RECIPES PENNE PASTA RECIPES

Steps:

• 1. Trim the spring onions, carrot and celery. Roughly chop all the vegetables, then blitz in the food processor with the chillies (stalks removed). Add the sausages, 1 heaped teaspoon of fennel seeds and 1 teaspoon of oregano. Keep pulsing until well mixed, then spoon this mixture into a large frying pan on a high heat with a lug of olive oil, breaking it up and stirring as you go. Keep checking on it and stirring while you get on with other jobs.
  2. Fill a large deep saucepan with boiling water. Season well then add the penne and cook according to packet instructions, with the lid askew.
  3. Crush 4 unpeeled cloves of garlic into the sausage mixture and stir in 4 tablespoons of balsamic vinegar and the tinned tomatoes. Add a little of the starchy cooking water from the pasta to loosen if needed.
  4. Drain the pasta, reserving about a wineglass worth of the cooking water. Tip the pasta into the pan of sauce and give it a gentle stir, adding enough of the cooking water to bring it to a silky consistency. Taste, correct the seasoning, then tip into a large serving bowl and take straight to the table with the Parmesan for grating over. Scatter over a few basil leaves.

Steps:

• Place bacon in a Dutch oven over medium-high heat; sauté 5 minutes or until bacon begins to crisp. Add beef and bison to pan; cook 6 minutes or until partly browned, stirring to crumble. Remove mixture from pan. Add onion, carrot, celery, and garlic; sauté 4 minutes. Add tomato paste; sauté 1 minute. Add stock and wine; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return beef mixture to pan; stir in tomatoes, pepper, and salt.
• Cover; reduce heat to low, and cook 1 hour, stirring 3 times to prevent sticking.
• Cook pasta according to package directions. Serve pasta with Bolognese sauce; garnish with parsley.
• RUNNERS UP
• Slow Cooker: Using a large skillet, follow instructions through step Place mixture in a slow cooker. Cover and cook on LOW for 6 hours. Proceed with step
• Pressure Cooker: Using a 6- or 7-quart pressure cooker, follow instructions through step Close lid securely, and bring to high pressure over high heat (about 4 minutes). Adjust heat to medium-high or level needed to maintain high pressure, and cook for 30 minutes. Remove from heat. Place the cooker under cold running water to release pressure. Remove the lid, and proceed with step 3 of the recipe.