Easy Bolognese

The original recipe linked below is meant to be a quick version of bolognese, a dish that can sometimes take up to 6 hours of cook time. The final result is still delicious, but I felt it erred a bit on the too simplified side - not enough cook time for the veggies to fully meld, and some key ingredients missing.

I found another traditional bolognese recipe, and decided to find a happy medium between the two.

Bolognese is best over pappardelle pasta, but in a pinch is good over any flat pasta (like egg noodles).

Easy Bolognese

Ingredients

2 tablespoons extra-virgin olive oil

1 medium carrot, grated
2 ribs celery, minced
1 medium yellow onion, finely minced
1 pound 85/15 ground beef
1 pound ground pork

½ cup dry red wine

1 (24-ounce) jar store-bought marinara
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
1-2 whole bay leaves

½ cup heavy cream
1 pound wide noodles, such as pappardelle or tagliatelle, cooked, for serving
Freshly grated parmesan cheese, for serving

Directions

Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the carrots, celery, and onion and cook, stirring, until tender and onions are translucent. 

Add the ground beef and ground pork and cook, breaking up the meat with a spoon, until the meat is browned, about 8 minutes.  (Note: If using a ground beef with a higher fat content, you may want to drain some of the fat at this point)

Once the meat has browned turned the heat up to high and add the wine.  Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated.

Decrease the heat to medium low and stir in the marinara sauce, salt, pepper, and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for 1-2 hours (the mixture should not boil).  Stir occasionally.  (Note: Cooking time above 30-60 minutes depends on preference.)

Remove the bay leaf.  Stir in the heavy cream and heat thoroughly.

Serve the bolognese over the cooked pasta and sprinkle with the Parmesan.




Original link:

https://themodernproper.com/easy-bolognese

https://anitalianinmykitchen.com/bolognese-sauce/

Beef Flanken Ribs

There are two different cuts for short ribs.  English cut short ribs are cut along the ribs, so each cut is a bone with meat around it.  Flanken style is cut across the ribs, so you end up with a thin slice of meet (like bacon) with small bones across the top.  English cut works well for slow and low recipes, but flanken style works well with fast and hot, like this recipe.

This recipe was insanely good.  This Asian-inspired marinade is to die for.  I served them up with some white rice and baby bok choy.

Beef Flanken Ribs

Ingredients

2 lbs. Flanken Beef Short Ribs
1 small Yellow Onion sliced into thin pieces
Sesame Seeds for garmish
Green Onion for garnish

Marinade

1.5 cup Soy Sauce
1/2 cup Mirin
1 cup Water
1/3 cup Brown Sugar
2 tbsp. Honey
4 cloves Garlic minced
1 tsp. Fresh Ginger

Directions

Preparation/ Marinade:

Remove the flanken ribs from the packaging and pat them dry to remove excess moisture.

Place the beef ribs into a shallow dish or container and set this aside.

Make the marinade by adding all the ingredients together into a bowl and whisk to combine. Set aside about 1/2 cup and store in a seperate container.

Pour over the beef flanken ribs and make sure they are fully coated.

Add in the sliced onion and mix everything together, cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Searing/ Grilling:

In a small pot on the stove, cook down the saved 1/2 cup of marinade and let it reduce in half on low heat. Remove from the burner and set aside.

Remove the flanken ribs from the marinade and discard the remaining liquid. Pat the flanked ribs dry and prepare them for searing.

Heat a large cast iron griddle over medium high heat or heat a grill to medium direct heat.

If searing on the cast iron griddle, add a little sesame oil and then sear each side of the flanken ribs for 2-3 minutes. If grilling, add a little oil directly to the beef ribs instead to prevent them from sticking and cook for 2-3 minutes per side as well or until your desired level of doneness (I prefer a medium-rare around 135 F.)

When they are cooked, place them on a platter and brush them with the reduced marinade, garnish with sesame seeds and green onions and serve!

Notes
If you don’t want to sear on the stove or use a grill, you can try broiling these on high as an alternative. Be mindful and flip them halfway through for even cooking!



Original link:

https://www.bonappeteach.com/beef-flanken-ribs-recipe/