Home >Easy Recipes >Dishes >cooking Ideas

By:chef ssentongo Geoffrey

3 Italian Dishes you should Make At Home

Here’s a step-by-step guide on how to make delicious Lasagna Roll Ups:

Soften the Lasagna Noodles:
- Place the lasagna noodles in very hot water to soften them.
Prepare the Cheese Filling:
- In a mixing bowl, combine the following ingredients:
  - 24 oz cottage cheese
  - 8 oz cream cheese (softened)
  - 1 egg
  - 1/4 cup grated parmesan cheese
  - 1 cup shredded Monterey Jack cheese
  - 1 tsp dried basil
  - 1 tsp dried parsley
- Mix everything together until well combined. Set aside.
Create the Sauce:
- Pour the spaghetti sauce into a separate bowl.
- Fill the empty sauce jar with 1 1/2 cups of water.
- Cover the jar with a lid and shake it to extract any remaining sauce.
- Whisk the water and sauce together until smooth.
Assemble the Roll-Ups:
- When the lasagna noodles are soft enough to handle, spread about 2 tbsp of the cheese filling over each noodle.
- Roll up the noodles tightly.
Arrange in Baking Dishes:
- Place 8 roll-ups into each baking dish (you can use two 10″ by 8-inch disposable foil pans).
- Evenly divide the sauce between the two pans.
- Sprinkle the remaining parmesan and Monterey Jack cheeses on top.
- Securely cover the pans with aluminum foil if you plan to freeze them.
Baking Instructions:
- To bake immediately:
  - Preheat the oven to 375°F (190°C).
  - Bake the covered roll-ups until heated thoroughly (about 35 minutes).
  - Remove the aluminum foil and lightly broil the top.
- To bake frozen roll-ups:
  - Thaw them thoroughly.
  - Bake covered for 35-45 minutes.
  - Remove the aluminum foil and lightly broil the top.

Enjoy your homemade lasagna roll-ups!

They’re perfect for make-ahead dinners

How To Make Beef Ragu (Bolognese)

Here’s a step-by-step guide on how to make a delicious Bolognese Sauce (also known as Ragu alla Bolognese):

Authentic Bolognese Sauce Recipe

This authentic Italian recipe takes time, but it’s incredibly worth it. The slow cooking process results in a rich and flavorful sauce that pairs perfectly with fresh egg Tagliatelle or Pappardelle pasta.

Ingredients:

1 small carrot, finely chopped
1 celery stalk, finely chopped
1 small onion, finely chopped
300g (10 oz) ground beef
150g (5 oz) minced pancetta or ground pork
300g (1 ¼ cup) tomato passata or crushed peeled tomatoes
100ml (½ cup) dry white wine
300ml (1 ½ cups) meat broth
Salt and pepper, to taste
1-2 bay leaves
A splash of milk (optional)

Instructions:

Chop the Vegetables:
- Finely chop the carrot, celery, and onion. They should be small but not pulpy.
Sauté the Vegetables:
- In a medium to large pot, heat olive oil over low heat.
- Add the chopped vegetables and cook until the onion is transparent.
Add the Meat:
- Increase the heat to medium and add the ground beef and minced pancetta or ground pork.
- Stir and break up the meat as it cooks and browns.
Deglaze with Wine:
- Raise the heat to high and add the white wine.
- Cook until the wine has evaporated.
Add Tomatoes and Seasonings:
- Lower the heat to medium and add the tomato passata (or crushed peeled tomatoes).
- Season with salt, pepper, and bay leaves.
- Bring the sauce to a boil, then gradually lower the heat to the lowest level.
- Cover the pot and stir occasionally.
- Let the sauce cook slowly for about three hours. Do not boil, or it will burn.
Final Touch:
- During the last 15-20 minutes of cooking, raise the heat slightly and cook on a slow boil, stirring often.
- Remove the bay leaf.
- If desired, add a splash of milk to the sauce and heat thoroughly for a couple of minutes.
Serve:
- Serve your Bolognese sauce over freshly cooked pasta (Tagliatelle or Pappardelle) with a sprinkle of Parmesan cheese.

Enjoy your homemade Bolognese sauce! It’s a labor of love, but the depth of flavor is unmatched. Buon appetito!

* How To Make Italian Beef Osso Bucco

Explore

Osso Buco is a classic Italian dish originating in Milan. The name “osso buco” (in Milanese dialect “Oss Buss”) literally means “bone with a hole,” referring to the marrow hole in the center of the cross-cut veal shank used in this dish.

9 The Osso Buco recipe, although it requires a long cooking time, is not difficult to make. What makes it truly special is its tenderness and unique flavor.

Here’s how to make a delicious Osso Buco using beef shanks:

Ingredients:

4 veal osso buco (cross-cut veal shanks with marrow in the bone), 1 to 1 ½ inches thick (3 to 4 cm high)
1 medium onion
50 g (½ stick) unsalted butter
50 g (⅓ cup) all-purpose flour
100 ml (½ cup) dry white wine
600 ml (2 cups) meat broth
1 tablespoon tomato paste
2 tablespoons extra virgin olive oil
A pinch of fine salt
Freshly ground black pepper

Gremolata (Sauce):

A bunch of parsley
Zest of ½ lemon
1 garlic clove

Instructions:

Prepare the Veal Shanks:
- Cut the white connective tissue surrounding the shank in a few places using kitchen shears. This prevents the meat from curling during cooking.
- Flour the veal shanks on both sides and set aside.
Sauté the Onion:
- In a large pan, melt the butter and add the olive oil.
- Add the finely chopped onion and cook over low heat for 3 minutes until transparent.
Brown the Veal Shanks:
- Add the floured veal shanks to the pan.
- Brown them on both sides until golden.
Add Flavor and Liquid:
- Pour in the dry white wine to deglaze the pan.
- Stir in the meat broth and tomato paste.
- Season with salt and pepper.
Slow Cooking:
- Cover the pan with a lid and cook the shanks in a preheated oven at 300°F (150°C) for 4-5 hours.
- Alternatively, simmer on the stovetop over low heat for 2-3 hours.
Prepare the Gremolata:
- Finely chop parsley, garlic, and lemon zest together.
- Sprinkle the gremolata over the dish before serving. It adds a bright and aromatic flavor.
Serve:
- Osso Buco is typically served with risotto alla Milanese, polenta, or mashed potatoes to soak up the delicious sauce.
- Enjoy the tender beef shanks with the rich flavors of the sauce!