Sausage And Artichoke Bolognese Recipes

Steps:

• Preheat large saute pan on medium-high for 2-3 minutes. Place oil in pan, then add sausage; brown 5-6 minutes,stirring to crumble sausage, or until no pink remains.
• Cook and drain pasta following package instructions.
• Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3-4 minutes or until heated.
• Reduce heat to medium-low. Stir in cream and olives; cook 2-3 minutes or until sauce reduces and thickens slightly.
• Stir parsley and pepper in sausage mixture. Top pasta with sauce and sprinkle with cheese; serve.

Steps:

• Bring water to boil for pasta.
• Chop roasted red peppers, tomatoes, and garlic.
• Chop olives,set aside. Chop parsley,set aside
• Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away
• Preheat large saute pan on medium-high 2 minutes. Place oil in pan, then add sausage, brown 5-6 minutes, stirring to crumble sausage, or until no pink remains.
• Cook and drain pasta following package instructions
• Stir into sausage: garlic, peppers, tomatoes, artichokes, and pesto; cook 3-4 minutes or until heated
• Reduce heat to medium-low. Stir in cream and olives; cook 2-3 minutes or until sauce reduces and thickens slightly
• Stir parsley and pepper into sausage mixture. Top pasta with sauce and sprinkle with cheese, serve

Steps:

• In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.

Steps:

• Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.
• While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Steps:

• First thing to do is to steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot. Add 2 quarts of water and bring to a simmer. Season the broth with salt and pepper.
• While that's coming to a simmer, wash the artichokes under cold water. Then, using a paring knife, trim the bottom end of each stem and shave the stem down to expose the tender, light green flesh underneath. Snap or cut off the outer petals until you reach the soft, pale green leaves in the center. Slice off about 1 inch from the top of the artichoke with a large knife. Do the same to prepare the rest of the artichokes.
• Slide the artichokes into the simmering broth. Then cover the pan and simmer over medium-low heat for about 20 minutes, until there is no resistance when a knife is inserted into the base of each artichoke. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center of each and discard. Try and keep the artichoke halves intact as best you can; it looks great for presentation.
• Put a large, deep skillet over medium heat and cover the bottom with a 2-count of oil. When the oil is smoking hot, add the sausage and cook for 7 to 10 minutes until cooked through. Take them out of the pan and set them aside. Add a drizzle of oil to the pan. Add the sage leaves and cook 2 to 3 minutes to infuse the oil with their flavor. Add the shallots, garlic, and lemon slices and cook 2 minutes. Then add the stock to the pan, bring to a simmer and simmer until reduced and thickened. Swirl in the butter to emulsify, and a drizzle of olive oil. Return the artichokes to the pan and cook over low heat for a few minutes to warm up them up. Spoon the artichokes out onto plates and serve with the sausage.

Steps:

• In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

Steps:

• In a large pot, set on medium heat, add the olive oil and sauté the onions, celery, carrots, and garlic until they are soft, about 10-15 minutes.
• Add garlic and cook for an additional 2-3 minutes.
• Add the ground beef and the sausages. Season with salt and pepper, and break up the meat with a spoon and frying until no longer pink.
• Next, add the tomato paste, Italian seasoning, and red wine. Stir and reduce until the wine has almost completely evaporated.
• Now add all the remaining ingredients, except the parmesan and cream. Stir to ensure everything is well mixed.
• Simmer for 30 minutes to 3 hours. The longer the simmer, the deeper and more concentrated the flavor.
• Stir in the parmesan and cream to the sausage bolognese.
• Add the cooked pasta to the sauce.
• Serve with more parmesan, if desired.
• Enjoy!

Steps:

• Bring a large pot of salted water to a boil for pasta.
• Melt butter in large skillet over medium-low heat.
• Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes.
• Add bacon and artichoke hearts and cook until heated through, about 1 minute.
• Boil fettuccine until tender but still firm.
• Drain and add to sauce in skillet.
• Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs.
• Taste and season with salt if neccessary.
• Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.

Steps:

• Heat a large, wide frying pan, then crumble in the sausage meat and fennel seeds (there's no need to add any oil). Fry for a few mins until golden and the fat is released, stirring well to break up the meat. Add the mushrooms and fry for a few mins until beginning to soften. Stir in the wine now, if using, bubble for 1 min, then add the tomato sauce and heat through until bubbling.
• Meanwhile, boil the penne. When ready, drain and tip into the sauce. Mix well until completely coated, then divide between four plates, finishing with a little parmesan.