30 Minute Meal

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Fettuccine Bolognese

Fettuccine Bolognese

I know how tough it is to come home and cook. I cook all day long! If it’s a work night and I’m cooking dinner, it has to be quick or I don’t really have the motivation. Especially when you live in NYC and you can get any cuisine you can think up delivered to your door in 15-30 minutes.

I have to admit that I am a sucker for comfort food, and my number one is pasta. Of course I love to make fresh pasta, and if I’m feeling really up to it – make delish raviolis filled with all sorts of decadent things.

Nonetheless, at least once a week I make a pasta dish and I have to tell you its oh-so-satisfying and couldn’t be simpler. Last night I made a beefy Bolognese. Beautiful fat laden ground beef browned and stewed with onions, garlic, hot pepper flake, and San Marzano tomatoes.

 

Here’s one for your recipe book – the most simple weeknight dinner.

 

Fettuccine Bolognese

 

Prep time: 5-7 minutes

Cook time: 15-20 minutes

 

1 box fettuccine pasta

1 pound ground beef – (I like 80/20 for the fat content)

1 can San Marzano tomatoes

2 T tomato paste

Splash red wine – (If you have some open)

1 large white onion, finely diced

4 cloves garlic, minced

2 T olive oil

1/2 t hot pepper flake (or 1 T if you like it hot!)

1/2 t dried oregano

2 T grated parmesan

Salt and pepper to taste

 

  • Place a large pot filled with salted water on the back burner and get it to a boil first.
  • Have your onion diced and garlic minced ready to go.
  • Heat a large pot on medium-high heat, add your oil and allow it to get hot.
  • Add your beef and break it up, brown evenly. Remove the grease if you like, or leave it in for more flavor. ūüôā
  • Add your onion and garlic, add the hot pepper flake and dried oregano.
  • Cook your onions until tender. Add the tomato paste and mix it thoroughly. If you have some open red wine – or have a glass while cooking, add in about a 1/4 of a cup now.
  • Let the wine cook out, then add your tomatoes. Turn the heat to medium low – low.
  • Boil your pasta, once cooked, drain and leave in colander.
  • Stir the sauce every 5 minutes to prevent scorching and let cook for 15-20 minutes. If you have longer you can let cook for 30 minutes if desired.
  • Season with salt and pepper to taste – I also like to add in 2 tablespoons of grated parmesan or pecorino at the end.
  • Mix into your fettuccine and serve.

 

Easy weeknight dinner done! I served it with roasted broccoli and garlic, a glass of wine, a hunk of rustic bread, and great company – all in 30 minutes!

 

Enjoy!

 
Sean Patrick Gallagher

 

Sean Gallagher 1

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Albóndigas

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Whenever I have ground beef around, I challenge myself to make something different. I stuff peppers, fill tortillas, or  make hearty bolognese. Scouring through our fridge in Philly, I decided that I would make a style of meatball named Albóndigas, a spanish style meatball dish.

For this recipe I wanted to use what I had lying around and in the fridge, so you could substitute many of the items I use with what you have in your fridge.

Albóndigas РServes 4-6 (Depending on how hungry you are!)

2 pounds ground beef

1/4 cup cracker crumbs

1/4 cup milk

1 egg

2 T chopped cilantro

1/2 teaspoon cinnamon

1 teaspoon  ground oregano

1/2 cup crumbled feta

1 T ground cumin

1/8 t hot pepper flake

1/2 large white onion, small diced

3 cloves garlic, minced

Sauce:

1 can san marzano tomatoes, pureed

2 small carrots, peeled and shredded

1/2 large white onion, minced

4 cloves garlic, minced

1 T kosher salt

1 T white sugar

1 T vinegar

Mix together all items except the onion and garlic. Do not over mix or you can make the beef tough.

Separately, Cook onion until soft in 1 T olive oil, Add garlic and cook for 2 minutes

Let cool, mix into meat mixture.

In the same pan you cooked the onion add enough olive oil to fill pan 1/2 inch.

Roll the meatballs into golf ball size.  Once the oil is hot, add meatballs to brown, brown on both sides. remove from heat and add 1/2 white onion minced, 4 cloves garlic minced, 2 carrots shredded.

Once the onion and carrot are soft, add tomato puree. Add 1 T kosher salt and 1 T sugar, cook for 20 minutes over medium heat covered. Add meatballs back in and cook for 1 hour on medium low heat. Stirring every 20 minutes to prevent scorching on the bottom of the pan. Taste the sauce for seasoning and finish with a splash of good vinegar to balance sauce.

Finish with a drizzle of good oil and chopped fresh cilantro and feta.

Try this recipe out! Super easy and delicious.

Cheers,
Sean Patrick Gallagher