Penne Alla Vodka

 

Barbara first made Penne Ala Vodka for her son’s engagement party using a recipe from a friend of a friend. It has undergone a few changes over the years before it became an all-time family favorite…her granddaughter Stefani could live on this alone! Stefani recently requested that Barbara make it for her baby shower, and she was disappointed when there weren’t any leftovers to take home to Virginia! It’s always a big crowd pleaser and a must have for every holiday dinner.

This recipe is delicious and not your typical restaurant flavor. If you’re not a fan of a little heat, omit the cayenne but it’s really not a strong kick. 

Ingredients

Servings: 8-10

  • Prepare basic tomato sauce ahead of time (see recipe link below)
  • 2 lbs. Penne pasta with the lines (sauce sticks to it better)
  • 6 Tablespoons of salted butter
  • 8-10 large garlic cloves, minced
  • 1/2 tsp cayenne pepper (or more for a bigger kick)
  • 6-8 shakes red pepper flakes (more if you like it hotter)
  • 1/2 lb. very thin sliced Prosciutto, shred into pieces with your fingers
  • 1 tsp pink Himalayan salt
  • dash of black pepper
  • 4 ounces vodka
  • 1 qt heavy cream (light cream can also be used)
  • 4 cups of already prepared Basic Tomato Sauce, (or your favorite red sauce)
  • 4 heaping handfuls of Pecorino Romano grated cheese (approximately 2 cups)
  • 1 lb. mozzarella cheese,  shredded or diced

Instructions

  • Saute garlic and prosciutto in melted butter in a deep skillet.
  • Add salt, cayenne pepper & red pepper flakes.
  • Add vodka to deglaze and stir well.
  • Add cream, red sauce, and Pecorino Romano cheese. 
  • Simmer & stir until it comes to a boil, don’t overcook.
  • Add mozzarella just after it comes to a boil to avoid mozzarella from balling up.
  • Pour 2 ladles of vodka sauce over cooked penne to coat.
  • Use remaining sauce to top individual servings and pour the additional sauce in a gravy boat for the table.
  • Garnish with fresh basil leaves. 


Back to top

The Best Napoletana Meatballs – Twiins Style

 

The Best Napoletana Meatballs - Twiins Style

  • Servings: Yields 30-35

One of our best Sunday morning memories is of our mother frying meatballs for our Sunday dinner. There is something to be said for the wonderful aroma of meatballs frying along with the anticipation of the meal to follow, as it was usually shared with grandparents, aunts, uncles, and cousins. It wasn't just a meal...it was an event! Sundays were always special in our home because we would get to spend time with our cousins who we had so much fun with. As soon as Mom started placing the cooked meatballs in the bowl we would sneak into the kitchen to grab them out of the bowl while they were still hot; a tradition that our children and husbands still carry on today! 😋 😋

Ingredients

  • 2½ lbs ground beef 80-85% lean/20-15% fat (or 2½ lbs of  ground beef, veal, and pork mixture)
  • 1/3 – 1/2 loaf day-old Italian bread soaked in milk (should yield 8 squeezed-out meatball sized mounds of bread)
  • 10 garlic cloves, finely chopped or grated
  • 1/2 large onion, finely chopped
  • 6 eggs
  • 3 large handfuls grated Pecorino Romano cheese
  • 1 handful fresh parsley, chopped
  • salt and pepper to taste
  • EVOO (for frying)                                                                                                                                           

Directions

  1. Place ground meat in a large mixing bowl, break up with a fork and set aside.
  2. In another large bowl, soak bread in enough milk to cover. Let bread absorb milk then squeeze out milk between your hands. (You should have 7-8 handfuls, discard milk)
  3. Place squeezed out bread on top of ground meat.
  4. Add the onion, garlic, salt, and pepper to combine well.
  5. Make a well in the center of the meat mixture and place all the eggs, Pecorino Romano cheese, and the parsley.
  6. With a large fork scramble the eggs, cheese, and parsley in the well, then start to combine into the entire meat mixture. You can do this best with your hands that are scrupulously clean or with gloves…your preference.
  7. Once well combined (don’t over mix) scoop out about 1/2 handful of meat mixture and roll into a ball and place on parchment or waxed paper. Continue making meatballs until all meat has been formed.
  8. In a large skillet pour enough EVOO to about 3/4 inches in depth. Let the oil get hot, then working in batches, brown all sides (Don’t overload, allow each meatball some breathing room).
  9. When meatballs are browned and crisp remove to a paper towel lined bowl or tray. Repeat until all meatballs are cooked.
  10. 30 minutes before your tomato sauce is ready, place cooked meatballs in the tomato sauce and continue cooking the sauce.
  11. Serve with your favorite pasta and enjoy!

Notes:  These meatballs freeze well and can be used at a later date. They are delicious as a stand-alone meal with or without tomato sauce. Make them smaller and they become a delicious appetizer, add mozzarella & some tomato sauce for meatball parmigiana heroes!😋😋

 

 

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Slow Cooker Spare Ribs with Hickory & Brown Sugar BBQ Sauce

 

Slow Cooker Spare Ribs with Hickory & Brown Sugar BBQ Sauce

  • Servings: 4
  • Difficulty: Easy

OMG! Who knew a slow cooker, some spare ribs and barbecue sauce could taste like Heaven? The meat is so tender it falls right off the bone. Our whole family agrees these are the best spare ribs you will ever eat!😋

Ingredients

    Directions

    1. Pour water in bottom of large slow cooker to depth of about 1/8-inch.
    2. Add spareribs.
    3. Pour BBQ sauce over spareribs.
    4. Turn heat to high for 1 hour then reduce heat to low and cook additional 4-5 hours until meat pulls away from bone.
    5. Using tongs, carefully remove spare ribs from slow cooker & place on a large platter.

    Notes:  Spare ribs go great with creamy buttered mashed potatoes & broccoli in winter & spring or macaroni salad, coleslaw or potato salad, in summer.

     

     

     

    Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Jennifer’s Beef Stew

     

    Jennifer's Beef Stew

    • Servings: 6
    • Difficulty: Easy

    When we were kids my least favorite meal (besides liver) was beef stew. I hated it and Teresa liked it. On a recent trip back to Long Island, my daughter Jennifer made a batch of beef stew which I tasted just to be polite. I was pleasantly surprised. There were so many wonderful flavors that I ate the whole bowl! Her secret was the beef bone broth, Isabella wine & thyme. I have used beef bone broth in the past; however, none compare as well to the Epic brand made from grass-fed beef. Serve with buttered Italian bread, over creamy mashed potatoes, rice or egg noodles. You won't need a knife to cut your meat, it's extremely tender, juicy, and delicious!

    Ingredients

    • 2  lbs. beef stew meat (or beef chuck cut into 1-inch squares)
    • 2 Tablespoons bacon grease (from 6 strips cooked bacon)
    • 2 lbs. mushrooms, thickly sliced in half or thirds
    • 2½ tsp sea salt or to taste (divide into 1 tsp and 1½ tsp)
    • 1½ tsp freshly ground black pepper (divide into 1 tsp and 1/2 tsp)
    • 1/4 cup all-purpose flour (use gluten-free flour if gluten is an issue)
    • 1 cup red wine (Jennifer uses Isabella by Pindar, however, any Cabernet Sauvignon, Montepulciano or Sangiovese will work)
    • 2 Tablespoons EVOO
    • 6 carrots, peeled & cut into 1/2-inch pieces
    • 1 large onion, roughly chopped
    • 5-6 large cloves garlic, minced
    • 2 Tablespoons tomato paste
    • 2 bottles (28 ounces) Epic Beef Bone Broth Jalapeno & Sea Salt
    • 2 bay leaves (optional)
    • 4 russet potatoes, quartered then cut into small bite size pieces
    • 1½  tsp dried thyme leaves
    • 2 tsp parsley (dried or frozen cubes)
    • 1 bag frozen peas, thawed (optional)
    • 1 Tablespoon all-purpose flour to thicken gravy

      Directions

      1. Pre-heat oven to 325ºF.
      2. In a large mixing bowl, combine flour, 1½ tsp sea salt, and 1 tsp black pepper. Mix together then add the stew meat a little at a time to coat all sides well.
      3. In a large dutch oven, heat bacon grease over medium heat until hot. Transfer meat in 2-3 batches, into the hot bacon fat. Cook 3 minutes on each side until browned. Add EVOO if needed. Set meat aside in a bowl.
      4. Pour 1 cup red wine into the dutch oven to deglaze and bring to a boil, scraping bottom well to get all the meat bits mixed in.
      5. Add the mushrooms and simmer for 10 minutes.
      6. In a separate large skillet on medium-high heat, add 2 Tablespoons EVOO. Add carrots, potatoes, onion, and garlic. Sauté approximately 4 minutes.
      7. Add 1 Tablespoon flour and mix constantly for 1-2 minutes. (If a thicker gravy is Preferred, add 2 Tablespoons flour instead of 1.)
      8. Add 2 Tablespoons tomato paste.
      9. Sauté 1-2 minutes longer.
      10. Transfer the vegetables to the dutch oven. Add the 2 bottles of beef bone broth, 2 bay leaves, dried thyme, 1 tsp salt, and 1/2 tsp pepper. Return the beef (and bacon if you cooked bacon), to the pot and stir to combine.
      11. Cover dutch oven with lid and bake in a 325ºF oven for 1 hour and 40 minutes. Add thawed peas and continue cooking another 5 minutes. Ladle into bowls and enjoy!

      Notes:  I always have bacon fat on hand in the refrigerator. Once I cook the bacon I drain the fat into a small pyrex dish then store covered in the refrigerator.

      Beef broth may be substituted for Beef bone broth.

       

       

      Subscribe to Blog via Email

      Enter your email address to subscribe to this blog and receive notifications of new posts by email.

      Maryland Style Crab Cakes, Gluten-Free 🦀🦀

       

      Maryland Style Crab Cakes, Gluten-Free

      • Servings: 6-8 cakes
      • Difficulty: Easy

      We have been trying an ocean full of different crab cake recipes only to find they had too much breading or too much seasoning which took away from the rich crab taste & texture we were looking for. We also wanted to make sure it was gluten-free without anyone being able to detect the difference. We think we hit a home run with our crab cake recipe which checked all the boxes for us. Serve as a main dish over mixed salad greens topped with our homemade tartar sauce, coleslaw even your favorite pasta with a scampi sauce.🦀

      Ingredients

      Directions

      1. Put crab meat in a small bowl, keeping the lumps together, do not break apart and set aside.
      2.  Put the Glutino crackers in a plastic bag and crush until very fine crumbs.
      3. In a large bowl mix together all remaining ingredients including the cracker crumbs. (do not add crab meat at this time)
      4. Take the crab meat and gently fold into the mixture without breaking up the lumps. Do not stir or mix, just fold until it looks uniform.
      5. Line a baking pan with either waxed or parchment paper. Using a 1/2 cup dry measuring cup, loosely fill the cup & turn out to shape into patties then place on the waxed or parchment paper lined baking pan. Place in refrigerator for 60 minutes to set.
      6. In a large skillet on medium heat, add the 2 Tablespoons of butter and 2 Tablespoons of EVOO.
      7. Once the skillet is hot enough, place each pattie in the skillet making sure not to overcrowd. You should be able to get 8 patties in a 12-inch skillet.
      8. Cook until a nice deep golden brown then carefully flip to cook the other side until deep golden brown.
      9. If browning too quickly, lower heat to medium-low.
      10. Remove and  place on paper towels to absorb any excess butter/oil.
      11. Serve warm or room temperature. Enjoy!

      Notes: To serve as an appetizer, make the crab cakes smaller and serve on a platter with some homemade tartar sauce.

       

       

      Subscribe to Blog via Email

      Enter your email address to subscribe to this blog and receive notifications of new posts by email.

      Chili – Award Winning Twiins Style, Gluten-Free🌶🌶

       

      Chili - Award Winning Twiins Style, Gluten-Free🌶🌶

      • Servings: 12-16
      • Difficulty: Easy

      We are so excited to share with you our chili recipe which today took first place for 'Traditional Chili' at Brunswick Forest Fitness & Wellness Center's '3rd Annual Chili & Mac n' Cheese Cook-Off'. We are especially excited that the chili was judged by several professional chefs & owner from our local area restaurants including Executive Chef Scott Euvrard from The Forest at Cape Fear National, Sous Chef Jon Michael Rehm from UNCW, Chef Garrett Swain from The Joyce Irish Pub, and Tom Mills, owner of Little Pond Catering. Thank you so much for voting for our chili.

      Ingredients

      • 2 to 2.5 lbs 80% lean chuck ground beef
      • 2 lbs Neese’s hot sausage
      • 2 large sweet onions, chopped
      • 1 red bell peppers, seeds & ribs removed, diced
      • 1 yellow or orange bell pepper, seeds & ribs removed, diced
      • 2 cans black beans (15-ounce)
      • 1 can kidney beans (15-ounce)
      • 2 cans cannellini beans (15-ounce)
      • 1 can pinto beans (15-ounce)
      • 2 can tomato sauce (15-ounces)
      • 1/2 tsp mild green chiles
      • 2 cans Rotel diced tomatoes with Lime & Cilantro in liquid
      • 2 packets McCormick’s Gluten-Free Chili mix (regular may be substituted if gluten is not an issue)
      • 1 tsp salt
      • 1 tsp freshly ground black pepper
      • 2 tsp cumin
      • 3 tsp garlic powder
      • 1 tsp smoked paprika
      • smidge of Harissa paste (much less than 1/8 tsp)

        Directions

        1. In a large dutch oven brown the meat, using a slotted spoon remove the meat & set aside. Discard all except 2 Tablespoons of remaining liquid in dutch oven to sauté the  vegetables.
        2.  Add bell peppers & onions to the dutch oven & cook about 10 minutes until onions start to turn golden. Add garlic, chili mix, mild green chiles, salt, pepper, cumin, harissa paste, and smoked paprika, combine well then cook another minute.
        3. Return meat mixture back to dutch oven and mix well.
        4. Add Hunt’s tomato sauce. Mix well and cook for 1 minute. Add all the beans with their liquid. Bring to a boil, then cover with lid partially open & reduce heat to low, stirring regularly for 2 hours.
        5. Remove cover and continue to cook on low 30 minutes or longer until chili thickens to your liking. (We love thick chili!)
        6. Ladle into bowls. Serve hot with your favorite garnishes: Sour Cream, green onions, shredded cheddar cheese, guacamole and our Rustic Cornbread-Gluten Free. Enjoy!

        Notes: To say that Jack & Gary love spicy food is an understatement. If it were up to them, we would be eating this chili every other night! The blend of beef, sausage, beans, & spices makes this a delicious hearty chili for any night of the week and oh so simple to make.  Our  recipe is for a crowd so if you’re just feeding a few, cut the recipe in half.  Any leftover chili can be frozen for 3-4 months at zero degrees in the freezer. Serve with your favorite toppings. For those who like extreme heat like our husbands, add your favorite hot sauce, chili peppers or Sriracha.

        Our chili recipe originated from Teresa’s daughter Tracy, a long time ago. Over the years we have adapted it to what it is today. Thank you Tracy. ❤️

         

         

        Subscribe to Blog via Email

        Enter your email address to subscribe to this blog and receive notifications of new posts by email.

        Skillet Chicken, Artichokes, Mushrooms & Onions

         

        Skillet Chicken, Artichokes, Mushrooms & Onions

        • Servings: 2-4
        • Difficulty: Easy

        Before Barbara retired from the corporate world she would always ask the President of the company what his wife made the night before for dinner. Hal would come into work the next day and heat up his lunch. You cannot believe the wonderful aromas wafting through the entire office. It made everyone hungry! He told me to ask Lynda, his wife and I did. She was kind enough to send me and the entire office handwritten recipes of her chicken dishes as chicken was the only 'meat'  her family would eat. She learned to make chicken many different ways and they were all delicious. Thank you Lynda for sharing them with us, you are the best!😋

        Ingredients

        • 4-6 chicken thighs, skin on, bone in (you can also use chicken breasts in place of thighs)
        • 2 Tablespoons EVOO
        • 2 Tablespoons butter
        • 2 tablespoons lemon juice
        • 2/3 cup white wine vinegar
        • 2/3 cup chicken stock
        • 2 tsp all-purpose flour
        • 14-ounces can/jar artichoke hearts, drained and halved
        • garlic powder
        • salt & pepper to taste
        • garlic powder
        • dried basil
        • parsley for garnish
        • 2 sweet onions, cut in half then sliced
        • 2 cans sliced mushrooms

        Directions

        • Season chicken with salt, pepper, garlic, & basil
        • In a large skillet heat the EVOO and 1 Tablespoon butter. When melted and hot, add the chicken, skin side up & fry for 5 minutes on each side or until golden brown. Remove from skillet and set aside.
        • Toss the onions in the lemon juice and add to skillet. Gently fry, stirring for 3-4 minutes until just beginning to soften.
        • Return the chicken to the skillet. Pour in the white wine vinegar and chicken stock, bring to boil, cover and simmer for 30 minutes.
        • Remove chicken from skillet, reserving the cooking juices and keep warm. Bring juices to a boil and boil rapidly for 5 minutes.
        • Add the remaining butter to the skillet and add the flour. Stir well until flour in blended & smooth and juices start to thicken. Lower heat to a simmer.
        • Adjust seasoning to taste if needed.
        • Stir in the artichoke hearts and mushrooms then cook about 2-3 minutes
        • Plate the chicken then pour sauce over each one with some artichoke hearts and mushrooms.
        • Enjoy!


        Note: 


        Subscribe to Blog via Email

        Enter your email address to subscribe to this blog and receive notifications of new posts by email.

        Back to top

        Pan Seared Loin Pork Chops with Sauerkraut & Onions

         

        Pan Seared Loin Pork Chops with Sauerkraut & Onions

        • Servings: 4-6
        • Difficulty: Easy

        We found some delicious looking loin pork chops at Costco that were about 1-inch thick and we thought we would bring you this basic recipe that is quick to make & produces the juiciest pork chops that are Mmmm Good!😋

        Ingredients

        • 8  thick loin pork chops (bone-in, about 3/4 to 1 inch thick)
        • EVOO
        • 2 Tablespoons butter
        • garlic powder
        • salt & pepper to taste
        • 16-ounces sauerkraut
        • 1 large sweet onion, chopped
        • pinch of caraway seeds

        Directions

        • Rub a drizzle of EVOO on each side of pork chop, then sprinkle with salt, pepper & garlic powder to your taste.
        • Preheat large skillet with 2 Tablespoons butter & 1 Tablespoon EVOO. Sauté onions until golden.
        • Add sauerkraut & caraway seeds then continue to cook until juice is absorbed. Remove from skillet & set aside.
        • Raise skillet heat to high in order to produce a nice sear on the pork chops. When skillet is hot enough lower heat to medium-high & add pork chops, don’t crowd them and don’t move them until ready to flip over. Cook for 4-5  minutes. Once browned, flip over and continue to cook another 4-5 minutes on medium-high. When pork chops are done, remove from skillet & arrange on a platter. Cover with foil until sauerkraut is done.
        • Put the sauerkraut & onion mixture back into the hot skillet. Add 1 pat of butter. Heat for 3 minutes & stir regularly until hot. Place sauerkraut & onions in center of platter then place pork chops all around. Garnish with parsley, rosemary or thyme and serve.

        Note: Cook until internal temperature reaches  145º with an Instant Read Thermometer.

        We served this dish with our Marinated Asparagus and feta cheese.


        Subscribe to Blog via Email

        Enter your email address to subscribe to this blog and receive notifications of new posts by email.

        Back to top

        Fennel Sausage, Peppers & Onions in Spaghetti Squash Boats

         

        Fennel Sausage, Peppers & Onions in Spaghetti Squash Boats

        • Servings: 4
        • Difficulty: Easy

        Today was the day to use up the spaghetti squash that was sitting on the counter for 2 weeks. We were remembering the zucchini or eggplant boats we used to make many moons ago & decided this was perfect for the spaghetti squash. Spaghetti squash is always a big hit with Jack & Gary. We had all the ingredients on hand so it was a no brainer. It's really delicious and satisfying.

        Ingredients

        • 2 small spaghetti squash, cut in half lengthwise and seeds scooped out
        • 1 lb chopped bulk pork
        • 1/2 large sweet onion, chopped
        • 2 extra-large cloves of garlic, minced
        • 2 Tablespoons fennel seeds
        • EVVO to drizzle over squash
        • 1½ tsp dried oregano
        • 1 Tablespoon garlic powder for squash
        • salt & pepper to taste
        • 2 bell peppers, seeded and sliced into 1/4-1/2 inches pieces (we had 1 orange & 1 yellow on hand)
        • Shredded Mozzarella Cheese
        • Pecorino Romano or Parmesan Cheese for garnish

        Directions

        • Preheat oven to 350ºF. Line a baking sheet with tin foil.
        • Drizzle some EVOO over each half of squash then rub entire squash interior surface.
        • Sprinkle each half with salt, pepper, oregano and garlic powder.
        • Place each squash half face down on sheet and bake for 30-40 minutes depending, on squash size. Don’t over bake… squash skin should be tender but firm to touch.
        • While the squash is baking, brown the sausage meat & fennel. Once browned, add the salt & pepper, onions, minced garlic, and sliced peppers. Sauté until soft and golden. Keep warm.
        • When squash is done, remove from oven and let cool.
        • Once the squash is cooled take 2 forks to shred the squash, being careful not to cut through the skin. Spoon sausage mixture on top of each half.
        • Sprinkle with shredded mozzarella and return to oven until cheese melts.
        • Top with grated cheese and serve hot.


        Note: We served this dish with sautéd Kale and garlic along with an arugula & baby spinach salad with a homemade lemon/balsamic vinaigrette.

        Subscribe to Blog via Email

        Enter your email address to subscribe to this blog and receive notifications of new posts by email.

        Back to top

        Braised Pork Ragu

         

        Braised Pork Ragu

        • Servings: 6-8
        • Difficulty: Easy

        Braised Pork Ragu brings your basic tomato sauce to a whole new level! We simmer our pork ragu for hours to bring out the most delicious, sophisticated flavors that will impress your family & friends. This is a hearty meat sauce and any leftovers can be frozen for a quick, last-minute weeknight dinner with pasta, risotto, mashed potatoes, or polenta, just use your imagination. It's the epitome of Italian comfort food and sure to please. Can you tell we love it?? ❤😋

        Ingredients

        • 2½-3 lbs. pork shoulder, bone-in (use boneless if bone-in is not available)
        • Kosher salt to season pork shoulder
        • 2 Tablespoons EVOO
        • 2 large onions, finely chopped
        • 2 carrots, grated
        • 8 cloves Dorot frozen  garlic, minced ( you can get Dorot’s at Target & Trader Joe’s)
        • 3/4 tsp dried thyme
        • 1 tsp dried oregano
        • 1 tsp dried basil
        • 2 bay leaves
        • 1 pinch Chili de Arbol flakes
        • 1 tsp Kosher salt (omit if salt sensitive)
        • dash of pepper to taste
        • 1 cup dry red wine
        • 1  28-ounce can Cento San Marzano Tomatoes
        • 1  6-ounce can tomato paste
        • 1  28-ounce can crushed tomatoes (we use Cento)
        • 1½ cups water
        • fresh basil for pasta garnish

        Directions

        1. Trim & remove any excess fat from the pork shoulder.
        2. Pat the surface of the pork shoulder with paper towels until dry.
        3. Season on all sides with Kosher salt & black pepper.
        4. Heat the EVOO in a large dutch over medium heat. Once the oil is hot enough, sear the pork on all sides, about 3 minutes on each side., until golden brown crust on all sides.
        5. Remove from pan and set aside on a plate.
        6. Add onions and carrots. Cook until softened but not brown, about 4-6 minutes.
        7. Add Kosher salt, garlic, dried thyme, dried oregano & dried basil, chili flakes and bay leaves.
        8. Cook, stirring occasionally for 2 minutes.
        9. Add red wine,  stir and cook until wine has slightly reduced, about 5 minutes.
        10. Add whole tomatoes & their liquid, crushed tomatoes, tomato paste, and water.
        11. Stir to combine then add the pork shoulder back into the dutch oven. The liquid should be at least halfway up the meat, but more is good.
        12. Bring to a boil, reduce heat to a simmer and cover but leave the lid slightly open to allow slight reduction of sauce as it cooks.
        13. Stir occasionally, turning the pork to ensure all sides come in contact with the sauce.
        14. Cook the pork for 5-5½ hours until the meat is so tender that it is easily shredded with a fork.
        15. When pork is done, remove meat into a bowl and shred into pieces with 2 forks.
        16. Remove the bay leaves from sauce and discard. Return the shredded pork to the dutch oven. Cook an additional 30 minutes to marry the flavors.
        17. Continue cooking on low while preparing your favorite pasta.
        18. Garnish finished dish with some fresh basil, whole or torn.


        Note: We serve this hearty pork ragu over Pappardelle with a side of stuffed artichokes.

        Subscribe to Blog via Email

        Enter your email address to subscribe to this blog and receive notifications of new posts by email.

        Back to top
        gf logo