SUN DRIED BEEF RECIPES

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WHITE BEAN & SUN-DRIED TOMATO GNOCCHI RECIPE RECIPE ...



White Bean & Sun-Dried Tomato Gnocchi Recipe Recipe ... image

Sun-dried tomatoes are the star of this recipe— providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K.

Provided by Laura Kanya

Categories     Healthy Gnocchi Recipes

Total Time 20 minutes

Number Of Ingredients 11

½ cup sliced oil-packed sun-dried tomatoes plus 2 tablespoons oil from the jar, divided
1 (16 ounce) package shelf-stable gnocchi
1 (15 ounce) can low-sodium cannellini beans, rinsed
1 (5 ounce) package baby spinach
1 large shallot, minced
⅓ cup low-sodium no-chicken broth or chicken broth
⅓ cup heavy cream
1 tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon ground pepper
3 tablespoons fresh basil leaves

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Add beans and spinach and cook until the spinach is wilted, about 1 minute. Transfer to a plate.
  • Add the remaining 1 tablespoon oil to the pan and heat over medium heat. Add sun-dried tomatoes and shallot; cook, stirring, for 1 minute. Increase heat to high and add broth. Cook until the liquid has mostly evaporated, about 2 minutes.
  • Reduce heat to medium and stir in cream, lemon juice, salt and pepper. Return the gnocchi mixture to the pan and stir to coat with the sauce. Serve topped with basil.

Nutrition Facts : Calories 437 calories, CarbohydrateContent 69 g, CholesterolContent 23 mg, FatContent 13 g, FiberContent 8 g, ProteinContent 14 g, SaturatedFatContent 5 g, SodiumContent 651 mg, SugarContent 4 g

BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE - JAMIE OLIVER



Best spaghetti Bolognese recipe | Easy guide - Jamie Oliver image

This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.

Total Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 12

2 cloves of garlic
1 onion
2 sprigs of fresh rosemary
6 rashers dry-cured higher-welfare smoked streaky bacon
olive oil
500 g minced beef
200 ml red wine
1 x 280 g jar of sun-dried tomatoes
2 x 400 g tins of plum tomatoes
500 g dried spaghetti
Parmesan cheese
extra virgin olive oil

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
    3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
    4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
    5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
    6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
    7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
    8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
    9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
    10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

Nutrition Facts : Calories 618 calories, FatContent 15.6 g fat, SaturatedFatContent 5.7 g saturated fat, ProteinContent 37.6 g protein, CarbohydrateContent 78.5 g carbohydrate, SugarContent 12.3 g sugar, SodiumContent 2.4 g salt, FiberContent 3.2 g fibre

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BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE - JAMIE OLIVER
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine italian
Calories 618 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
    3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
    4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
    5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
    6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
    7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
    8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
    9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
    10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.
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