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:
- Passata di Pomodoro:
- olive oil
- fresh marjoram
- kosher salt
- Ragu:
- Kosher salt and black pepper
- chicken stock
- Pasta:
- Salt
- pappardelle or tagliatelle
- butter
You might need to buy:
- uncooked elbow macaroni
- chicken broth
- heavy whipping cream
- salt
- shredded sharp cheddar cheese
You might need to buy:
- bulk pork sausage
- pumpkin
- heavy whipping cream
- dry white wine
- cayenne pepper
- wonton wrappers
You might need to buy:
- olive oil
- water
- vegetable bouillon cubes
- crushed red pepper flakes
- fettuccine
- Chopped fresh parsley
You might need to buy:
- chicken breasts
- Salt and pepper
- flour
- large eggs
- milk
- olive oil
- butter
- garlic cloves
- white wine
- chicken stock
- angel hair pasta
- arugula
You might need to buy:
- butter
- rotisserie chicken
- bay leaf
- Salt and pepper
- flour
- Marsala
- chicken stock
- heavy cream
- extra-wide egg noodles
You might need to buy:
- olive oil
- Salt and pepper
- sun-dried tomato paste
- Calabrian chile paste
- dried oregano
- smoked paprika
- aged balsamic vinegar
- chopped or crushed Italian San Marzano tomatoes
- spaghetti
- mascarpone cheese
You might need to buy:
- olive oil
- chopped broccoli crowns or broccolini
- sun-dried tomato paste
- white wine
- dried oregano
- chicken stock
- heavy cream
- Salt
- orecchiette
- grated Parmigiano-Reggiano
You might need to buy:
- marinara
- olive oil
- large eggs
- shredded mozzarella
- grated Parmesan