Classic Ragù Bolognese - Bon Appétit

Classic Ragù Bolognese - Bon Appétit

A certain magic happens as the beef and aromatic vegetables
 slowly cook down with wine, tomato paste, and broth.

INGREDIENTS
2 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz. ground beef (85% lean)
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 Tbsp. tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 lb. tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)

See more: 25 Ways to Use Sriracha

PREPARATION

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.


DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

Classic Ragù Bolognese - Bon Appétit

Classic Ragù Bolognese - Bon Appétit

A certain magic happens as the beef and aromatic vegetables
 slowly cook down with wine, tomato paste, and broth.

INGREDIENTS
2 Tbsp. extra-virgin olive oil
2 medium onions, finely chopped (about 1 1/2 cups)
2 celery stalks, finely chopped (about 1 cup)
2 carrots, peeled, finely chopped (about 3/4 cup)
6 oz. ground beef (85% lean)
6 oz. ground veal
3 oz. thinly sliced pancetta, finely chopped
1/2 cup dry red wine
3 cups (about) beef stock or chicken stock, divided
3 Tbsp. tomato paste
Kosher salt and freshly ground black pepper
1 cup whole milk
1 lb. tagliatelle or fettuccine (preferably fresh egg)
Finely grated Parmesan (for serving)

See more: 25 Ways to Use Sriracha

PREPARATION

Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Saute until soft, 8-10 minutes. Add beef, veal, and pancetta; saute, breaking up with the back of a spoon, until browned, about 15 minutes. Add wine; boil 1 minute, stirring often and scraping up browned bits. Add 2 1/2 cups stock and tomato paste; stir to blend. Reduce heat to very low and gently simmer, stirring occasionally, until flavors meld, 1 1/2 hours. Season with salt and pepper.

Bring milk to a simmer in a small saucepan; gradually add to sauce. Cover sauce with lid slightly ajar and simmer over low heat, stirring occasionally, until milk is absorbed, about 45 minutes, adding more stock by 1/4-cupfuls to thin if needed.


DO AHEAD: Ragu can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.

Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente. Drain, reserving 1/2 cup pasta water. Transfer ragu to a large skillet over medium-high heat. Add pasta and toss to coat. Stir in some of the reserved pasta water by tablespoonfuls if sauce seems dry. Divide pasta among warm plates. Serve with Parmesan.

Curcuma, l'épice de superstar (Turmeric)

Turmeric the superstar spice

By Stepy on October 16, 2012 Food, Healthy Living, Herbs, Seeds & Spices 16

• Often called “the Indian solid gold“, with superpowers that help prevent Alzheimer’s disease and common types of cancer, turmeric is fast becoming a superstar spice.
• Turmeric gets its bright yellow pigment from an ingredient called curcumin, which is the essential part that gives turmeric its Alzheimer’s and cancer fighting power.
• This spice originates from tropical South Asia, and is extremely popular in India. Studies have shown that the cancer and Alzheimer’s rates in India is 10-20 times less than that of Americans.
•  So what makes this spice so “super?”
• The orange root of the turmeric plant contains polyphenol compounds called circuminoids.
• Anti-inflammatory properties:
• Ciruminoids have extremely strong antioxidant and anti-inflammatory properties, which are the properties that fight Alzheimer’s and common cancer.
• They have been shown to decrease brain tumor size in animals by 81 percent in more than 9 studies.
• Researchers at UCLA have even found that curcumin is able to block cancer growth.
• May help with breast cancer:
• The spice has also been shown to help prevent breast cancer. Curcumin has been found to possess properties that reduce the expression of deadly molecules within cancer cells, and can potentially slow the spread of breast cancer.
• Cold and flu fighter:
• Turmeric powder has antibacterial and anti-inflammatory properties comparable to steroidal and non-steroidal drugs (e.g., aspirin, ibuprofen, naproxen). This also makes it an ideal antiseptic used in home remedies for wounds and is great in a hot ta to help fight cold and flu symptoms.
• Help fight Alzeimer’s disease:
• It reduces the inflammation, oxidation, and amyloid plaques associated with Alzheimer’s disease.
• It acts as a powerful antioxidant whose free-radical-scavenging activity exceeds that of vitamin C and most polyphenols, including vitamin E and the catechins in tea and the and flavanols in cocoa and dark chocolate.
• Heart Health:
• It protects the cardiovascular system by lowering triglyceride and cholesterol levels, reversing cell-membrane damage, and inhibiting inflammation and platelet aggregation.
• How to use turmeric in food:
• Turmeric’s powerful properties are best absorbed by the body when eaten with fish, or taken as fish oil, as stated by M.D. Anderson Cancer Center’s patient-encyclopedia on turmeric: “A lipid base of lecithin, fish oils or essential fatty acids may also be used to enhance absorption.”
• Turmeric is best used in its natural form or as a powder. It is also available in pill form in most health food stores, usually in 250-500mg capsules.
• It is recommended to add it in hot foods or cook it for a few minutes to get the full health benefits.
• Make sure you get it from a reliable source. 
• Once you start using turmeric on a regular basis, it is fun to find new ways to use it in recipes.
• Our favorite way to use it is to add a pinch of it on poached sockeye salmon and use it as a regular spice with all our steamed or sautéed vegetables. It It adds a nice flavor to them and you get all the benefits.
• As always: Talk to a health practitioner before changing your diet, to make sure this is right for you. Please use with caution.

• Turmeric Health Benefits