Pasta Maldonado recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

Tribute to a racing driver. Many years of creating different versions of this dish have brought me to this point - a real "blokes version" of a ragu and pasta mixed and baked with a crispy top best served in front of a tv whilst watching formula one with your mates.


Middlesex, England, UK

1 person made this

IngredientsServes: 8

  • oil, as needed for cooking
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 mild chillies, minced
  • 50g finely diced chorizo
  • 300g beef steak, cut into chunks
  • 1 to 2 tablespoons plain flour
  • 750g mince beef
  • 1 can lager of your choice
  • 1 beef stock cube, crumbled
  • dried basil or oregano, to taste
  • 2 tubes tomato puree
  • BBQ Tabasco®, to taste
  • 2 sticks celery, sliced
  • 2 large carrots, grated
  • a few glugs red wine
  • 400 to 500g dried pasta of your choice
  • 1 to 2 handfuls grated cheese, of your choice
  • 2 to 3 tablespoons shop-bought dried stuffing mix

MethodPrep:20min ›Cook:3hr ›Ready in:3hr20min

  1. Warm a little oil in a frying pan over a medium heat. Add the onion, garlic, chilli and chorizo; give a good stir then lower the heat to medium-low, cover and cook for 10 minutes (stir occasionally so that the onions do not brown). Remove from the pan and set aside.
  2. Place the flour in a bowl then add the beef steak cubes and lightly dust with plain flour, then fry in hot oil until brown on all sides, about 5 minutes.
  3. In a separate frying pan, fry the beef mince and drain fat. Into one large saucepan combine the steak cubes, beef mince and onions. Pour in the lager then increase the heat to high and bring to the boil. Add the remaining ingredients, except the pasta, cheese and stuffing mix, and top off with water if necessary so that it just covers the ingredients.
  4. Reduce to a low heat and stir occasionally so to not get anything stuck to the bottom. Top up with water as necessary and cook for a couple of hours minimum (I have left this going of up to four hours and it makes the taste / texture even better).
  5. Preheat the oven to 190 C / Gas 5.
  6. Season the ragu to taste and then add pasta shapes of your choice and bring back to the boil (make sure the mix is not too dry as the pasta needs to cook and soak up some water).
  7. Empty mix into a warmed oven dish then sprinkle with cheese and then a light dusting of dry stuffing mix - this will crisp up in the oven.
  8. Bake in the oven for half an hour-ish, although up to an hour or so is still fine, until the pasta is al dente, the cheese has melted and turned golden brown and the sauce has thickened. Remove from the oven and serve! Goes great with garlic bread.

Tip

Make the day before if you don't have the time on the day, seems to taste even better.

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Giada De Laurentiis Just Shared an Elevated Version of The Viral TikTok Pasta & We’re in Love

Over lockdown, we quickly discovered how useful social media platforms like TikTok were in our daily life. Not only are TikTok videos just purely entertaining, but we’ve also learned a couple of handy tips and tricks that have transformed the way we cook. From the infamous whipped coffee to pesto eggs, we’ve seen just about it all. One of TikTok’s latest viral recipes however took the online space by a storm and quickly caused grocery stores to run out of the required ingredients: Baked Feta Pasta. Not only is it simple to make but it also is just such a tasty dish &mdash and one we might have made one too many times. So when we saw that Giada de Laurentiis had shared her own spin on the viral pasta, we knew we had to try it out for ourselves &mdash and it looks every bit as delicious.

Our mission at SheKnows is to empower and inspire women, and we only feature products we think you&rsquoll love as much as we do. Please note that if you purchase something by clicking on a link within this story, we may receive a small commission of the sale.


Big-Batch Pasta Recipes That Will Last You Days on End

When most of us think of big-batch recipes, we imagine casseroles, stews, and heaping vats of chili. Commonly overlooked in this slew of delicious, efficient dishes? Pasta&mdashwhich happens to be very delicious, very efficient, and almost inherently big-batch. It&rsquos harder to cook pasta for one than it is to cook pasta for a group, and upping your serving size is so easy there&rsquos almost no reason not to do it. Given this, it shouldn&rsquot come as a surprise that there are tons of big-batch pasta recipes out there&mdashand virtually all of them are worth devouring.

Though macaroni and cheese and spaghetti and meatballs spring to mind as obvious big-batch pasta candidates, there are plenty of less-expected options worth taking advantage of, too. Gnocchi may seem almost untouchably gourmet, but it can be surprisingly easy to make&mdasheven in big batches. Some braised beef pastas come together in the slow cooker, offering flavor and convenience in equal measure. And pasta salads (yes, they count) can offer a lighter change of pace fit for lunch and late afternoon snacks, alike. Don&rsquot worry, your go-to lasagnas and baked zitis still deserve spots in your rotation. But the vaster and more varied your arsenal, the less likely you are to get bored.

What&rsquos nice: Big-batch pasta recipes aren&rsquot just tasty and convenient, they&rsquore also incredibly flexible. Not feeling the cheese one recipe calls for? Swap it with another. Unable to find the gourmet meat one pasta requires? Sub in something you already have in your fridge. Craving more vegetables, more cheese, more spices? Dump &lsquoem in. So long as you have a bunch of pasta and a boiling hot pot of water, you have a big-batch pasta in the making, and you can put whatever you want in there. The recipes are just a starting point&mdashthe rest is up to you.


POBLANO PEPPER PASTA

1 large poblano pepper, roasted, peeled, and seeded (instructions follow)

1 jalapeño pepper, roasted, peeled, and seeded (instructions follow)

1 large garlic clove, roughly chopped

1/2 of a medium size onion, roughly chopped

1 bunch of fresh cilantro, stems removed

8 tablespoons softened butter, divided use

8 ounces mozzarella cheese, grated, divided use

Grease a casserole or a 9x12-inch baking dish and set aside.

Prepare spaghetti according to package directions. While pasta is cooking, slice off a few strips of roasted Poblano pepper, chop the strips and set aside.

Place remaining roasted poblano pepper in a blender with the roasted jalapeño, garlic, onion, bouillon cube, cilantro leaves, 4 tablespoons of the butter, and sour cream. Blend until smooth. Season with salt, to taste.

Once pasta is cooked, drain it (reserve 2 tablespoons of the pasta cooking water in case you want to thin the sauce later). Toss pasta with remaining tablespoon of butter immediately add the poblano cream, the reserved chopped poblano pepper, and 3/4 of the mozzarella cheese to the pasta. Toss to combine. If the sauce seems too thick, add a tablespoon or two of the cooking water to loosen it up.

Transfer pasta to the greased baking dish or casserole. Sprinkle with remaining mozzarella cheese. Place under a hot broiler for a couple of minutes, or until cheese is melted.

To roast and peel chile peppers: Roast the chile under a broiler or over an open flame (on the gas stove or gas grill) until charred and blistered use tongs to turn the chile so that all sides are roasted. Enclose the pepper in a paper or plastic bag to steam and sweat the skin. After 10 minutes, remove the chile and peel off the skin, using your fingers it should remove easily after sweating. Cut poblano in half and remove the seeds and stem.

Source: Adapted from Carolina Maldonado, pitmaster at Lockhart Smokehouse in Oak Cliff

PER SERVING: Calories 385, Fat 24 g (15 g sat), Cholesterol 74 mg, Sodium 688 mg, Fiber 2 g, Carbohydrates 28 g, Protein 14 g


Giada De Laurentiis' Easy One-Pot Pasta Is Our New Favorite Weeknight Recipe

If there’s one thing we hate about cooking, it’s the clean-up. Finding a yummy recipe, getting the ingredients together, tasting as we go… we’re into all that. But after a long day of work and parenting, and then, you know, actually cooking, facing a pile of dirty dishes in the sink is no fun. Thankfully, Giada De Laurentiis knows our pain. De Laurentiis constantly gets us through the week with her easy to follow recipes. And folks, she’s done it again! You’ll only need one pan to prepare her Calabrian Chili Pasta. Hello, easy clean-up time!

“This easy one-pot pasta is loaded with big flavor from piquillo peppers, Calabrian chili, lemon, chives and Pecorino. Easy weeknight dinner, check! ✔️” she captioned the post, shared on her Giadzy Instagram account.

Simple, delicious, and only requires one pot? The queen of pasta may have unlocked the holy trifecta with this one. And somehow, it gets even better: The prep time is just 5 minutes, which is basically the time it takes to listen to one good Adele song. Then the cooking time is a lovely 15 minutes. So yep, we’re talking dinner on the table in 20 minutes, which is….amazing.

You’ll begin by boiling water in your high-sided skillet (we recommend this chef-favorite Lodge skillet). Once it’s boiled, add in your penne and salt.

Once cooked, there should be a little water left in the pan. You’ll want to sprinkle pecorino cheese on top of the pasta (add as much or as little cheese as you’d like).

Finally, you’ll add and mix in the mere handful of ingredients this easy recipe calls for. And now, dinner is served.

Get the full recipe for De Laurentiis’ Calabrian Chili Pasta. And if you’re craving more pasta (who wouldn’t be) check out our favorite pasta recipes from Giada!

Before you go, check out Ina Garten’s best dinner recipes below:


Giada De Laurentiis’ easy one-pot pasta is our new favorite weeknight recipe

By Daisy Maldonado
Published December 16, 2020 3:00PM (EST)

Giada De Laurentiis (Photo illustration by Salon/Getty Images)

Shares

This article originally appeared on SheKnows.

If there's one thing we hate about cooking, it's the clean-up. Finding a yummy recipe, getting the ingredients together, tasting as we go . . . we're into all that. But after a long day of work and parenting, and then, you know, actually cooking, facing a pile of dirty dishes in the sink is no fun. Thankfully, Giada De Laurentiis knows our pain. De Laurentiis constantly gets us through the week with her easy to follow recipes. And folks, she's done it again! You'll only need one pan to prepare her Calabrian Chili Pasta. Hello, easy clean-up time!

"This easy one-pot pasta is loaded with big flavor from piquillo peppers, Calabrian chili, lemon, chives and Pecorino. Easy weeknight dinner, check!" she captioned the post, shared on her Giadzy Instagram account.

Simple, delicious and only requires one pot? The queen of pasta may have unlocked the holy trifecta with this one. And somehow, it gets even better: The prep time is just five minutes, which is basically the time it takes to listen to one good Adele song. Then the cooking time is a lovely 15 minutes. So yep, we're talking dinner on the table in 20 minutes, which is . . . amazing.

You'll begin by boiling water in your high-sided skillet (we recommend this chef-favorite Lodge skillet). Once it's boiled, add in your penne and salt.

Once cooked, there should be a little water left in the pan. You'll want to sprinkle pecorino cheese on top of the pasta (add as much or as little cheese as you'd like).

Finally, you'll add and mix in the mere handful of ingredients this easy recipe calls for. And now, dinner is served.

Get the full recipe for De Laurentiis' Calabrian Chili Pasta. And if you're craving more pasta (who wouldn't be) check out our favorite pasta recipes from Giada!


Recipe Friday!

I am a huge lover of pasta. It is one of my favorite foods, especially if there is cheese involved. Pasta can be a pretty calorie heavy meal , but this Cheesy Spinach Baked Penne recipe from Food Network is healthy and filling. The recipe has a homemade tomato sauce which I love because you know exactly what is going into your sauce. I always recommend that you try to make your own tomato or spaghetti sauce. It is easy and quick.

I hope you enjoy today’s recipe. Share your favorite baked pasta dish and what changes you make to your recipe to make it healthy.

Ingredients:
Nonstick cooking spray
Kosher salt
One 12-ounce box fiber-and-calcium-enriched penne
1 tablespoon olive oil
1/2 teaspoon fennel seeds, crushed
3 cloves garlic, thinly sliced
One 28-ounce can no-salt-added crushed tomatoes
1 sprig fresh basil plus 1/2 cup leaves, torn, for garnish
Freshly ground black pepper
One 8-ounce block part-skim mozzarella (half grated, half cubed)
One 16-ounce container 1-percent cottage cheese
1/4 cup grated Parmesan
One 10-ounce block frozen chopped spinach, thawed and squeezed dry

Directions:
Preheat the oven to 400 degrees F. Mist a 2 to 2 1/2-quart rectangular or oval baking dish with nonstick cooking spray.

Bring a large pot of salted water to a boil. Add the penne and cook according to package directions for al dente.

While the pasta cooks, heat the oil in a medium pot set over medium heat. Add the fennel seeds and garlic and cook until aromatic, about 2 minutes. Add the tomatoes, basil sprig, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, lowering the heat if the sauce bubbles too vigorously, until the sauce has thickened slightly, the flavors have blended together and the raw tomato taste has cooked out, 10 to 15 minutes. Remove from the heat, discard the basil and season with additional salt and pepper. Pour over the cooked pasta and toss well to coat. Add the cubed mozzarella and transfer half the pasta to the prepared baking dish.

Put the cottage cheese in the bowl of a food processor and process until smooth. Add the shredded mozzarella and Parmesan and pulse two to three times. Combine half the cottage cheese mixture with the spinach and mix to break up the spinach. Drop in spoonfuls over the pasta in the baking dish. Top the spinach layer with the rest of the pasta and then the remaining cottage cheese mixture.

Bake until bubbly and golden brown on top, about 30 minutes. Let stand for 10 minutes, and then scatter the torn basil over the top.

Per Serving: Calories: 315 Total Fat: 9 grams Saturated Fat: 4 grams Protein: 23 grams Total carbohydrates: 41 grams Sugar: 4 grams Fiber: 7.5 grams Cholesterol: 18 milligrams Sodium: 674 milligrams


Pasta is a glorious thing.

Even though traditional pasta is just carbs and more carbs, there's no reason to cut it out entirely. Carbohydrates are still part of a well-rounded, nutritious diet, and they're a good source of energy. Plus, there are ways to incorporate more vegetables, lean protein, and other unprocessed ingredients so that your pasta is more nourishing. That way, you don't have to turn all your vegetables into "zoodles" (aka a sad, floppy excuse for spaghetti and linguine).

And, OK, sure, you might want to try whole-wheat or brown rice pasta instead of refined white flour pasta, depending on your dietary needs and body composition goals (more info on that here), but if you're really just looking to make your favorite pastas healthier, these recipes are a good place to start.


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You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.

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Watch the video: How to make.. One Pan Pasta! (July 2022).


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