Summer is here and Friday Night Dinners are back! To kick off our FNDs, we started with everyone saying what their favourite dish is, and someone else making it. We had everything from spaghetti with meat sauce (not meatballs!) to homemade bread and pie, and everything was delicious!
Here are the recipes we used for this awesome dinner:
Spaghetti alla Bolognese:
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, diced
- 1 carrot, shredded
- 1 celery stalk, finely minced
- Salt & freshly ground black pepper
- 3 garlic cloves, finely minced
- 2 pounds of ground beef
- 1 cup whole milk
- 1 cup hearty red wine
- 1 tablespoon tomato paste
- 1 29-oz. can tomato sauce or crushed tomatoes
- Pinch of sugar
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- Pinch of nutmeg
- 1/2 cup grated Parmesan
- In a large sauté pan or cast-iron skillet, heat the butter and olive oil over medium heat. Add the onion, carrot and celery, season with salt and pepper and cook until soft, about 5-7 minutes. Add the garlic and cook for 30 seconds more.
- Add in the ground beef and stir with a wooden spoon to incorporate the vegetables in the meat, breaking up any clumps. Season with more salt and pepper and cook until the beef is browned and no longer pink. Drain off any fat.
- Add in the milk and wine and let the mixture bubble away until the liquid has evaporated, stirring frequently. (It is okay if it looks a little soupy at first. In 20-25 minutes, it will have boiled down). Stir in the tomato paste, tomato sauce, sugar, red pepper flakes, and oregano. Allow the mixture to simmer on medium-low until it’s nice and thick, about 20 minutes.
- Remove from the heat. Add the nutmeg and Parmesan and stir well. Toss with hot, cooked spaghetti and serve.
- Hard-boiled eggs
- Whatever else your heart desires
- Prepare the ingredients and toss together.
Italian Herb Bread
(this is a recipe for a bread machine)
- 1 1/2 cups water 80°F
- 3 tbsp. oil
- 2 tsp. salt
- 3 tbsp. sugar
- 4 cups bread flour
- 1 tbsp. Dried Italian Seasoning
- 2 1/4 tsp. active dry yeast
- French cycle, Normal course
Strawberry Rhubarb Pie:
- 3 cups all-purpose flour
- 2 1/2 tsp. sugar
- 3/4 tsp. salt
- 2/3 cup chilled vegetable shortening, cut into chunks
- 1 1/4 sticks unsalted butter, cut into pieces
- 10 tbsp. ice water
- 3 1/2 cups sliced rhubarb
- 3 1/2 cups strawberries, halved
- 1/2 cup golden brown sugar
- 1/4 cup cornstarch
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1 large egg yolk, beaten with 1 tsp. water (for glaze)
- Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
- Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
- Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.
- Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
- Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
Try these out & let us know what you think! Happy eating!!