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Thank you to @my_food_adventures!
2 pounds lean ground beef
1 pound of ground pork
100 grams pancetta
2 tbsp olive oil
2 stalks celery
1 large can of tomato paste (or 2 small cans)
1 can crushed tomato
1 tbsp rosemary
*Grind the pancetta in a food processor until is almost a paste
*Add in the carrots, onion and celery with the pancetta until it’s really small pieces
*Cook above ingredients with lots of olive oil for about 15 minutes (a fond should start to form on the bottom of the pot).
*Add the ground beef and pork and cook until all the water evaporates and there’s just oil left in the pot.
*Add tomato paste and cook until there’s a dark fond on the bottom on the pot.
*Add white wine (approximately 1/3 of a bottle) and cook until it’s almost gone.
*Add a small amount of canned crushed tomato (I usually use about ½-1 c).
*Chop rosemary or crush with a mortar and pestle (I prefer the mortar and pestle) and add to the pot.
*Add parmesan rind.
*Simmer for 1 ½ -2 hours over low heat, stirring and adding beef stock as required as it cooks down.
*Remove parmesan rind prior to serving over the pasta of your choice (pictured here with gnocchi).
Thank you to @lulupellitteri!
* Ingredients for the sauce *
1 pound ground veal or beef
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 small stalk celery, finely chopped
2 cloves garlic, finely chopped
1 -23 ounce bottle crushed or purée tomato plus one 14 ounce can plum or cherry tomatoes
2 tablespoons tomato paste
1 tablespoon oregano
1 cup grated Parmesan cheese
1 pound pasta. I used penne rigate, cooked in salted water until al dente
Salt and freshly ground black pepper
* Directions for the Sauce *
Heat olive oil in a pot over medium high heat. Add the onion, carrot and celery and cook for about 5 minutes. Add the garlic, salt and pepper and stir a couple of times and add the ground veal/beef. Use a potato masher to break up the ground veal/beef. Cook for about 10 minutes. Stir in tomato paste. Add tomatoes and oregano and bring to a boil, then reduce heat to medium and cook for about 45 minutes.
In the meantime cook your pasta according to package directions.
Thank you to @when.in.canada.pa!
● Wash 2 large zucchini. Trim and cut them in small cubes.
In a large pan saute` half diced onion in 5-6 tbsps extravergin olive oil. Add the zucchini. Add salt and pepper. Cook on low heat for about 10 minutes.
● Using an immersion blender, blend half of the cooked zucchini with 10-15 basil leaves, and a little water.
● Cook 1 package of penne pasta @auroraimporting PRE AL DENTE (extra firm) in salted boiling water
Drizzle some extravergin olive oil in a baking dish, spread evenly, add the cooked pasta. Pour the blended zucchini mixture, the remaining cooked non blended zucchini, 4-5tbsps ricotta cheese, a few tbsps of grated parmigiano reggiano cheese. Add some pasta water and more evo oil. Mix and combine well.
Add some more parmigiano cheese 🧀 and bread crumbs.
● Bake 350F oven for about 30 minutes, until the top is golden brown and crusty.