Bolognese Ragù

Beef Recipes

Bolognese Ragù
‘Emilia Romagna, View to Verucchio’ by Johann Pickl

After recently discovering this frankly sublime recipe, I wasted little time in making it for myself before posting it here, and I can testify that the results more than justify the time invested, when after slow cooking it for almost four hours, this dish blew me away with its luscious taste and instant appeal.

I would also add that many people have naively tinkered with these ingredients through a fear that its simplicity might find itself lacking, however I can absolutely assure you that this is exactly what you need and nothing more, while remaining mindful that this is a centuries-old method, so trust that it is perfect and allow yourself to enjoy a beautiful  bowl of Italian cuisine at its very best.

Ingredients (Serves 4)
75g Butter
250g Minced Pork (15-20% fat)
500g Minced Beef (15-20% fat)
300g Tagliatelle
Medium Onion (very finely chopped)
100g Carrots (peeled and very finely diced)
100g Celery ( very finely diced)
Small Bottle Red Wine
3 Tbsps Tomato Purée
125ml Milk
Salt and Freshly Ground Pepper to taste

How to Cook

1. Add the diced pork to a 26cm non-stick chef pan, and gently stir-fry the meat until well cooked and almost moisture free.

2. Add the minced beef to the pork, and brown it slowly while stirring over a medium heat before removing and setting them aside.

3. Melt the butter in the same pan before adding the onions, carrots and celery,  and gently fry them until the onions are soft and almost slightly golden.

4. Add the tomato purée, pork and beef, gently combine everything and simmer gently uncovered for 3-4 minutes, before adding the wine and mixing everything well.

5. Lower the heat, tightly cover the pan with aluminium foil and the lid, and place it on a very gentle simmer for 3 hours, checking every hour and adding a little water where needed.

6. Add the milk, mix well and continue to simmer partially covered for another 40 minutes before seasoning with salt and pepper.

7. Cook the tagliatelle according to the pack instructions, drain and gently combine it with the ragù before serving as required.

Comments
This particular recipe calls for tagliatelle, however you could also serve it with pappardelle and some crusty buttered rolls to soak up the delicious oils left behind.

The Vegetables section is now finished.

A Cookbook for Food Lovers

Vegetables
‘Still Life with Vegetables’ by Yana Golikova

Far and away the biggest section in the forthcoming cookbook ‘Our Favourite Recipes: A Cookbook for Food Lovers’, I am very happy to say that this chapter is now complete, and so it only remains for me to write up the rice, dals, and sides sections, which brings me ever closer to finally having the book ready for publication.

So without further ado, here below are the recipes patiently waiting for you to cook and digest, and remember that they don’t get in without passing muster with my family of discerning diners, so always trust that nothing is left to waste, only to enjoy.

(1) Aromatic Vegetable Curry with Mushrooms and Beans

(2) Artichoke Risotto

(3) Asparagus Risotto

(4) Basmati Rice with Potatoes

(5) Bean Feast

(6) Bean Feast with Salsa

(7) Black-eyed Peas with Coriander and Chilli

(8) Broad Bean and Cauliflower Curry

(9) Butter Bean and Mushroom Casserole

(10) Butter Beans with Mustard and Tomato

(11) Cauliflower and Cashew Curry

(12) Cauliflower and Coconut Milk Curry

(13) Cauliflower in Curry Sauce

(14) Chhole

(15) Chickpea, Courgette and Pepper Stew

(16) Chickpea Curry

(17) Chickpeas in Tea

(18) Chickpea Stew

(19) Chickpea, Sweet Potato and Chili Dhal

(20) Chickpeas in a Coriander Sauce

(21) Chickpeas in a Northern-Style Sauce

(22) Chickpeas with Mushrooms

(23) Chickpeas with Tomatoes and Harissa

(24) Chilli Lentils with Spiced Vegetables

(25) Chilli Pasta Bake with Kidney Beans

(26) Conchigli with Cavalo Nero

(27) Corn and Cashew Curry

(28) Creamed Kidney Beans with Lentils

(29) Curried Kidney Beans

(30) Curried Spinach and Potato with Chillies

(31) Curried Spinach and Chickpeas

(32) Egg and Lentil Curry

(33) Genoese-Style Pasta

(34) Goan Black-eyed Peas with Coconut

(35) Golden Vegetable Paella

(36) Green Beans with Coconut

(37) Hot and Sour Chickpeas

(38) Italian Bean Casserole

(39) Jungle Curry

(40) Kodava Mushroom Curry

(41) Leek, Mushroom and Lemon Risotto

(42) Malaysian Split Pea and Vegetable Curry

(43) Masala Chana

(44) Mixed Bean Curry

(45) Mixed Vegetable Curry

(46) Mixed Vegetable and Macaroni Bake

(47) Moroccan Spaghetti

(48) Mungs Beans with Potatoes

(49) Mushroom Macaroni Cheese

(50) Mushroom Risotto

(51) Pasta with Autumn Tomato Sauce

(52) Pasta with Peas and Parmesan Pasta with Roasted Vegetables

(53) Pasta with Sautéed Vegetables and Tomato Sauce

(54) Pasta with Slow Cooked Cabbage, Parmesan and Pine Nuts

(55) Pasta with Smothered Onion Sauce

(56) Penne All’ Arabiata

(57) Penne with Artichokes

(58) Penne with Peas, Pepper, Proscuitto and Cream

(59) Penne with Tomato and Balsamic Vinegar

(60) Potato and Cauliflower Curry

(61) Potato and Spinach Curry

(62) Red Bean Chilli

(63) Red Beans with Ginger and Chilli

(64) Red Pepper Risotto

(65) Simple Courgette Curry

(66) South Indian Potato Curry

(67) Spaghetti with Garlic Oil and Chilli

(68) Spaghetti with Lemon, Garlic Thyme and Mushrooms

(69) Spaghetti with Raw Tomatoes and Peppers

(70) Spaghetti with Tomato and Basil

(71) Spicy Chickpeas with Cumin Potatoes

(72) Spiced Chickpeas with Sweet Yellow Rice

(73) Spicy Chickpeas with Fresh Ginger

(74) Spiced Kidney Bean Stew

(75) Spicy Chickpeas and Potatoes

(76) Spicy Parsnip and Chickpea Stew

(77) Sri-Lankan Chickpea Curry

(78) Summer Vegetable Risotto

(79) Tagliatelle with Leeks Tomato Biryani

(80) Vegetable Biryani Vegetable Chilli

(81) Vegetable Curry

(82) White Bean Chilli

The Pork section is now finished.

A Cookbook for Food Lovers

Pork

I’m happy to report that this chapter of the ‘Our Favourite Recipes: A Cookbook for Food Lovers’ is now ready, and so now its time for me to start working on the ‘vegetables’ section (far and away the biggest part of the book), therefore it will no doubt take me a while to complete it, but as with food itself, ‘all good things come to those who wait’, and so in the interim, below is a list of the delicious pork recipes that will be included in the finished product. I hope that you will ultimately enjoy cooking and eating them as much as I have writing them up.

(1) Balsamic Roasted Sausages with Vegetables

(2) Cart Drivers’ Spaghetti

(3) Cumberland Sausage and Split-pea Casserole

(4) Fusilli All’ Amatriciana

(5) Goan Pork Curry with Potatoes

(6) Kerala Pork Curry

(7) Lancashire Hotpot

(8) Pasta with Asparagus,Cream and Ham Sauce

(9) Penne with Sausage Sauce

(10) Pork and Butternut Squash Curry Pork Curry

(11) Pork Dopiaza

(12) Pork Fillet in Honey and Ginger

(13) Pork in a Mustard Spice Mix

(14) Pork Kapitan

(15) Pork Vindaloo

(16) Spaghetti Carbonara

(17) Spicy Sichuan Pork with Noodles

(18) Stir-Fried Pork Mince with Basil

(19) Stir-Fried Pork Mince with Mushrooms

(20) Tagliatelle with Minced Pork Sauce

(21) Yellow Pork Curry

Italian Meatballs

Recipes

Italian Meatballs
‘With Meatballs on Top’ by JJ Galloway

The staple meal in any Italian household, only made to our particular tastes, this is a dinner that is well worth the wait, and I would recommend you wear some kind of napkins or kitchen paper over your clothes to avoid any mess. There is no doubt that this is a lip-smacking dinner which wins with children and adults alike, and any leftovers (and there rarely is) can be easily frozen for later use.

Ingredients (Serves 4)
Large Slug of Olive Oil
2 400g Packs of Beef Meatballs
240-300g Pack of Bacon
Medium Onion (Finely Chopped
2 Garlic cloves (Peeled and Grated)
Beef Stock Cube
2 Tsps Tomato Purée
2 Sun-Dried Tomatoes (Finely Chopped)
500g Tomato Passata
3 Whole Tomatoes (Quartered)
Tsp Dried Oregano
Tsp Dried Basil
Tsp Dried Parsley
2 Bay Leaves
Small 187ml Bottle Red Wine
25g Pack Fresh Basil (Finely Chopped)
Tsp Salt and Freshly Ground Pepper

How to Cook

  1. Finely dice the bacon after removing any unwanted fat and then after heating the oil in a non-stick chef pan (or similar), gently fry the onions and garlic until soft and slightly brown.
  1. Add both the meatballs and bacon and brown both meats slowly on a gently heat, stirring occasionally.
  1. Add the oregano, basil, parsley, beef stock cube, salt and pepper, sound-dried tomatoes, tomato purée and sun-dried tomatoes and bay leaves then stir-fry for 1-2 minutes.
  1. Pour in the red wine and tomato passata, stir well and simmer for 3-4 minutes  before adding the quartered tomatoes, covering the pan and simmering gently for 1 to 1.5 hours, stirring occasionally to prevent sticking.
  1. Just before serving, add the chopped basil and mix well.

Comments
It goes without saying that meatballs are best served with spaghetti or linguini, however you can also use penne or fusilli if preferred. In fact, most shaped pastas work equally well, while remembering to grate plenty of freshly grated parmesan or romano (pecorino) cheese over the top (as long as your diners are in agreement) along with extra salt and pepper where required.

 

The Fish section is now complete.

A Cookbook for Food Lovers

Fish

With thirty dishes to enjoy, I am very pleased to announce that this third chapter of the book is now complete, and so here below is a list of the recipes just waiting to be cooked and hopefully digested with gleeful satisfaction:

(1) Bengali Mustard Salmon

(2) Chickpea and Cod Stew

(3) Creamy Pasta with Basil and Salmon

(4) Fish Pie

(5) Grilled Cod with Spring Onion Mash

(6) Haddock with Creamed Leeks, Beans and Parsley

(7) Linguini with Salmon and Fresh Dill

(8) Linguini with Tuna Fish Sauce

(9) Macaroni with Sardines and Fennel

(10) Mackerel and Potato Curry

(11) Mackerel, Potato and Thyme Bake

(12) Monkfish with Garlic and Sage

(13) Omelette Arnold Bennett

(14) Pasta with Broccoli and Anchovies

(15) Pasta with Mackerel and Pine Nuts

(16) Pearl Barley and Mackerel Kedgeree

(17) Roasted Haddock with Fennel, Mustard and Ginger

(18)  Roasted Monkfish with Watercress Potatoes

(19) Red Mullet Penne

(20) Salmon Burgers with Basil Mayonnaise

(21) Salmon Parcels

(22) Salmon Quiche

(23) Sea Bass with Basil Pepperonata

(24) Smoked Haddock Kedgeree

(25) Smoked Mackerel and Potato Bake

(26) Spaghetti Atterrati

(27) Spaghetti with Onion, Tuna and Anchovies

(28) Spaghetti with Pizzaiola Sauce

(29) Tagliatelle with Tuna, Lemon and Rocket

(30) Tuna, Pasta and Garlic

 

The Beef and Chicken sections are now complete.

A Cookbook for Food Lovers

Having now written up the first two sections of the cookbook, I thought I would share the contents here should anybody be curious to know which dishes will be covered. I admit  that I’m not a big beef eater, so there are naturally more chicken-based recipes, and as you will also see I am an ardent lover of curries too. I can also assure you that all of these recipes have been thoroughly road-tested, and will not disappoint once cooked and served up, and the theme here is about quality and not quantity, therefore each of these dishes easily speak for themselves.

On a personal level I’m very excited about this cookbook, and will stress that it’s been a genuine labour of love both cooking and adapting them ahead of my putting everything in one convenient point of reference.

Content-wise, my current estimations indicate there will be a total of 245+ recipes when the book is finished next spring/summer, and rest assured, there will plenty of dishes to  sink your teeth into when it’s finally published (if you’ll excuse the pun) and as each section is completed I will list their contents here first.

Beef


Beef Recipes


(1) Beef Bourguignon

(2) Beef Goulash

(3) Beef and Potato Curry

(4) Chilli-Con-Carne

(5) Curried Meatballs

(6) Curried Mince Beef with Peas

(7) Homemade Beefburgers

(8) Italian Meatballs

(9) Lasagne

(10) Shepherd’s Pie

(11) Spaghetti Bolognese

Chicken


Chicken Recipes


(1) Baked Cardamom Chicken Curry

(2) Bengali Chicken

(3) Braised Chicken Curry

(4) Burmese Chicken Curry

(5) Caribbean Chicken Curry

(6) Chettinad Chicken Curry

(7) Chicken and Basil Fried Rice

(8) Chicken with Black Bean Sauce

(9) Chicken and Cardamom Curry

(10) Chicken and Green Bean Curry

(11) Chicken Kukupaka

(12) Chicken Stew

(13) Chicken Vindaloo

(14) Coconut and Soy Chicken

(15) Coriander Chicken

(16) Crispy Chicken and Tomatoes

(17) Delhi Hunter Chicken Curry

(18) Goan Chicken Moelho

(19) Jerk Chicken

(20) Kerala Chicken Curry

(21) Malay Chicken Curry

(22) Nagore Chicken Curry

(23) Nonya Chicken Curry

(24) Rizala Chicken

(25) Singapore Style Chicken Curry

(26) Special Chow Mein

(27) Sri-Lankan Curried Chicken

(28) Thai Fried Rice

(29) Thai Green Curry

(30) Trinidadian Curried Chicken

(31) Vietnamese Chicken Curry

(32) Yellow Curried Chicken