Page 27 - March 2018 Senior Scene Magazine
P. 27

from the kitchen of Good Housekeeping
Senior Scene® | March Issue
Easy Pasta Bolognese
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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 www.goodhousekeeping.com/recipe nder/. (c) 2018 Hearst Communications, Inc. All rights reserved
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