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  • 10/17 Nat'l Pasta Day - 3

    From Dave Drum@1:2320/105 to All on Wed Oct 16 15:19:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Student's Quick Sausage Bolognese
    Categories: Pork, Mushrooms, Pasta, Sauces
    Yield: 4 Servings

    6 Good-quality sausages; skins
    - removed (680 g/24 oz bulk
    - sausage)
    1 ts Fennel seeds
    250 g Fresh mushrooms; sliced
    - (9 oz)
    +=OR=+
    225 g Can sliced mushrooms (8 oz)
    150 ml Red wine (opt) (5 oz)
    660 g Jar tomato pasta sauce;
    - (23.2 oz) *
    300 g Penne pasta; (10 1/2 oz)
    Grated or shaved parmesan;
    - to serve

    * common US jarred pasta sauce size is 28 oz.

    Heat a large, wide frying pan, then crumble in the
    sausage meat and fennel seeds (there's no need to add
    any oil). Fry for a few mins until golden and the fat
    is released, stirring well to break up the meat. Add
    the mushrooms and fry for a few mins until beginning to
    soften. Stir in the wine now, if using, bubble for 1
    min, then add the tomato sauce and heat through until
    bubbling.

    Meanwhile, boil the penne. When ready, drain and tip
    into the sauce. Mix well until completely coated, then
    divide between four plates, finishing with a little
    Parmesan cheese.

    Tip: Using the meat from good-quality sausages is an
    easy way to get lots of flavour in mince dishes without
    having to add extra herbs, spices and seasoning.

    From: http://www.bbcgoodfood.com

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... "We can have whatever it is we choose." -- John Assaraf
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  • From Dave Drum@1:2320/105 to All on Fri Oct 17 04:33:45 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Mario Batali's Basic Pasta Dough
    Categories: Five, Pasta
    Yield: 1 1/4 pounds

    3 1/4 c A-P flour; + extra for
    - kneading
    5 lg Eggs

    Mound the flour in the center of a large wooden board.
    Make a well in the center of the flour and add the eggs.
    Using a fork, beat the eggs together and then begin to
    incorporate the flour, starting with the inner rim of
    the well. As you expand the well, keep pushing the flour
    up to retain the well shape (do not worry if it looks
    messy). When half of the flour is incorporated, the
    dough will begin to come together. Start kneading the
    dough, using primarily the palms of your hands. Once the
    dough is a cohesive mass, set the dough aside and scrape
    up and discard any dried bits of dough.

    Lightly flour the board and continue kneading for 10
    minutes, dusting the board with additional flour as
    necessary. The dough should be elastic and a little
    sticky.

    Wrap the dough in plastic wrap and allow to rest for 30
    minutes at room temperature before using.

    Makes about 1 1/4 lbs.

    Copyright Television Food Network, G.P., All Rights Reserved

    Uncle Dirty Dave's Kitchen

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