Page 27 - March 2018 Senior Scene Magazine
P. 27

from the kitchen of Good Housekeeping
Senior Scene® | March Issue
Easy Pasta Bolognese
At its most basic, Bolognese means “meat sauce.” Although some recipes call for hours of cook time, we’ve boiled it down to 40 minutes  at. The result? A rich tomato-based sauce spiked with heavy cream that’s fantastic on any long pasta.
1 medium carrot
1 clove garlic
1 can whole plum tomatoes
3 tablespoons olive oil
Kosher salt and pepper
1 pound pasta
1 stalk celery
1 onion
3/4 pound lean ground beef
1/2 cup dry white wine
1/4 cup heavy cream
1/2 cup fresh  at-leaf parsley
1 tablespoon chopped fresh oregano
1. Pulse the carrot and garlic in a
food processor until the garlic is  nely chopped. Add the tomatoes and their juices, 2 tablespoons oil and 1/4 tea-
spoon each salt and pepper, and pulse until  nely chopped.
2. Transfer the tomato mixture to a me- dium saucepan and simmer until thick- ened, 20 to 25 minutes.
3. Meanwhile, cook the pasta according to package directions. Drain and return to pot.
4. While the pasta is cooking, heat the remaining tablespoon of oil in a large skillet over medium heat. Add celery and onion, and cook, stirring occasion- ally, until tender, 6 to 8 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, about 4 minutes. Add wine and bring to a sim- mer.
5. Stir the tomato sauce and cream into the meat mixture and simmer until thick- ened, about 3 minutes. Stir in the pars- ley and oregano. Toss the pasta with the sauce. Serves 6.
TIP: Make the sauce omitting cream and herbs. Refrigerate for up to 5 days or freeze for up to 3 months. If frozen, thaw overnight in refrigerator. Reheat in a saucepan over medium heat. Stir in cream and simmer for 3 minutes, then stir in herbs.
Spicy Garlic-Chili Oil With Pasta
A trip to your pantry is all you need to whip up this Italian staple that’s as basic as can be -- with just four ingredients -- but alight with  avor. Once plated, jazz it up with grated Parmesan if you like.
1 pound pasta 1/4 cup olive oil 6 cloves garlic 1 red chili
1. Cook pasta according to package directions. Drain pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skil- let over medium-low heat. Add the gar- lic and cook, stirring occasionally, until beginning to turn golden brown, 3 to 4 minutes. Add the chili and cook, stirring, until the garlic is golden brown and the chili is just tender, 1 minute more. Toss with the pasta. Serves 6.
For thousands of triple-tested recipes, visit our website at nder/. (c) 2018 Hearst Communications, Inc. All rights reserved
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