I am beyond excited to share that we have a new addition to our family – a four legged one. Her name is Missy and she is a French bulldog. I AM SO EXCITED!
I feel as if my life has been completely turned upside down and I find myself taking care of a little baby all over again. She is truly a baby, with the cutest puppy face and so much love. For the past few days I’ve been trying to get into a routine forcing my family to order take out. Good thing I have a few recipes saved up while I figure out what the new norm is. I’ll be back with another post to share stories from our first week with Missy and of course pictures.
Until then enjoy this delicious recipe.
Fresh tagliatelle has quickly become my favorite pasta. When we were on the Quantum of the Seas I fell in love with the Truffle Butter Tagliatelle dish served at Jamie Oliver’s restaurant. I’ve ordered it four times and couldn’t get enough. Once home I asked Kurt to run over to the grocery store to pick up some tagliatelle so I can experiment with the recipe and try to recreate it. To make the long story short my husband came home with more fresh tagliatelle than a whole army can handle. I’ve been trying to use it up ever since.
I like making my own ground meat using the attachment for my stand up kitchen mixer. For this recipe I used a moderately marbled pork shoulder, lots of herbs, fennel and mushrooms. This is a perfect slow cooker recipe, but it also can be made on the stove in just about an hour. The noodle like tagliatelle is fantastic with the sauce especially topped with lots of parmesan cheese.
- 1 fennel bulb, sliced thin
- 2 lbs ground pork
- 3 oz cremini mushrooms, sliced thick
- ½ onion, chopped
- 2 garlic cloves, minced
- 1 tbsp dry italian seasoning
- 1 tsp red pepper flakes
- 1 tbsp tomato paste
- 14 oz crushed tomatoes and ½ jar favorite marinara sauce (I used Bertolli Organic Onion and Garlic sauce)
- ¼ cup water
- black pepper and salt to taste
- 2 8.8oz fresh tagliatelle (such as Giovanni Rana sold by the refrigerated deli/cheese counter)
- Heat oil in a deep skillet or a Dutch oven, add pork and cook until no longer pink.
- Add fennel, onion, garlic, italian seasoning and red pepper flakes. Season with salt and pepper.
- Stir in tomato paste, crushed tomato and tomato sauce. Bring to a boil then add water. Cover, reduce heat and simmer on low for an hour stirring occasionally.
- Cook tagliatelle according to the package instructions. Serve with ragu topped with parmesan cheese.
Enjoy! Try these recipes as well.