Conscious Eats

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Currently showing posts tagged pasta night

  • Ragu Bolognese

    Once I started eating meat again I fell in love with ragu bolognese. I kept meaning to try and make my own and finally gave it a try the other night. I wasn't expecting it to be but it was a huge hit! Here's the recipe:

    .ingredients:

    • 1 lb ground beef
    • 1 large carrot
    • 2 celery ribs
    • 5 cloves garlic
    • 1/2 tsp red wine vinegar
    • 3 tb veggie stock
    • 14 oz can fire roasted diced tomatoes
    • salt
    • pepper
    • red chili flakes
    • 4 tb olive oil
    • GF Fusilli 

    Directions:

    Prepare your fusilli (or pasta you prefer) according to the packaging.

    Roughly chop the carrot, celery and garlic and put in a food processor until finely minced. In a large saucepan heat 3 tb olive oil over medium-high heat and add carrot, celery and garlic mix. Saute for around 6 min. Add the remaining 1 tb olive oil to the pan along with the ground beef and sauté together, breaking up the meat for 5-6 min. Add the diced tomatoes, stock, some salt and pepper and a couple pinches of red chili flakes. Simmer for 12 min. Add the red wine vinegar. Add your pasta to the pan and stir to mix together.

  • Sausage and Broccoli Rabe (or Kale!) Gluten Free Pasta

    Every Sunday night we have pasta. It started out just because we were craving it but now it’s become a weekly event that friends come to and something we all look forward to. Since it’s a weekly tradition I can’t just make the same pasta dish every time so I’ve come up with a few fun ways to change it up! My personal favorite is this sausage and broccoli rabe rigatoni:

    Pick up a pound of italian sausage out of its casing (something like andoullie will work well too). If you can’t find broccoli rabe, broccolini will do or kale. Mince up a few garlic cloves and sauté in 3 tablespoons of olive oil for about a minute. Chop up your broccoli rabe and add it along with the sausage to the pan. Sauté everything together for about 10 minutes or until the sausage is cooked all the way through and nicely browned. Be sure to break up the sausage as you go. Add a bit of sea salt and pepper. Set aside.

    Prepare your pasta according to the packaging. For this recipe I like to use rigatoni but any kind will do. For Gluten Free the best pasta on the market is BioNature.

    Once your pasta is done and drained, add it to your sausage mix. Mix it together well and season with more salt and pepper if needed. At this stage I often like to add about 1 tbsp of Earth Balance. If you’re okay with real butter you can sub that instead.

    This is one of my favorite pasta night dishes and it’s so simple to make.

    Enjoy! xo