“There is no such thing as a guilty pleasure.” ~ Douglas Wilson

Since I am now a SAHM – I must admit, there is a decent amount of TV watching going on.

I’ll even go a little farther – I’m back to being hooked on Days of Our Lives – yep, there I said it. Don’t judge.

But I’m not much interested in talk shows except for one – The Chew! It’s fabulous and perfect for a foodie like me – it’s funny, entertaining and has great recipes and food tips.

(Kathie Lee and Hoda are a daily must too!)

I’m giving away all my secrets.

Oh, well.

Anyway, this is the first recipe from The Chew that I have tried and it will not be my last! So good yet totally do-able.

Spaghetti Bolognese

(adapted from The Chew)

  • Extra-Virgin Olive Oil
  • 1 medium Onion (chopped)
  • 1 Carrot (chopped)
  • 6 slices Smoked Bacon (chopped)
  • 8 ounces Ground Pork
  • 8 ounces Ground Beef
  • 6 Garlic Cloves (crushed with garlic press or fork)
  • 1/4 cup Sweet Vermouth
  • 1 cup White Wine
  • 1 cup Chicken Stock
  • 1 28 ounce can Whole Peeled Tomatoes (crushed by hand)
  • 1 cup Milk
  • 1 1/2 pounds Spaghetti
  • Salt
  • Freshly Cracked Black Pepper
  • Freshly Grated Parmesan Cheese

Saute onion, carrot and bacon in olive oil until soft. Add pork and beef, season with salt and pepper. Cook until browned. Add crushed garlic, cook until fragrant (30 seconds – 1 minute).

Deglaze with vermouth, then add in wine and chicken broth. Add tomatoes, bring to a boil and reduce to a simmer. Cover and cook for 6 hours, stirring occasionally.

30 minutes before serving, add in milk and cook for 30 minutes.

Serve with al dente spaghetti noodles, reserving some pasta water to thin if necessary. Top with Parmesan cheese.

This dish plays a trick on your eyes – Spaghetti Bolognese is a very traditional Italian meal just like regular spaghetti. It also looks like traditional spaghetti but it doesn’t taste like traditional spaghetti. If you will notice this does not have the familiar ingredients like basil and oregano but do not let you turn you off – it’s a fabulous Italian dinner!

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-abp

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“To succeed in life, you need two things: ignorance and confidence.” ~ Mark Twain

The grand finale of my Italian Valentine’s Week was a huge success!!

My husband said it was probably one of the best meals he has ever had.

It was good (if I do say so myself 🙂 )

It’s probably one of the most traditional Italian meals that also happens to be my husband’s favorite.

He loves Meatballs.  He gets spaghetti with meatballs, cheese bread with meatballs, calzones with meatballs and pizza with meatballs.

So it makes perfect sense to……

Make meatballs.

Traditional Meatballs

(adapted from Paula Deen)

  • 1½ pounds ground chuck
  • 1 pound ground hot Italian sausage
  • ¾ cup panko (Japanese bread crumbs)
  • ½ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 2 large eggs, lightly beaten

Preheat oven to 350˚

Line a rimmed baking sheet with aluminum foil. Place a wire rack over baking sheet, and spray with nonstick cooking spray.

In a large bowl, combine ground chuck, sausage, panko, cheese, garlic, parsley, basil, and salt. Add beaten eggs, stirring gently to combine.

Shape into 2½-inch balls. Place on prepared rack, and bake for 30 minutes.

Makes around 24 meatballs. I froze half to pull out for an easy meal later.

Add to your favorite homemade or jarred spaghetti sauce.

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-abp