Slow cooker beef ragu, pasta and Mornay sauce are assembled in an oven-safe dish and baked until bubbly. It’s the ultimate mac and cheese. Meaty. Cheesy. Lovely.
Garlic sauteed in butter, sour cream, shrimps, pasta and broccoli florets are tossed in sour cream for an easy and delicious meal. Only one pot is required from start to finish.
The sauce is made with pureed salted duck eggs, olive oil, sun-dried tomatoes and basil. Cooked noodles and lightly fried chorizo are then tossed with the sauce. The result is a richly textured spaghetti dish with all the richness of salted duck eggs.
An Italian-American dish, spaghetti and meatballs is comfort food for generations. I’ve cooked it so many times but I have to admit that it’s only recently that I found the real secret to the best meatballs for this dish. Lighter and bouncier meatballs. Not overbearingly dense. That’s how I like them.