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Preheat oven to 350 degrees F. Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 ½" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan.
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Combine the chicken stock, butter, and cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at a full boil for 35 to 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in ½ teaspoon salt and ¼ teaspoon pepper, and taste for seasonings. Spoon the warm sauce over the meatloaf.
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Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature.
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Make Ina Garten's Pastitsio (Greek Lasagna) with me! | By. - Facebook. Live. Reels
A Sunflower Life Pastitsio
1 onion, chopped 3/4 teaspoon ground cinnamon 2 tablespoons Worcestershire sauce 1/4 cup dry white wine 1 15 -ounce can tomato sauce Freshly ground pepper 1/4 cup chopped fresh parsley 2.
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For the spice pouch: Place a 6-inch square of cheesecloth on a work surface. Add the allspice, cloves, nutmeg and cinnamon sticks to the center.
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1 lb (s) lean ground lamb ½ cup dry red wine 1 Tbsp garlic, minced (3 large cloves) 1 Tbsp ground cinnamon 1 tsp dried oregano 1 tsp thyme leaves 1 pinch cayenne pepper 1 can (28 oz) crushed tomatoes in purée Kosher salt and freshly ground black pepper Bechamel Sauce
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3 tablespoons olive oil; 1 large yellow onion, diced; 1 pound lean ground beef; 1 pound lean ground lamb (can substitute for pork) 1/2 cup dry red wine
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Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours. Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add.
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Step 3. Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside. Step 4. Heat the oven to 350 degrees and bring a large pot of salted water to a boil.
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Pastitsio is a Greek pasta dish that features ground meat, tomato sauce, bechamel, and ziti that's baked together in a layered fashion… you can think of it as Greece's take on lasagna. It's comfort food at its finest and Ina (of course!) really does it justice.
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In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.
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This Ina Garten Pastitsio is the easiest way to cook the traditional Greek Pastitsio with Ina's touch. In this recipe, Ina uses two types of sauces: a meaty red sauce made of ground beef, ground lamb, spices, and crushed tomatoes, and a Bechamel sauce, which is a white sauce made of whole milk, heavy cream, and flour.
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Ingredients Deselect All For the Tomato Meat Sauce: 3 tablespoons good olive oil 1 1/2 cups chopped yellow onion (1 large) 1 pound lean ground beef 1 pound lean ground lamb 1/2 cup dry red wine 1.
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Add the nutmeg, and salt and pepper to taste. Stir in ¾ cup of the mixed cheese, ½ cup of the tomato and meat sauce, and allow to cool for 10 minutes. Whisk together the eggs and yogurt. Stir that into the white sauce and set aside. Meanwhile, cook the pasta in a large pot of boiling water until al dente.
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I've started sticking Ina's name in front of any of her recipes I try. It lends a certain gravitas, like you know I'm not playing around when an Ina recipe shows up.