Simple Italian-Style Meat Sauce

Except for ground round (which tasters found spongy and bland), this recipe will work with most types of ground beef, as long as it is 85 percent lean. (Eighty percent lean beef will turn the sauce greasy; 90 percent will make it fibrous.) Use high-quality crushed tomatoes; our favorite brands are Tuttorosso, Muir Glen Organic, and Hunt’s Organic. If using dried oregano, add the entire amount with the canned tomato liquid in step 2. The sauce makes enough for nearly 2 pounds of pasta. Leftover sauce can be refrigerated in an airtight container for 3 days or frozen for 1 month.

Makes about 6 cups

• 4 ounces white mushrooms , cleaned, stems trimmed, and broken into rough pieces
• 1 large slice high-quality white sandwich bread , torn into quarters
• 2 tablespoons whole milk
• 1 pound 85 percent lean ground beef (see note and related content)
• 1 tablespoon olive oil
• 1 large onion , chopped fine (about 1 1/2 cups)
• 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
• 1/4 teaspoon red pepper flakes
• 1 tablespoon tomato paste
• 1 (14.5-ounce) can diced matoes , drained, 1/4 cup liquid reserved
• 1 tablespoon minced fresh oregano leaves or 1 teaspoon dried oregano (see note)
• 1 (28-ounce) can crushed tomatoes
• 1/2 ounce grated Parmesan cheese (about 1/4 cup)

See Illustrations Below: Keys to Great Flavor

1. Process mushrooms in food processor until finely chopped, about eight 1-second pulses, scraping down side of bowl as needed; transfer to medium bowl. Add bread, milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper to now-empty food processor and process until paste forms, about eight 1-second pulses. Add beef and pulse until mixture is well combined, about six 1-second pulses.

2. Heat oil in large saucepan over medium-high heat until just smoking. Add onion and mushrooms; cook, stirring frequently, until vegetables are browned and dark bits form on pan bottom, 6 to 12 minutes. Stir in garlic, pepper flakes, and tomato paste; cook until fragrant and tomato paste starts to brown, about 1 minute. Add 1/4 cup reserved tomato liquid and 2 teaspoons fresh oregano (if using dried, add full amount), scraping bottom of pan with wooden spoon to loosen browned bits. Add meat mixture and cook, breaking meat into small pieces with wooden spoon, until beef loses its raw color, 2 to 4 minutes, making sure that meat does not brown.

3. Stir in crushed and drained diced tomatoes and bring to simmer; reduce heat to low and gently simmer until sauce has thickened and flavors have blended, about 30 minutes. Stir in cheese and remaining teaspoon fresh oregano; season with salt and pepper to taste.


Step-by-Step: Keys to Great Flavor

Mushrooms
Parmesan Cheese
Amore Tomato Paste
Step-by-Step: Ground Beef

Buckwheat Pasta With Kale

INGREDIENTS:

- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil (or omit butter and use 2 tablespoons olive oil)
- 2 large leeks, white and light green parts only, cut in half lengthwise, then sliced and cleaned
- 4 fresh sage leaves, cut in thin slivers
- Salt, preferably kosher salt, to taste
3/4 pound kale, stemmed, washed thoroughly, and cut crosswise in strips
- Freshly ground pepper
- 2 ounces Parmesan, grated (1/2 cup)
- 2 ounces fontina or Gruyère cheese, cut in 1/4 inch dice
- 3/4 pound buckwheat pasta (pizzoccheri or soba) or whole wheat fettuccine

1. Begin heating a large pot of water. Meanwhile, heat the butter and oil in a large, heavy nonstick skillet over medium-low heat. Add the leeks and sage, and cook, stirring often, until the leeks begin to soften, about three minutes. Add 1/2 teaspoon salt, and continue to cook, stirring often, until the leeks are tender, about five minutes. Remove from the heat.

2. When the water comes to a boil, add a generous spoonful of salt and the kale. Boil for four minutes, until tender but still bright. Using a slotted spoon or a skimmer, transfer to the pan with the leeks and stir together. Keep warm over low heat.

3. Bring the water back to a boil, and add the pasta. Cook al dente (soba will cook quickly, usually in under five minutes, while pizzoccheri and whole wheat fettuccine will take longer). When the pasta is al dente, add 1/2 cup of the cooking water to the pan with the kale and leeks, then drain the pasta and toss in the pan or in a warm pasta bowl with the leeks, kale and the cheeses. Serve at once.

Yield: Serves four to six

Advance preparation: You can make the dish through step 2 several hours ahead. Remove from the heat, then reheat when you cook the pasta.

Mexican-style Skillet Vermicelli

8 oz. vermicelli, broken in half
2 tblsp. vegitable oil
1 onion minced
salt
pepper
2 garlic cloves minced
1/2 teaspoon cumin (toasted)
1 (14.5oz) can diced tomatoes
1 1/2 cup chicken broth
1 chipotle chili in adobo sauce, chopped fine
2 oz Monterrey Jack cheese shredded (1/2 cup)
1/4 cup minced cilantro
1/2 cup sour cream (for serving)


1) Toast the vermicelli with 1 tablespoon of the oil in a 12" skillet over medium high heat until golden, about 5 minutes. Transfer the noodles to a paper-towel-lined plate and let cool.

2) Add the remaining 1 tablespoon of oil to the skillet and heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened (about 5 minutes)

3) Stir in the garlic and cumin and cook until fragrant, about 15 seconds. Stir in the tomatoes with their juice, the broth and the chipotle. Bring to a boil.

4) Stir in the toasted pasta. Reduce the heat to low, cover and cook, stirring occasionally, until all the liquid is absorbed and the pasta is tender, about 15 minutes.

5) Season with Salt and Pepper to taste. Off the heat, sprinkle Monterrey Jack cheese, cover, allow cheese to melt, about 3 minutes. Sprinkle with cilantro. Serve passing the sour cream separately.

With Black Beans: Adding black beans and substitute the chicken broth for vegetable broth makes a one-dish vegetarian meal.