An old fashioned recipe from a Minneapolis restaurant that opened in 1938 and closed in 2005. It was where I learned to “twirl” my pasta back in the ’50’s.
ready in about an hour and 45 minutes
You might need to buy:
- oil
- garlic
- ground beef
- water
- salt
- pepper
- sugar
- bay leaf
You might need to buy:
- olive oil
- marinara sauce
- Italian seasoning
- salted butter
- grated Parmesan cheese
- diced fresh mozzarella cheese
- fresh ricotta cheese
You might need to buy:
- unsalted butter
- minced garlic
- heavy whipping cream
- grated Parmesan
- black pepper
- kosher salt
- chopped fresh parsley
You might need to buy:
- olive oil
- bone-in beef short ribs
- hot Italian sausage
- finely chopped yellow onion
- finely chopped celery
- minced garlic
- tomato paste
- dry red wine
- crushed tomatoes
- rosemary sprig
- dried thyme
- dried oregano
- crushed red pepper
- uncooked spaghetti
- red wine vinegar
- kosher salt
You might need to buy:
- uncooked penne or farfalle
- olive oil
- baby spinach
- chopped garlic
- ricotta
- kosher salt
- cayenne
- finely grated Parmesan
You might need to buy:
- small bunch Swiss chard
- uncooked bucatini pasta
- kosher salt
- crushed red pepper
- ricotta cheese
You might need to buy:
- uncooked orecchiette
- olive oil
- thinly sliced garlic
- crushed red pepper
- lemon zest
You might need to buy:
- uncooked penne or rotini
- frozen butternut squash puree
- cream cheese
- kosher salt
- cayenne pepper
- canola oil
- panko
- chopped fresh parsley
- smoked paprika
You might need to buy:
- whole milk
- water
- kosher salt
- uncooked penne pasta
- cream cheese
You might need to buy:
- kosher salt
- all-purpose flour
- large eggs
- thinly sliced jambon de Paris