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Bacon Pasta Shells with Bolognese Sauce

Bacon Pasta Shells with Bolognese Sauce
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Ingredients
  1. 12-15 Large Pasta Shells
Filling
  1. 2 tbsp. chopped onion
  2. 1 clove minced garlic
  3. 2 tbsp. Olivia's Bacon Olive Oil
  4. 1 tbsp. butter
  5. 1 pkg. frozen, chopped spinach, drained well
  6. 1/2 tsp. tsp. grated nutmeg
  7. 1/3 c. Parmesan
  8. 1 whole egg
  9. 1/4 tsp. salt
  10. 1/4 tsp. pepper
  11. 3 tbsp. Ricotta cheese
Sauce
  1. 1 small carrot, diced
  2. 1 rib celery, diced
  3. 1/4 tsp. salt
  4. 1/4 tsp. pepper
  5. 1 med. onion, minced
  6. 1/4 c. red wine
  7. 1 garlic clove, minced
  8. 2 (8 oz.) cans tomato sauce
  9. 2 to 3 tbsp. Olivia's Bacon Olive Oil
  10. 1/3 c. beef broth
  11. 3/4 lb. ground chuck
  12. 1/2 tsp. thyme
  13. Additional Parmesan
  14. 1/2 tsp. basil
  15. 1/4 tsp. sugar
Instructions
  1. Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.
Filling
  1. Saute onion in Bacon Olive Oil over medium heat and add butter and add garlic. Cook until onion is limp.
  2. Add spinach and seasonings. Cook briefly.
  3. Put in food processor with steel blade (puree slightly) or mix by hand.
  4. Add Ricotta, Parmesan and egg.
  5. Combine again in processor or by hand.
  6. Either spoon mixture into pasta shells or fill, using a pastry bag.
Sauce
  1. Saute carrot, celery, onion and garlic in Bacon Olive Oil until limp
  2. Add beef; cook until no longer pink.
  3. Stir in seasonings beef broth, tomato sauce and wine.
  4. Cook 20 to 30 minutes until thickened.
To serve
  1. Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell.
  2. Sprinkle with Parmesan.
  3. Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes.
  4. Sauce is nice on its own over any type of pasta. Freezes well.
Olivia Olive Oil https://oliviaevoo.com/
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Blood Orange Spaghetti

Blood Orange Spaghetti
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Ingredients
  1. 1/2 pound Spaghetti
  2. 1 medium sweet onion, diced
  3. broccoli florets (optional)
  4. 1/2 cup Olivia Blood Orange Olive Oil
  5. 1 tablespoon Oregano
  6. feta or goat cheese for garnish
  7. salt and freshly ground black pepper
Instructions
  1. Bring a large pasta pot of water to a boil over high heat and add 2 tablespoons of salt.
  2. Add the pasta and stir well.
  3. Cook the pasta al dente, about 8-10 minutes. Reserve 1 cup of the pasta water to moisten the pasta at the end, if necessary.
  4. Heat the Blood Orange Olive Oil in a 10-inch saute pan over medium heat.
  5. Add the onions and cook until translucent, taking care not to let them brown,
  6. Remove pan from heat and add the oregano.
  7. Drain the pasta and add to the saute pan.
  8. Toss, season with salt and pepper, and top it off with goat or feta cheese. If the pasta seems too dry, add some of the reserved pasta water. You can also saute some broccoli florets with the onion and toss with pasta. Drizzle extra Blood Orange evoo on top if desired.
Notes
  1. If the pasta seems too dry, add some of the reserved pasta water. You can also saute some broccoli florets with the onion and toss with pasta. Drizzle extra Blood Orange Olive Oil on top if desired.
Olivia Olive Oil https://oliviaevoo.com/
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Linguine con Vongole

Linguine con Vongole
Serves 4
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Ingredients
  1. 2 tablespoons Olivia's Novello Olive Oil
  2. 4 cloves garlic, thinly sliced
  3. 3 pounds cockles, soaked in salt water and scrubbed
  4. 1 cup dry white wine
  5. 1 teaspoon red pepper flakes
  6. 1/4 cup unsalted butter
  7. 2 tablespoons chopped parsley
  8. 1 pound linguini
  9. kosher salt
Instructions
  1. Bring one gallon of water to boil.
  2. Add 2 tablespoons salt.
  3. Add pasta and cook 10 to 12 minutes.
  4. Meanwhile heat Novello Olive Oil in a large sauté pan over medium heat.
  5. Add garlic and cook one minute.
  6. Add cockles and white wine.
  7. Cook covered until cockles open, about 5 minutes. Discard any cockles that do not open.
  8. Remove cover, Add red pepper flakes, butter and parsley.
  9. Drain pasta and toss with cockles.
  10. Season to taste with salt and pepper and serve.
Olivia Olive Oil https://oliviaevoo.com/