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00:00 1 RECIPE - Mushroom spaghetti with creamy sauce
08:51 2 RECIPE - Meatballs!
17:39 3 RECIPE - simple rigatoni with meat sauce
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My cup volume = 200 ml
00:00 1 RECIPE
Ingredients (3-4 servings🍝):
300g spaghetti
Cook al dente
olive oil
30g butter
1 onion, finely chopped
8 medium mushrooms, diced
2 cloves of garlic, crushed and chopped
a glass of dry white wine, evaporate
200 ml (1 cup) fat cream (30%)
some lemon peel
Pasta water
70 g (2.5 oz) Parmigiano Reggiano, grated
salt pepper
a handful of fresh parsley, chopped (optional)
✅ Pasta water for a smoother sauce
✅ Add the sauce to the pan and mix everything well
✅ Serve as soon as you mix the sauce with pasta!
✅ Before serving, grated Parmigiano Reggiano or aromatic goat cheese to taste.
08:51 2 RECIPE
Meatballs:
100g (1/2 cup) rice
200g (1 cup) water
Cook the rice until al dente for 15 minutes
olive oil
500 g (1 pound) ground beef
Salt, pepper, paprika
a handful of fresh dill, chopped
Mix well and form meatballs the size of a ping pong ball
Sauce:
1 onion, chopped
1 carrot, chopped
3 cloves of garlic, minced
1 pepper, chopped
2 tomatoes, chopped
2 tbsp tomato paste
200 g (1 cup) tomato puree
salt pepper
1 teaspoon dried oregano
1 Chinese cabbage, chopped
Simmer the meal under the lid for 15 minutes
If the sauce is thick, add some water and mix well
Add the meatballs to the sauce
Place the meal in the preheated oven at 180°C/350°C for 20 minutes
Add 100 g grated mozzarella on top
Return the meal to the oven for another 7-10 minutes
✅ Serve as soon as you mix the sauce with pasta!
17:39 3 RECIPE
Ingredients (4 - 5 servings):
300 g (3.5 oz) rigatoni pasta
Cook al dente
300g (3.5oz) ground beef
Salt, pepper and paprika
Roast for 2-3 minutes
1 onion, finely chopped
1 pepper, chopped
3 cloves of garlic, crushed and chopped
100 g (3.5 oz) Daterini tomatoes, halved
2 tbsp tomato paste
100 g (1/2 cup) tomato puree
200 g (1 cup) fat cream
Pasta water
a bunch of baby spinach
50 g mozzarella, grated
✅ Serve as soon as you mix the sauce with pasta!
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Bon appetit!
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