) Bake for 20 minutes.
7) Garnish with cilantro, avocado, and tomato. Serve immediately.