Pasta

  1. Spaghetti Bolognese

    Spaghetti Bolognese

    First of all, this is not your traditional Bolognese. But, that does not matter because the taste is phenomenal. I have made this pasta in many different ways- you can add some other vegetables, use turkey instead of beef and pork, use linguini instead of spaghetti, use white wine instead of red wine, etc. Just do not omit the wine. If you are not an alcohol drinker, do not worry, you will not get drunk with this meal since the alcohol evaporates slowly while cooking for two hours. The flavor from the wine is fantastic and a must for the Bolognese sauce.


    This recipe can feed many. You can also freeze it, and when it's time to reheat I would suggest not using the microwave. Use the stove top instead and add a teaspoon of your favorite Bari Balsamic Vinegar to help bring back the flavor and will taste as if it was just made.

     

    Ingredients:

    • ½ pound ground beef
    • ½ pound ground pork
    • ½ white onion
    • 2 medium carrots
    • 2 celery stalks
    • 4 tomatoes
    • 1 cup cremini mushrooms
    • 2 garlic cloves
    • 1 can tomato sauce (or can crushed tomatoes)
    • ½ sun dry tomatoes
    • ½ cup sun dry peppers
    • 2 bay leaves
    • 1 cup of red wine
    • 1 cup of beef stock
    • 1 package of spaghetti
    • Bari Garlic Infused Olive Oil
    • Fresh basil leaves
    • Fresh oregano or dry of not available
    • Parmesan cheese
    • Salt and pepper to taste
    • Loaf of bread

     

    Instructions:

    1. Use a food processor to minced all the vegetables including the garlic head. They do not have to be finely processed just chopped. If you do not have a food processor, then use a knife... but it really is so much easier just to dump it all in the food processor.
    2. Heat up a large skillet and add 3 tablespoons of Olive Oil and cook the meat until is starting to turn brown. Add the bay leaves, crushed vegetables, salt and pepper. Stir for two minutes.
    3. Add the can of tomato sauce and 1 cup of red wine, 1 cup of beef stock. Taste and add more salt if needed. Lower the heat and let it simmer for two hours. The sauce will reduce about half so add more wine if you feel like it needs more love ;).
    4. When there are 15 minutes left for the sauce, cook the spaghetti according to package instructions, and then season with Olive oil, salt and pepper and set aside. I can’t express enough how important it is to always season the noodles. This is an important step because who wants plain noodles? Olive oil is essential for the flavor as well as to prevent them from sticking together.
    5. Before serving slice the loaf of bread into about 1 ½-inch thick slices, season with olive oil and grill them in a hot pan. If you have a wedge of parmesan cheese you are on the winning side already, my friend! Shred as much as you need. Freshly grated cheese is always better than the pre-shredded cheese. It's just not the same and you will look way cooler in front of your guests when you are doing this :).
    6. For serving, my preference is to mix the spaghetti with the Bolognese sauce first, and then serve it. Garnish with chiffonade fresh basil and as much parmesan cheese as you want. Enjoy with grilled bread and a glass of wine
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  2. Farfalle Tricolor Pasta Salad

    Farfalle Tricolor Pasta Salad

    This is one of my favorites things to make- it's easy, versatile and you can add so many fresh ingredients! I love recipes that include vegetables, bright colors and bold flavors. Plus, you'll make this recipe in such a short time! Turns out it looks beautiful and, let me tell you this, the flavor was so refreshing. Every bite it was wonderful. It's the trifecta of cooking for me: it looks appetizing, tastes delicious and provides your healthy portion of vegetables for the day! What else could you need?
    Summer time is here and this is one of many pasta salads you can make as a side dish or enjoy by itself. Bring it to the pool party and feel good by impressing your friends with this dose of beauty and health.


    Now, in times of social distancing, I still like to cook. And, every now and then, impress myself with my cooking. Until we can all gather together and celebrate life, we can still make this for ourselves. And, if you are anything like me, me and myself are the only party I need when it comes to eating.

     

    Ingredients:

    • 1 package farfalle pasta
    • ½ cup cherry tomatoes cut in half
    • ½ sun dry tomatoes
    • Half of red onion cut in thin slices
    • ½ cup blk olives cut in half
    • 1 cup 1 inch cut asparagus
    • ¼ shredded parmesan cheese and more for garnish
    • ¼ cup of chopped Italian parsley
    • Bari Arbosana Olive Oil
    • Salt and pepper to taste

     

    Instructions:

    1. Cook the farfalle according to package instructions, drain, drizzle Bari Olive Oil season with salt and pepper and set aside, if you want to add a little heat you can also add red pepper flakes.
    2. Wash and dry the asparagus spears, cut them about 1-inch length.
    3. Heat up your iron skillet to medium high heat, drizzle 1 tablespoon of olive oil and sauté the asparagus spears, they cook quick so do no look away because we want them “al dente” this means sauté the asparagus for about 3 minutes stirring frequently , we want them crunchy and we want them to keep the beautiful green color, remove from skillet and season with salt and pepper.
    4. Wash, cut in half and set aside the cherry tomatoes.
    5. Slice black olives in half and slice red onion.
    6. Chop the Italian parsley.
    7. Use a large mixing bowl and add all the ingredients with 3 tablespoons of Arbosana Olive Oil and toss, garnish with more parmesan cheese and parsley, add salt and pepper to taste.
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