What to make with left over bolognese sauce?!
Apart from having spag bol again because we had that 2 days ago!.Www@FoodAQ@Com
Answers:
Use it as a pizza topping!. Get some French bread or some large pitta breads, spread the sauce on the top and then add additional ingredients to the top i!.e!. sweet corn, chopped mushrooms, chillis etc then bake in a pre-heated oven!. Serve with a little salad and a few chips!
Voila!Www@FoodAQ@Com
Voila!Www@FoodAQ@Com
Of course you can make a pasta casserole of some kind, but since you've been eating spag, that might not be different enough!.
I'd go with french bread or english muffin pizzas!. Toast the bread or muffin, spoon on heated sauce, add cheese and your favorite toppings, dried oregano, garlic powder, crushed red pepper!. Pop back in the oven or toaster oven until melty!. Or you could buy a Boboli pizza crust and use it!.
I also like the recommendation of freezing it for later!. You'll appreciate it much more a month from now, when you have an easy dinner on hand and you haven't O!.D!.'d on it!.Www@FoodAQ@Com
I'd go with french bread or english muffin pizzas!. Toast the bread or muffin, spoon on heated sauce, add cheese and your favorite toppings, dried oregano, garlic powder, crushed red pepper!. Pop back in the oven or toaster oven until melty!. Or you could buy a Boboli pizza crust and use it!.
I also like the recommendation of freezing it for later!. You'll appreciate it much more a month from now, when you have an easy dinner on hand and you haven't O!.D!.'d on it!.Www@FoodAQ@Com
Maybe some tacos!? Assuming the sauce is just tomato (no meat yet), cook some beef mince in a pan then add the sauce & cooked tinned kidney beans plus some chilli powder to taste!. Then place some in taco shells, top with chopped fresh tomato, lettuce and salt & pepper!. If you're being a bit naughty you can put some sour cream on top of the meat first!.
Yum - and you get to eat with your hands!Www@FoodAQ@Com
Yum - and you get to eat with your hands!Www@FoodAQ@Com
you can add it to cooked pasta to make an italian pasta bakeWww@FoodAQ@Com
Lasagna!.Www@FoodAQ@Com
I usually make a lasagne or chilli con carne!.Www@FoodAQ@Com
Freeze it, then defrost and use in the future when you are busy!.Www@FoodAQ@Com
either use it on a lasagne or boil somepasta and pour it on its deliciousWww@FoodAQ@Com
get some chicken breasts, and bake them slowly in the sauce!. it's very tasty!.Www@FoodAQ@Com
lansaya or chilli con carne both really delicious!Www@FoodAQ@Com
Try it on a baked potato :)Www@FoodAQ@Com
It should freeze fairly well but if you want to use it again i would
serve it with potato gnocchi
2 lbs yellow-fleshed potatoes, such as Yukon Gold
Salt to taste
1 3/4 cups unbleached all-purpose flour
SCRUB the potatoes and place them, unpeeled, on a vegetable rack set over - but not in - a large pot of boiling water!. Steam until tender all the way through but not falling apart (a kitchen knife passes all the way through with some resistance)!. You can also boil them to the same tenderness!.
IT'S important that the potatoes not be overcooked!. (Overdone, they will absorb too much water and take up so much flour that the gnocchi will sink like heavy little stones to the bottom of the stomach!.)
AS soon as the potatoes are tender enough to push through a vegetable mill, remove them from the rack and when they can be handled, but while they're still hot, peel them and pass them through the vegetable mill into a large bowl!. (Don't be tempted to try a food processor for this; it will turn them to glue!.)
ADD a healthy pinch of salt and all the flour to the potatoes, working in the flour with a wooden spoon; then knead the dough gently for about 5 minutes on a lightly floured board or wooden work surface!.
TASTE and knead in more salt if you wish, but be careful not to overwork the dough - it should be soft and supple!.
DIVIDE the dough into 5 or 8 equal pieces!.
ROLL each piece into a rope about 3/4 inch in diameter and 8 to 10 inches long!. Cut each snake into regular pieces about 3/4 inch long!. Continue until all the dough has been rolled and cut!.
IF you wish, roll each gnocco (yes, that's the singular of gnocchi) over the large holes of a cheese grater or along the tines of a fork to impress the soft dough with a pattern!.
BRING a large pot of lightly salted water to a rolling boil and drop in the gnocchi!. (Do this in two batches if it's easier!.)
BOIL the gnocchi until they rise to the top, then remove them with a slotted skimmer and transfer them to a heated platter or bowl!.
SERVE immediately, with a Bolognese sauce
or eggplant Parmigiana
or use the sauce for Braciole
Recipe 1
Bracciola
The traditional filling is hard boiled eggs, garlic and fresh basil!.
Ingredients:
1 good sized round steak, bone removed
and have the butcher run it through
the tenderizer about 2 times
3 hard boiled eggs, peeled and chopped coarsely
1/2 lb salt pork, rind removed and chopped medium fine
1 cup grated Parmesan or Romano cheese
1 good handful of dry crushed basil
1 good handful of dry crushed marjoram
4-6 large cloves garlic, minced
olive oil
a pinch of rosemary, if desired
garlic salt \salt }- to taste
fresh ground black pepper /
Mix together everything but the meat and the olive oil!. Add enough
olive oil to the mixture to make a wet paste!. You can add more or less
of the filling ingredients to satisfy your taste!. Sometimes I use more
cheese depending on what type of cheese used--or more salt pork!. Set
the filling aside
Cut the steak into three or four evenly sized pieces--or as even as you
can get!. I try to cut along the natural separations of the steak and
then cut the longer side in half!. With the smooth side of the meat
tenderizer pound the steak pieces as thin as you can!. Cut away any fat
if you want!. Spread about 1-3 tablespoons of the filling over each
piece of steak!. Use all the filling!.
Roll each piece of steak in whichever direction is the easiest and will
make a roll about 2 inches in diameter!. With heavy string tie the rolls
in place!. Either fry each bracciola until done all around or broil!. We
prefer to broil!. This is really just a dietary preference, since we
don't like fat in our spaghetti sauce!. Lightly salt and garlic salt
each roll as it broils!.
Make a very rich spaghetti sauce and add the bracciolas to the sauce!.
Simmer in the sauce for about 1 1/2 hours or until very tender!. Remove
from the sauce and remove the string!. Cut into serving size pieces and
serve with the sauce on the side or with a pasta such as penne or
rigatoni!.
Recipe 2
Pork Braciole
Total Ingredients to serve four:
8 pieces of boneless pork loin or pork chops, 2 to 3 ounces each
1 batch of traditional stuffing mix (see previous entry)
1 Tbls!. olive oil
Salt and pepper to taste
1/2 cup red sauce
1/2 cup chicken stock
1/4 cup red wine
2 sprigs fresh rosemary
Step one: Prepare the pork loin
Place each piece of the meat between 2 pieces of waxed paper or plastic wrap, and pound with a meat mallet until it is 1/8 inch thick and rectangular in shape!.
Step two: Stuff the pork braciole Lightly brush the meat with olive oil!. Season lightly with salt and pepper!. Divide the batch of traditional stuffing mix into 8 portions!. Spread each piece of pounded pork with a portion of the stuffing mix!. Leave about 1/4 inch space around the perimeter of each piece!. Tie both ends of each piece with a small piece of kitchen string!. Make one additional tie in the center of each piece!.
Step three: Cook the braciole Lightly brown each piece in a sauté pan in a little olive oil!. Place the browned pieces in a casserole dish!. Place the red sauce, chicken stock, red wine and rosemary in a small bowl and mix well!. Pour the braising liquid over the braciole in the casserole dish!. Cover tightly with aluminum foil, place in preheated 225 degree oven, and braise slowly for two hours!. When done, remove from braising liquid and remove the kitchen string from each piece!. Serve 1 or 2 pieces, whole or cut in half, with a little of the braising liquid drizzled over the meat!. Accompany with pasta!.
Recipe 3
1 (2 to 2-1/2 lb) round steak, Butterflied
1 Lemon's grated rind
Salt and pepper
2 1/2 teaspoons Oregano
1/4 pound Prosciutto -- thinly sliced
2 cups Bread crumbs
1/4 pound Parmigiano-reggiano
Cheese -- grated
1/2 cup Chopped parsely
1/2 teaspoon Rosemary
1/2 cup Flour
1/4 cup Olive oil
4 Cloves Garlic -- finely chopped
1 Small Onion -- diced
1/2 cup Dry red wine
2 cups Chopped -- canned pear
Tomatoes with their juice
Open the butterflied steak and, with waxed paper covering it,
pound evenly with a meat mallet until approximately 1/4 inch
thick!. Rub the lemon rind, salt, pepper, and 1-1/2 Tsp!. oregano
into the meat!. 2!.Lay the prosciutto slices evenly on the steak!.
Sprinkle the bread crumbs, grated Parmesan, & parsley evenly
over the prosciutto slices!. Roll the braciole tightly, taking care
while rolling to tuck in both ends so as to hold in the filling
while cooking!. Tie the roll with strings at 1-1/2 to 2 in!.
intervals!. 3!.Rub the rosemary between your palms to break it
up!. Season the flour with the rosemary, remaining oregano, and
salt and pepper!. Rub this mixture onto the surface of the beef
roll!. 4!.In a pan large enough to hold the roll, heat the olive oil
over moderately high heat!. Add the beef roll, turning to brown
the entire sur- face!. 5!.Add the garlic and onion and cook until
the garlic begins to turn golden brown!. Add the wine and cook
for one minute!. 6!.Add the tomatoes with their juice and salt &
pepper to taste!. Cover the pan and simmer over low heat for 1
to 1-1/2 hours or until very tender when pierced with a fork!. If
liquid app- ears to be diminishing during the cooking, splash a
bit more wine into the pan!. 7!.Remove from pan & place on a
heated platter!. Remove the strings, cut into 1/2 in!. thick sli-
ces, pour the tomato mixture over the slices and serve!. Note:
If serving cold, place the braciole on a platter, pour the sauce
over it, cover tightly with plastic wrap or foil, and refrigerate!.
Before serving, bring to room temperature, remove the strings,
and cut into slices as mentioned previously!. The slices can be
served on a bed of lettuce, accompanied by freshly baked
bread!.Www@FoodAQ@Com
serve it with potato gnocchi
2 lbs yellow-fleshed potatoes, such as Yukon Gold
Salt to taste
1 3/4 cups unbleached all-purpose flour
SCRUB the potatoes and place them, unpeeled, on a vegetable rack set over - but not in - a large pot of boiling water!. Steam until tender all the way through but not falling apart (a kitchen knife passes all the way through with some resistance)!. You can also boil them to the same tenderness!.
IT'S important that the potatoes not be overcooked!. (Overdone, they will absorb too much water and take up so much flour that the gnocchi will sink like heavy little stones to the bottom of the stomach!.)
AS soon as the potatoes are tender enough to push through a vegetable mill, remove them from the rack and when they can be handled, but while they're still hot, peel them and pass them through the vegetable mill into a large bowl!. (Don't be tempted to try a food processor for this; it will turn them to glue!.)
ADD a healthy pinch of salt and all the flour to the potatoes, working in the flour with a wooden spoon; then knead the dough gently for about 5 minutes on a lightly floured board or wooden work surface!.
TASTE and knead in more salt if you wish, but be careful not to overwork the dough - it should be soft and supple!.
DIVIDE the dough into 5 or 8 equal pieces!.
ROLL each piece into a rope about 3/4 inch in diameter and 8 to 10 inches long!. Cut each snake into regular pieces about 3/4 inch long!. Continue until all the dough has been rolled and cut!.
IF you wish, roll each gnocco (yes, that's the singular of gnocchi) over the large holes of a cheese grater or along the tines of a fork to impress the soft dough with a pattern!.
BRING a large pot of lightly salted water to a rolling boil and drop in the gnocchi!. (Do this in two batches if it's easier!.)
BOIL the gnocchi until they rise to the top, then remove them with a slotted skimmer and transfer them to a heated platter or bowl!.
SERVE immediately, with a Bolognese sauce
or eggplant Parmigiana
or use the sauce for Braciole
Recipe 1
Bracciola
The traditional filling is hard boiled eggs, garlic and fresh basil!.
Ingredients:
1 good sized round steak, bone removed
and have the butcher run it through
the tenderizer about 2 times
3 hard boiled eggs, peeled and chopped coarsely
1/2 lb salt pork, rind removed and chopped medium fine
1 cup grated Parmesan or Romano cheese
1 good handful of dry crushed basil
1 good handful of dry crushed marjoram
4-6 large cloves garlic, minced
olive oil
a pinch of rosemary, if desired
garlic salt \salt }- to taste
fresh ground black pepper /
Mix together everything but the meat and the olive oil!. Add enough
olive oil to the mixture to make a wet paste!. You can add more or less
of the filling ingredients to satisfy your taste!. Sometimes I use more
cheese depending on what type of cheese used--or more salt pork!. Set
the filling aside
Cut the steak into three or four evenly sized pieces--or as even as you
can get!. I try to cut along the natural separations of the steak and
then cut the longer side in half!. With the smooth side of the meat
tenderizer pound the steak pieces as thin as you can!. Cut away any fat
if you want!. Spread about 1-3 tablespoons of the filling over each
piece of steak!. Use all the filling!.
Roll each piece of steak in whichever direction is the easiest and will
make a roll about 2 inches in diameter!. With heavy string tie the rolls
in place!. Either fry each bracciola until done all around or broil!. We
prefer to broil!. This is really just a dietary preference, since we
don't like fat in our spaghetti sauce!. Lightly salt and garlic salt
each roll as it broils!.
Make a very rich spaghetti sauce and add the bracciolas to the sauce!.
Simmer in the sauce for about 1 1/2 hours or until very tender!. Remove
from the sauce and remove the string!. Cut into serving size pieces and
serve with the sauce on the side or with a pasta such as penne or
rigatoni!.
Recipe 2
Pork Braciole
Total Ingredients to serve four:
8 pieces of boneless pork loin or pork chops, 2 to 3 ounces each
1 batch of traditional stuffing mix (see previous entry)
1 Tbls!. olive oil
Salt and pepper to taste
1/2 cup red sauce
1/2 cup chicken stock
1/4 cup red wine
2 sprigs fresh rosemary
Step one: Prepare the pork loin
Place each piece of the meat between 2 pieces of waxed paper or plastic wrap, and pound with a meat mallet until it is 1/8 inch thick and rectangular in shape!.
Step two: Stuff the pork braciole Lightly brush the meat with olive oil!. Season lightly with salt and pepper!. Divide the batch of traditional stuffing mix into 8 portions!. Spread each piece of pounded pork with a portion of the stuffing mix!. Leave about 1/4 inch space around the perimeter of each piece!. Tie both ends of each piece with a small piece of kitchen string!. Make one additional tie in the center of each piece!.
Step three: Cook the braciole Lightly brown each piece in a sauté pan in a little olive oil!. Place the browned pieces in a casserole dish!. Place the red sauce, chicken stock, red wine and rosemary in a small bowl and mix well!. Pour the braising liquid over the braciole in the casserole dish!. Cover tightly with aluminum foil, place in preheated 225 degree oven, and braise slowly for two hours!. When done, remove from braising liquid and remove the kitchen string from each piece!. Serve 1 or 2 pieces, whole or cut in half, with a little of the braising liquid drizzled over the meat!. Accompany with pasta!.
Recipe 3
1 (2 to 2-1/2 lb) round steak, Butterflied
1 Lemon's grated rind
Salt and pepper
2 1/2 teaspoons Oregano
1/4 pound Prosciutto -- thinly sliced
2 cups Bread crumbs
1/4 pound Parmigiano-reggiano
Cheese -- grated
1/2 cup Chopped parsely
1/2 teaspoon Rosemary
1/2 cup Flour
1/4 cup Olive oil
4 Cloves Garlic -- finely chopped
1 Small Onion -- diced
1/2 cup Dry red wine
2 cups Chopped -- canned pear
Tomatoes with their juice
Open the butterflied steak and, with waxed paper covering it,
pound evenly with a meat mallet until approximately 1/4 inch
thick!. Rub the lemon rind, salt, pepper, and 1-1/2 Tsp!. oregano
into the meat!. 2!.Lay the prosciutto slices evenly on the steak!.
Sprinkle the bread crumbs, grated Parmesan, & parsley evenly
over the prosciutto slices!. Roll the braciole tightly, taking care
while rolling to tuck in both ends so as to hold in the filling
while cooking!. Tie the roll with strings at 1-1/2 to 2 in!.
intervals!. 3!.Rub the rosemary between your palms to break it
up!. Season the flour with the rosemary, remaining oregano, and
salt and pepper!. Rub this mixture onto the surface of the beef
roll!. 4!.In a pan large enough to hold the roll, heat the olive oil
over moderately high heat!. Add the beef roll, turning to brown
the entire sur- face!. 5!.Add the garlic and onion and cook until
the garlic begins to turn golden brown!. Add the wine and cook
for one minute!. 6!.Add the tomatoes with their juice and salt &
pepper to taste!. Cover the pan and simmer over low heat for 1
to 1-1/2 hours or until very tender when pierced with a fork!. If
liquid app- ears to be diminishing during the cooking, splash a
bit more wine into the pan!. 7!.Remove from pan & place on a
heated platter!. Remove the strings, cut into 1/2 in!. thick sli-
ces, pour the tomato mixture over the slices and serve!. Note:
If serving cold, place the braciole on a platter, pour the sauce
over it, cover tightly with plastic wrap or foil, and refrigerate!.
Before serving, bring to room temperature, remove the strings,
and cut into slices as mentioned previously!. The slices can be
served on a bed of lettuce, accompanied by freshly baked
bread!.Www@FoodAQ@Com