RACHAEL RAY DOG FOOD JUST 6 RECIPES

Steps:

• Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it.
• While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings.
• Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!)

Steps:

• In a large Dutch oven, heat the oil, 2 turns of the pan, over medium-high heat
• Add the sausage, breaking it up into chunks, then add the beef and cook, breaking up both meats into crumbles as they brown
• Add the garlic, onion, marjoram and red pepper flakes (if using) and season with salt and black pepper
• Cook to soften the onions, 8-10 minutes
• Add the stock and passata
• Hand-crush the canned tomatoes as you add them to the pan, then add the juices from the cans
• Bring to a bubble, reduce the heat to a low simmer
• Add the basil and simmer for 30 minutes
• Bring a large pot of water to a boil for the pasta
• Salt the water and cook the pasta about 3 minutes shy of al dente
• Before draining, ladle out about 1/2 cup of the starchy pasta cooking water before draining the pasta
• Preheat the oven to 375°F
• In a large bowl, combine the ricotta and 1/2 cup of the Parm
• Stir in the egg, the reserved starchy water, the drained pasta and half the sauce
• Transfer the pasta to a large baking dish (at least 9x13 inches) and top with the remaining sauce
• Cover the pasta and sauce evenly with the grated mozzarella and the remaining 1/2 cup Parm
• Top with the parsley and bake until browned and bubbling on top and hot through, about 30 minutes