Differences
This shows you the differences between two versions of the page.
| Next revision | Previous revision | ||
| recipes:pasta_bolognese [2021/02/28 01:48] – created gadgette | recipes:pasta_bolognese [2024/08/07 01:20] (current) – external edit 127.0.0.1 | ||
|---|---|---|---|
| Line 1: | Line 1: | ||
| - | {{tag>untagged needs_pic incomplete}} | + | {{tag>italian pasta sunday_night spinach complete}} |
| - | + | ||
| - | <note warning> | + | |
| ====Creamy Spinach Bolognese==== | ====Creamy Spinach Bolognese==== | ||
| + | {{ : | ||
| Date added: 2021/02/27 | Date added: 2021/02/27 | ||
| + | |||
| + | This recipe was originally designed to use up old wilted spinach from the back of the fridge (which it is perfect for), but we like it so much we now buy extra spinach just for this. | ||
| ===Ingredients=== | ===Ingredients=== | ||
| - | *one medium yellow onion, diced | + | *1 medium yellow onion, diced |
| - | *one pound of Italian sausage | + | *1 pound Italian sausage |
| *24 oz. jar of red pasta sauce | *24 oz. jar of red pasta sauce | ||
| - | *one pound of pasta | + | *1 pound of pasta (G likes rigatoni, B likes rotini) |
| *glug of olive oil for the pan | *glug of olive oil for the pan | ||
| - | *two to eight cups baby spinach leaves | + | *Up to 10oz raw spinach leaves |
| - | *one cup heavy cream | + | *1 cup heavy cream |
| - | *grated parmesan and black pepper for serving | + | *// |
| ===Method=== | ===Method=== | ||
| - | -Add olive oil to a large frying pan. Saute onion over medium heat until barely starting to brown. | + | -Add olive oil to a deep 12 inch or larger |
| - | -Add Italian sausage to pan increase heat to high to brown. | + | -Add Italian sausage to pan and increase heat to high to brown. |
| - | -Bring large pot of salted water to boil. Blanche spinach leaves for about 15 seconds and remove immediately into ice-water bath to stop cooking. Drain and squeeze to remove excess water. Chop finely and set aside. | + | -Bring large pot of salted water to boil. Blanche spinach leaves for about 15 seconds and with a slotted spoon or spider then remove immediately into ice-water bath to stop cooking. Drain and squeeze to remove excess water. Chop finely and set aside. Keep your water boiling, and add pasta. |
| - | -Add pasta sauce to browned sausage and onion mixture. Reduce heat to medium and simmer for about 10 minutes while pasta cooks, stirring occasionally. | + | -Add pasta sauce to browned sausage and onion mixture. Reduce heat to medium and simmer for about 10 minutes while pasta cooks, stirring occasionally. |
| - | -Reduce heat to low on pasta sauce and stir in heavy cream and chopped spinach. Warm on low heat taking care not to simmer. | + | -Reduce heat to low on pasta sauce and stir in heavy cream and chopped spinach. Warm on low heat taking care not to simmer. |
| - | -When pasta is almost al dente, remove from heat, strain, and finish cooking in sauce. | + | -When pasta is almost al dente, remove from heat, strain, and finish cooking in sauce. |
| - | -Serve with freshly grated parmesan and black pepper. | + | -// |
| ===Notes=== | ===Notes=== | ||
| - | Inspired by: //original recipe link// | + | Inspired by: Mark Bittman' |