Bolognese Sauce - Recipe Theme

We are completing the recipe theme with this easy and herb-filled Bolognese sauce. You can serve it over linguine or spaghetti or any shaped pasta. It is awesome on the Homemade Noodles we shared earlier this month. Note that if using fresh or dried herbs you add the herbs at different times in the recipe.

Bolognese Sauce

• 12 ounces packaged dried pasta, such as spaghetti, linguine, or penne 
• 1 pound bulk sweet Italian sausage or ground beef
• 1 cup chopped onion (1 large)  
• 1/2 cup finely chopped carrot (1 medium)
• 1/2 cup chopped green sweet pepper (1/2 large)
• 1/4 cup chopped celery (1/2 stalk)
• 4 cloves garlic, minced
• 2 pounds roma tomatoes, peeled (if desired), seeded, and chopped (about 4 cups), or two 14.5-ounce cans diced tomatoes, undrained
• 1 6-ounce can tomato paste
• 1/2 cup dry red wine or beef broth
• 2 tablespoons snipped fresh basil or 1-1/2 teaspoons dried basil, crushed
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup whipping cream
• 2 tablespoons snipped fresh Italian parsley

Directions

In a large saucepan cook pasta according to package directions. Drain; keep warm.

Meanwhile, in a large saucepan cook sausage, onion, carrot, sweet pepper, celery, and garlic until meat is brown and onion is tender. Drain.

Stir in tomatoes, tomato paste, wine, dried herbs (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally. If necessary, uncover and simmer for 10 minutes more or to desired consistency, stirring occasionally. Stir in whipping cream, parsley, and fresh herbs (if using); heat through. Serve sauce over hot pasta.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Gruyere Gratin Potatoes - Baked Items Recipe Theme

I wanted to end this month’s recipe theme of Baked Items with something that is more savory and I thought a baked potato dish might be just the ticket.  This recipe uses a combo of sweet potatoes and Yukon golds with Gruyère cheese.  This firm tangy tasting cheese from the Swiss family of cheeses, melts well and is perfect with the plain palette of potatoes.

Gruyere Gratin Potatoes

• 1 1/2 pounds medium Yukon Gold potatoes
• 1 1/2 pounds medium red-skinned sweet potatoes (yams)
• 2 cups heavy whipping cream
• 1/4 cup (1/2 stick) butter
• 2 garlic cloves, minced
• 1 tablespoon Italian parsley
• 1 teaspoon rosemary, crumble
• 1 teaspoon sage, crumbled
• 1 teaspoon thyme, striped
• 1 1/2 teaspoons fine sea salt
• 3/4 teaspoon freshly ground black pepper
• 1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)

Directions:

Fill large bowl with cold water. Working with 1 Yukon Gold potato at a time, peel, then cut into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes. Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl. Mix sea salt and black pepper in another small bowl.

Butter 13x9x2-inch glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish. Use hands to distribute and spread evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

Do ahead version: You can make the recipe and chill up to 6 hours before baking, so you can make it in the morning and then cook for dinner.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, Recipe2019, or Recipe2020.

 
You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD for each month.  All recipes this year will be tagged Recipe2021 so you can find them all.

The themes are:
Jan 2021 – Baked Items
Feb 2021 – Breakfast Dishes
March 2021 – Italian Dishes
April 2021 - Chicken Recipes
May 2021 - Appetizers
June 2021 – Mediterranean Dishes
July 2021 – Pork Recipes
August 2021 - Seafood
September 2021 - Pizzas
October 2021 – Mexican Dishes
November 2021 - Cookies
December 2021 – Gift Recipes

Squash and Bean Soup - Weekend Recipe

This soup is a bit different because you serve it over couscous to give a unique texture.  I like how you can make it in the crockpot.  I like dry beans so I pull them out and soak them overnight and use 1 cup cannellini beans and 1 cup soaked chickpeas (garbanzo beans.)

Squash and Bean Soup

• 1 tsp ground coriander
• 1 piece fresh ginger
• kosher salt
• Pepper
• 1 small onion
• 1 small butternut squash
• 2 clove garlic
• 6 sprigs fresh thyme
• 1/2 cup couscous
• 1/4 cup dried apricots
• 1/4 cup roasted pistachios
• 1 scallion
• 1/4 cup fresh flat-leaf parsley
• 1 can cannellini beans
• 1 can chickpeas

DIRECTIONS

1.      In a 5- to 6-quart slow cooker, whisk together the coriander, ginger, 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper. Add the onion, squash, garlic, and thyme and cook, covered, until the squash is tender, 3 hours on high or 5 hours on low.

2.      Twenty minutes before serving, place the couscous in a medium bowl. Add 1 1/4 cups hot tap water, cover and let sit for 15 minutes. Fluff with a fork and fold in the apricots, pistachios, scallion, parsley, and 1/4 teaspoon each salt and pepper.

3.      In a medium bowl, mash half the cannellini beans with a fork until fairly smooth. If the slow cooker is on low, turn it to high and stir in the mashed beans, then add the remaining beans and chickpeas and cook until heated through, about 3 minutes. Ladle the soup into bowls and top with the couscous mixture.

RECIPE THEME

Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  

To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018, or Recipe2019 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2020 so you can find them all.

The themes are:

Feb 2020 - Footbal Tailgate Favorites (AppFeb)

March 2020 - Kabobs (KabobMar)

April 2020 - Brunch (BrunchApr) more in 2021 also

May 2020 - Non-Traditional Pizza (PizzaMay)

June 2020 - Stir Fry Dishes (StirJun)

July 2020 - Salads with no lettuce (SaladJul)

August 2020 - Pickled things (PickleAug)

September 2020 - Quiche (QuicheSep)

October 2020 - Squash Soups (SquashOct)

November 2020 - Pumpkin (again) (PumpNov)

December 2020 - Turkey Recipes (TurkDec)

Pasta, Red Beans and Parsley - Meatless Monday

EDIT: Nothing like presetting all the monthly recipes to take care of the posting so I can lecture prep and realizing that it never happened 2 months into the process.  So if you were expecting these recipes to post during the month for your enjoyment, I am sorry.  If you want to find the recipes which have now posted, try out the links below in the theme list.

This version made with Cannelloni beans

Pasta, Red Bean and Parsley Toss

8 oz. dried medium shell pasta or desired pasta

3 cups broccoli florets

1 Tbls olive oil

1 1/2 cups chopped onion

1 15-oz. can red beans, drained, reserving ¼ cup of liquid

½ cup vegetable broth

1 1/2 tsp. chili powder

1/2 cup finely shredded pecorino or Parmesan cheese

1/4 cup snipped Italian (flat-leaf) parsley

2 Tbls snipped fresh chives or chive flowers (in season)

Directions:

Cook pasta according to package instructions, adding broccoli the last 3 minutes; drain.  Meanwhile, in a 12-inch skillet heat olive oil over medium-high heat. Add onion and 1/2 teaspoon salt. Reduce heat to medium; cook about 5 minutes more or until onion is tender.  Increase heat to high; add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder to pan. Cook over high heat for 2 minutes, stirring occasionally. Add cheese and herbs. Cook and stir until cheese is melted. Makes 4 servings.

This recipe can be made Vegan by dropping the cheese.

RECIPE THEME:
Each month a theme is chosen and a number of recipes on that theme from my massive archive will be shared.  This year we have 12 new topics, different from the topics of last year.  To find the recipes of last year, check out this recipe link or search the blog with the topic Recipe2018. 

You can search the monthly theme by looking for the theme keyword in the search box and it will pull up the recipes on that theme as posted, so look at the bottom of the recipe in each posting for the KEYWORD in the () to search for each  month.  All recipes this year will be tagged Recipe2019 so you can find them all.

The themes are:
Jan 2019 – Chicken and Dumplings (CDumpsJan)

Feb 2019 - Pasta Dishes (PastaFeb)

March 2019 - Edible Flowers (FlowerMar)

April 2019 - Cajun And Creole

May 2019 - Seafood Recipes

June 2019 - Vegetarian Dishes

July 2019 - Zucchini Recipes

August 2019 - National Mustard Day – mustard recipes

September 2019 - Quiche

October 2019 - Crock Pot meals

November 2019 - Pies

December 2019 - Mocktails