Spicy Rigatoni Bolognese

Here's a great recipe that both adults and kids will love! A flavorful red sauce with a touch of rich cream. Skip the red pepper flakes to tame it down for the kiddies, or spice it up with lots of pepper flakes and even spicy Italian sausage for the adults. Either way, you'll find yourself dying to eat the leftovers -- it's that good!

Serves 6
1/4 C. olive oil
1 medium onion
3 garlic gloves
3 stalks celery
3 carrots, peeled

1/2 C. chicken broth
1 lb. lean ground beef
1-28 oz. can crushed tomatoes
3 Tbsp. tomato paste

1 tsp. dried oregano
1 bay leaf
1/2-1 tsp. red pepper flakes
Salt and Pepper
1/4 C. heavy whipping cream
1 lb. rigatoni
Parmesan cheese

Finely chop the onion and garlic in a food processor. Set aside. Add the celery and carrots to the empty food processor and process until very small.

Using a large skillet, heat the oil until almost smoking over medium-high heat. Add the onion and garlic and saute until translucent. Stir in the celery, carrots, and chicken broth. Cover, and cook about 6-8 minutes until soft. Add ground beef. Break into smaller pieces and cook until no longer pink.

Add the tomato paste, crushed tomatoes, oregano, bay leaf, red pepper flakes, and salt and pepper. Turn heat to low and cover. Simmer, stirring occasionally for 30 minutes.

Meanwhile, cook the rigatoni in boiling water until al dente. Drain. Drizzle pasta with 1 tsp. olive oil. Just before serving, stir whipping cream into sauce and remove from heat. Dish pasta, top with sauce and shredded Parmesan cheese.

Back At It

Well, it's been quite a while since my last entry. Summer has come and gone. But that only means it's time to share the hits of the season. Here are a couple of my favorite recipes from the last few months:


BROCCOLI SALAD
Serves 8
A classic get-together staple. Put a healthy twist on it by using turkey bacon and vegan mayonnaise. No guilt involved!

2 bunches broccoli
1/2 lb. bacon, fried crisp and broken into pieces
1/3 C. minced red onion
1 C. sunflower seeds
1/2 C. raisins
2 Tbsp. white vinegar
1 C. mayonnaise
1/2 C. sugar

Chop broccoli heads into small, bite-sized pieces. In a large bowl, combine broccoli with bacon, onion, sunflower seeds, and raisins. In a separate small bowl, combine the vinegar, mayo, and sugar until smooth. Pour over vegetables. Refrigerate 4-6 hours. *For a crunchier salad, wait to add dressing until right before serving.

Did you know? Broccoli is loaded with calcium and vitamin C. One cup of broccoli has more vitamin C than an orange and fewer calories!




GRILLED CORN AND TOMATO BRUSCHETTA
Serves 8

2 ears yellow corn, husks in tact
1 small red onion, peeled and quartered (keep root end in tact so that each quarter stays together)
4-6 large ripe tomatoes
1 garlic clove, minced
1 tablespoon lime or lemon juice
1/8 teaspoon paprika
salt and pepper
Olive oil
1 baguette

Place corn, onion, and tomatoes on the grill over medium heat. Rotate regularly until corn is charred, onions are soft, and tomatoes are blistered (about 15 minutes). Transfer to a plate and cool. Cut bread into thin slices, brush with olive oil, and grill until browned on each side (about 3-4 minutes).

Once grilled vegetables are cool enough to the touch, cut the corn from the cob, and dice the onion and tomatoes. Place in a large bowl and add the garlic, lime juice, paprika, and salt and pepper. Spoon on top of the baguette slices and serve at room temperature.

The Beginning

This is my first blog. It's also my first post. There's no pressure at all.

My passion is cooking, and I hope to inspire you. Check back often to find advice, recipes, tips, and other random tidbits relating to the world of Mack.

Today's recipe:

Avocado and Fennel Salad
Serves 2-3

2 ripe avocados, cut into cubes
1 bulb fennel, very thinly sliced
2 Roma tomatoes, diced
1/4 red onion, very thinly sliced
4-6 slices prosciutto, cut into strips
2 Tbsp. olive oil
4 tsp. fresh lemon juice
salt and pepper

Whisk olive oil, lemon juice, and salt and pepper together in a large bowl. Toss with remaining ingredients. Set aside and let site 10 minutes. Serve with bread (or scallops like I did!)