Italian Asparagus Pasta Recipe From Northern Italy The Pasta Project

NORTH ITALIAN MEAT SAUCE (RAGU BOLOGNESE)

North Italian Meat Sauce (Ragu Bolognese) image

This recipe comes from Bologna, Italy. One unusual characteristic of this sauce is that there is no garlic in it--but there is a hint of ground nutmeg. Serve over hot cooked pasta.

Provided by MARBALET

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Meat Sauce

Time 1h30m

Yield 28

Number Of Ingredients 16

Ingredients

4 tablespoons butter, divided
4 ounces pancetta, diced
1 cup diced onion
1 cup chopped carrot
½ cup chopped celery
2 tablespoons olive oil
¼ pound lean ground beef
12 ounces lean ground pork
½ cup white wine
2 cups beef stock
2 tablespoons tomato paste
½ pound chicken liver
1 cup heavy whipping cream
1 pinch ground nutmeg
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste

Steps:

In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.

Nutrition Facts : Calories 135.3 calories, Carbohydrate 1.9 g, Cholesterol 58.5 mg, Fat 11.5 g, Fiber 0.4 g, Protein 5.3 g, SaturatedFat 5.2 g, Sodium 167.4 mg, Sugar 0.9 g

ITALIAN ASPARAGUS

Italian Asparagus image

Make and share this Italian Asparagus recipe from Food.com.

Provided by Derf2440

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb fresh asparagus spear
3/4 cup chopped tomato
2 tablespoons chopped green onions
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 teaspoons freshly grated parmesan cheese or 2 teaspoons asiago cheese

Steps:

Snap off tough ends of asparagus.
Remove scales from stalks with a knife or veggie peeler, if desired.
Arrange asparagus in a veggie steamer over boiling water.
Cover and steam 4 to 5 minutes or until crisp tender, keep warm.
Combine tomato and next 4 ingredients in a small bowl, stir well.
To serve, spoon tomato mixture over asparagus, sprinkle with cheese.

Nutrition Facts : Calories 36, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.7, Sodium 30.9, Carbohydrate 6.3, Fiber 2.8, Sugar 2.4, Protein 3.4

ASPARAGUS PASTA SALAD WITH ITALIAN DRESSING

Asparagus Pasta Salad with Italian Dressing image

This pasta salad is endlessly adaptable 365 days a year. Take your favorite pasta shape, add any vegetables in season then toss it all in a homemade Italian dressing. Yes, it's that simple!

Provided by Kelly Senyei

Categories main-dish

Time 3h25m

Yield 8 servings

Number Of Ingredients 13

Ingredients

1/3 cup red wine vinegar
2 teaspoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 teaspoon sugar
2 teaspoons dried oregano
1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
1/2 cup extra-virgin olive oil
Kosher salt
2 1/2 cups dried short pasta, such as penne or rotini
1 pound asparagus, tough stems removed, spears cut into 1-inch lengths
2/3 cup sliced red onions
1 1/2 cups diced tomatoes
2/3 cup grated Parmesan, for serving

Steps:

For the dressing: Whisk together all of the ingredients in a medium bowl until combined. Set aside.
For the pasta salad: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, just until al dente. Add the asparagus and cook it with the pasta for 1 more minute. Drain the pasta and asparagus then rinse with cold water and drain thoroughly.
Transfer the pasta and asparagus to a large bowl. Stir in the onions and tomatoes. Pour the dressing over the pasta, toss to combine, then cover and refrigerate for at least 3 hours and up to overnight. When ready to serve, stir in the Parmesan and enjoy cold or at room temperature.

PASTA WITH ASPARAGUS

Pasta with Asparagus image

Many terrific recipes change hands at my ladies' bridge group's monthly get-togethers. That's where I discovered this zippy, tempting dish. The garlic, asparagus, Parmesan cheese and red pepper flakes create an irresistible taste combination. -Jean Fisher, Redlands, California

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

5 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 to 3 dashes hot pepper sauce
1/4 cup olive oil
1 tablespoon butter
1 pound fresh asparagus, cut into 1-1/2-inch pieces
Salt to taste
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1/2 pound mostaccioli or elbow macaroni, cooked and drained

Steps:

In a large cast-iron or other heavy skillet, cook the garlic, red pepper flakes and hot pepper sauce in oil and butter for 1 minute. Add the asparagus, salt and pepper; saute until asparagus is crisp-tender, 8-10 minutes. Stir in cheese. Pour over hot pasta and toss to coat. Serve immediately.

Nutrition Facts : Calories 259 calories, Fat 13g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 83mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.

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