Barefoot Contessa Italian Recipes

Ina Garten’s Pastitsio 12 Tomatoes

WEBAug 15, 2019 · When ready to bake, preheat oven to 350°F. First, make the sauce: In a large pot over medium-high heat, heat the olive oil. Add the …

1. When ready to bake, preheat oven to 350°F.
2. First, make the sauce:
3. In a large pot over medium-high heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Reduce heat to medium, add beef and lamb and cook until no longer pink.
4. Drain any excess fat and add the wine, scraping up any bits stuck to pan. Cook for 2 minutes, then add garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking for 5 minutes.

Preview

See Also:

Show details

Rigatoni with Sausage & Fennel Recipe Ina Garten

WEBMay 31, 2017 · Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute …

1. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
2. Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.

Preview

See Also:

Show details