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Stir the bacon, beef mixture, sauce and milk in a 6-quart slow cooker. Cover and cook on HIGH for 4 to 5 hours. Serve with the spaghetti and cheese. Make-Ahead: You may also cook this recipe on LOW for 7 to 8 hours. Recipe Note: Reserve some of the cooking water from the spaghetti. You can use it to adjust the consistency of the finished sauce ...
COOK and stir onions in dressing in large skillet on medium heat 5 min. or until crisp-tender. Add meat; cook on medium-high heat until evenly browned, stirring frequently.
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Based on the traditional lasagna alla Bolognese from the Emilia-Romagna province in Italy, we grabbed what we loved most about the timeless, classic recipe and simplified it to make it weeknight ...
3. Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish. 4. Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish. 5. Heat the ...
In a food processor, pulse the onion, carrot, celery, parsnip, turnip and king oysters until finely chopped. In a large pot, heat the oil. Add the vegetables, season with salt and pepper and cook over moderate heat until softened, 20 minutes.
In 1891, Pellegrino Artusi published a recipe for a ragù characterized as bolognese in his cookbook. [8] Artusi's recipe, which he called maccheroni alla bolognese, is thought to derive from the mid-19th century, when he spent considerable time in Bologna (maccheroni being a generic term for pasta, both dried and fresh [9]).
Cook the bacon in a 12-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet. Pour off all but 1 tablespoon drippings.