- Cook pasta (save water)
- Cook meat
- While meat is cooking, cook peppers
- Make salad dressing
- Prep salad
Pasta bolognese
This is my version of the popular dish. I love fresh oregano but if you don’t have it basil, rosemary, thyme or mint will do the trick!
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 1 box pasta
- 3 tablespoons extra virgin olive oil
- 2 pounds ground beef
- 2 onions finely chopped
- 6 cloves garlic chopped
- 1 red bell pepper finely chopped
- 1 chili pepper finely chopped
- 1 can crushed and peeled tomatoes
- 1 1/2 tablespoons salt pink Himalayan
- 1 teaspoon garam masala spice blend
- 2 teaspoons silan date honey
- 2 tangerines juiced
- 1 tablespoon fresh oregano chopped
Directions:
- Cook your pasta in a large pot with salt, according to the package instructions (save ¼ cup of the pasta water)
- Prepare a large saute pan or Dutch oven on high heat. Add 2 tablespoons of olive oil and get hot. Add the meat and let sear for 6 minutes.
- Mix with wooden spoon and add the rest of the ingredients including the pasta water. Cook uncovered for 10 minutes mixing often.
- Cover tightly, turn the heat down to medium and cook 15 more minutes.
- Add the pasta and remaining 1 tablespoon of olive oil. Serve hot.
Notes & Tips:
If you like spicy food, keep the seeds in the chili pepper, it will bring the whole dish to a new level, if you don't like spicy, remove the seeds and only use half the pepper, it won’t be spicy but you will still get the flavor! Use your favorite pasta for this dish, just make sure to not overcook it. If you forget to save some of the pasta water don’t worry it will still be delicious!
Hearts of palm salad
Make extra of the peppers and you can put them in any sandwich, soup, chicken, fish and omelettes..they will last a week in your fridge and you will be so happy to have them on hand.
| Servings: people USA imperial/metric conversion: |
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Ingredients:
- 1 red bell peppers thinly sliced
- 1 yellow pepper thinly sliced
- 2 tablespoons fresh oregano finely chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup Balsamic vinegar
- 1 teaspoon salt pink Himalayan
- 1 tablespoon honey
- 4 ounces red leaf lettuce
- 1 can hearts of palm sliced
- 1/2 cup pumpkin seeds
Directions:
- Prepare a large skillet on high heat. Add 3 tablespoons of olive oil and get hot. Add the peppers, 1 tablespoon of oregano, 2 tablespoons of balsamic vinegar and let cook for 6 minutes, mixing often. Place in the salad bowl.
- Add the remaining olive oil, balsamic vinegar, oregano, salt and honey into the salad bowl and mix well.
- Add the lettuce, hearts of palm and pumpkin seeds right before serve. Mix well. Serve warm, room temperature or cold
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Add the roasted red peppers into the pasta dish! Add fresh basil and it will be a whole new experience!
Delicious Pasta Bolognese- (I know- I made Wednesday nights’ dinner a little early!)
SO Happy!!!