Our sweet, beloved dog is nearing her end due to terminal cancer, so we are trying to make her last days comfortable. Her appetite isn’t as big as it used to be, so we have started to switch things up for her. I made a big batch of this homemade chicken bone broth just for Grace, with a chicken carcass, a few wings, carrots, celery, parsley, apple cider vinegar, and turmeric. No onions, garlic, or seasonings, as they are harmful to dogs. I simmered the broth for 10 hours, and it turned out gelatinous and flavorful. I’m keeping some in the fridge for her meals throughout the week, and I froze some in 1/4-cup cubes for later use. Stirring some of this warm broth in her kibble, along with a few roasted sweet potatoes, is getting her to devour her meals again, which makes all of us feel better.

Homemade Chicken Bone Broth for Dogs

Ingredients:

• 1 leftover chicken carcass, skin removed, especially if it had seasonings
• 5-6 chicken wings, bone-in, skin-on
• 2 large carrots, chopped
• 2 celery stalks, chopped
• Small handful of fresh parsley, chopped
• 1 tbsp apple cider vinegar (helps remove the nutrients from the bones)
• 1 tsp turmeric (helps with joint and digestion)

How to Make Homemade Chicken Bone Broth for Dogs:

Place the carcass, chicken wings, carrots, celery, parsley, apple cider vinegar, and turmeric in a large Dutch oven or stockpot. Add enough water to cover everything.

Cover and simmer on low for 8-10 hours, stirring occasionally.  Side Note: You can also make this in a slow-cooker. 

Cool, then strain and discard bones and solids.

Place the broth in the refrigerator overnight.

The next day, skim and discard the layer of excess fat from the top of the broth.

Store in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays for up to 2 months.

Print

Homemade Chicken Bone Broth for Dogs

Course Dog Treats

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 hours hours

Total Time 10 hours hours 10 minutes minutes

Servings 6 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Large Dutch Oven, Stock Pot, or Slow Cooker
• Ice Cubes Trays (optional)

Ingredients

• 1 leftover chicken carcass skin removed, especially if it had seasonings
• 5-6 chicken wings bone-in, skin-on
• 2 large carrots chopped
• 2 celery stalks chopped
• Small handful of fresh parsley chopped
• 1 tbsp apple cider vinegar helps remove the nutrients from the bones
• 1 tsp turmeric helps with joint and digestion

Instructions

• Place the carcass, chicken wings, carrots, celery, parsley, apple cider vinegar, and turmeric in a large Dutch oven or stockpot. Add enough water to cover everything.
• Cover and simmer on low for 8-10 hours, stirring occasionally.  Side Note: You can also make this in a slow-cooker.
• Cool, then strain and discard bones and solids.
• Place the broth in the refrigerator overnight.
• The next day, skim and discard the layer of excess fat from the top of the broth.
• Store in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays for up to 2 months.

We have been given the devastating news that our beloved dog, Grace, has terminal cancer, which has already spread to her lymph nodes, so we are now giving her the best end-of-life care that we can. Gracie has been the biggest blessing to our family, extended family, and friends for over 14 years, and words can’t describe how heartbroken we all are. Until the time is right, to keep her comfortable, she will need pills three times a day for the remainder of her life, and she has quickly tired of balls of peanut butter and cream cheese with hidden pills inside. To make our good girl happy, I made this easy, no-bake recipe for homemade pill pockets for dogs, so she gets a tempting & tasty treat that eases her stress while taking her pills. I made a version with pumpkin puree & oat flour, along with a peanut butter, cheddar cheese, & oat flour version, so she’ll have a variety of flavors. So far, she loves both types and hasn’t noticed that there are pills inside. Send good thoughts to our Gracie girl–she has been the best, best girl, and we love her so much.

Homemade Pill Pockets

Pumpkin & Oat Pill Pockets:

• ½ cup + 1 tbsp of oats, divided, (½ cup blended to oat flour in food processor)
• 3 tbsp pumpkin puree, more if needed (do not use pumpkin pie filling

Cheddar Cheese, Peanut Butter, & Oat Pill Pockets:

• ½ cup cheddar cheese, shredded
• ¼ cup oats, blended into flour in a food processor
• ¼ cup Xylitol-free peanut butter (Xylitol is poisonous for dogs, so be sure it’s not in the peanut butter)

How to Make Homemade Pill Pockets for Dogs:

To make the pumpkin & oat pill pockets, place ½ cup of the oats in a food processor and blend until it’s oat flour.

Pour into a bowl and add 2 tablespoons of pumpkin puree and the remaining 1 tablespoon of oats, and mix until combined. Add more puree, if needed, until it is pliable and not very sticky.

Use a teaspoon to measure the pill pockets and form them into balls.

Poke a hole in the center with a chopstick or straw.

Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.

To make the cheddar cheese, peanut butter, & oat pill pockets, place the cheese in a bowl.

Place the oats in a food processor and blend until oat flour.

Add the oat flour to the bowl with the cheese.

Add the peanut butter and mix until well combined and not very sticky.

Use a teaspoon to measure the pill pockets and form them into balls.

Poke a hole in the center with a chopstick or straw.

Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.

Flashback to Our First Day with Grace:

Print

Homemade Pill Pockets

Course Dog Treats

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 32 +/-

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Chopstick or Straw

Ingredients

Pumpkin & Oat Pill Pockets:

• ½ cup + 1 tbsp of oats divided, (½ cup blended to oat flour in food processor)
• 3 tbsp pumpkin puree more if needed (do not use pumpkin pie filling

Cheddar Cheese, Peanut Butter, & Oat Pill Pockets:

• ½ cup cheddar cheese shredded
• ¼ cup oats blended into flour in a food processor
• ¼ cup Xylitol-free peanut butter Xylitol is poisonous for dogs, so be sure it's not in the peanut butter

Instructions

• To make the pumpkin & oat pill pockets, place ½ cup of the oats in a food processor and blend until it's oat flour.
• Pour into a bowl and add 2 tablespoons of pumpkin puree and the remaining 1 tablespoon of oats, and mix until combined. Add more puree, if needed, until it is pliable and not very sticky.
• Use a teaspoon to measure the pill pockets and form them into balls.
• Poke a hole in the center with a chopstick or straw.
• Place in a single layer in an airtight container between pieces of parchment paper, and store in the fridge for 7-10 days or freezer for 1 month.
• To make the cheddar cheese, peanut butter, & oat pill pockets, place the cheese in a bowl.
• Place the oats in a food processor and blend until it becomes oat flour.
• Add the oat flour to the bowl with the cheese.
• Add the peanut butter and mix until well combined and not very sticky,
• Use a teaspoon to measure the pill pockets and form them into balls.
• Poke a hole in the center with a chopstick or straw.
• To store, place them in a single layer in an airtight container between pieces of parchment paper. Store them in the fridge for 7-10 days or in the freezer for 1 month.

I made this Italian pastina soup recipe (aka pastina en brodo or Italian Penicillin Soup) because my daughter has a terrible cough and cold right now. I’ve seen so many versions of this viral Italian penicillin soup recipe, but I decided to try one from The Menu Maid because it sounded amazing. I cooked the pasta separately from the broth, so my daughter can make bowls of it in the coming days without the pasta becoming gummy. She had two bowls, along with some crusty bread, and said it was comforting and delicious.

Italian Pastina Soup

Ingredients:

• 1½ tbsp butter
• 4 small carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 medium yellow onion, chopped
• 3 whole garlic cloves, peeled & smashed
• Sea salt and freshly cracked black pepper, to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind, optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe, or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley, finely minced
• Parmesan, freshly grated
• Fresh lemon wedges

How to Make an Italian Pastina Soup:

Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.

Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.

Remove and discard the Parmesan rind and bay leaves.

Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.

Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.

Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.

Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.

Serve with fresh parmesan cheese, parsley, and lemon wedges.

Print

Italian Pastina Soup

Course Lunch, Main, Soup

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven or Large Soup Pot
• Blender
• Large saucepan

Ingredients

• 1½ tbsp butter
• 4 small carrots peeled and chopped
• 2 celery stalks chopped
• 1 medium yellow onion chopped
• 3 whole garlic cloves peeled & smashed
• Sea salt and freshly cracked black pepper to taste
• 6 cups chicken broth
• 2 bay leaves
• Parmesan rind optional, but adds umami, flavor, and richness
• 1 cup cold chicken broth or water
• ¾ cup acini di pepe or tiny star-shaped pasta
• Juice of 1 lemon

Serving:

• Fresh parsley finely minced
• Parmesan freshly grated
• Fresh lemon wedges

Instructions

• Heat the butter in a large Dutch oven or soup pot over medium heat. Add all the carrots, celery, onion, and garlic cloves and season with sea salt and freshly cracked black pepper to taste. Cook, stirring often, for 5-6 minutes, to soften a bit and bring out their natural sweetness.
• Add chicken broth, bay leaves, and Parmesan cheese rind. Turn the heat up and bring to a boil, then cover with a lid, reduce the heat to medium-low, and simmer for 30 minutes, or until the veggies are very soft.
• Remove and discard the Parmesan rind and bay leaves.
• Use a slotted spoon to transfer the veggies to your blender. Add 1 cup of cold broth (or water) to the veggies. Blend the cooled veggies and broth in your blender until completely smooth.
• Pour into the broth and stir to combine. Add the juice of one lemon. Taste the broth and re-season if needed.
• Meanwhile, cook the acini di pepe in a large saucepan of well-salted boiling water to al dente. Drain.
• Ladle some broth into a serving bowl and stir in the desired amount of drained pasta.
• Serve with fresh parmesan cheese, parsley, and lemon wedges.

See more St. Patrick’s Day Recipes Here

I’ve been fighting a cold, and it was a rainy, dreary day, so I decided to make a pot of soup for dinner. I’ve seen recipes for Greek avgolemono soup for years, and I finally decided to make it. This Greek chicken lemon soup recipe, adapted from Carlsbad Cravings, is a delicious chicken and rice soup thickened with a mixture of fresh lemon juice and eggs. Hearty, healthy, comforting, and ready in less than 45 minutes. This tasty soup pairs nicely with crusty roasted garlic bread and a simple salad.

Greek Chicken Lemon Soup (Avgolemono Soup)

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion, diced
• 3 large or 4-5 smaller carrots, peeled and sliced or diced
• 3 large cloves of garlic, minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest, divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts, trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill fronds, chopped
• Lemon wedges, for serving

Greek Chicken Lemon Soup (Avgolemono Soup):

Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.

Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.

Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.

Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.

Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.

Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don’t plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid. 

Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.

Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.

Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.

Ladle into bowls and serve immediately with lemon wedges. Enjoy.

Print

Greek Chicken Lemon Soup (Avgolemono Soup)

Course Soup

Cuisine Greek

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

Soup:

• 2 tbsp butter or olive oil
• 1 yellow onion diced
• 3 large or 4-5 smaller carrots peeled and sliced or diced
• 3 large cloves of garlic minced
• 1 tsp dried oregano
• ½ tsp dried basil
• ½ tsp dried thyme
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• 8 cups chicken broth
• 1 tbsp fresh lemon zest divided
• 2 tsp chicken bouillon
• 1 bay leaf
• 2 chicken breasts trimmed of fat (about ¾-1 pound)

Other Ingredients:

• 1 cup uncooked long-grain jasmine rice
• ¼ cup fresh lemon juice
• 2 whole eggs
• 2 egg yolks
• 2 tbsp fresh parsley chopped
• 2 tbsp fresh dill fronds chopped
• Lemon wedges for serving

Instructions

• Prepare the soup by heating the butter in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery and cook, stirring often, for 4-5 minutes, until tender.
• Add the minced garlic, oregano, basil, thyme, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and stir constantly for 1 minute.
• Add the chicken broth, scraping up any bits on the bottom of the Dutch oven.
• Add ½ tablespoon of fresh lemon zest, the chicken bouillon, a bay leaf, and the chicken breasts, then bring to a boil. Reduce to medium and simmer, stirring occasionally, for 15 minutes.
• Remove the poached chicken breasts and set aside to cool. Shred with two forks, and season the meat with a little sea salt and freshly cracked black pepper to taste.
• Meanwhile, add the rice to the soup and simmer, stirring occasionally, for 10 minutes.  Side Note: If you don't plan on eating the whole batch of soup right away, I recommend cooking the rice separately and adding it to the serving bowls to prevent the rice from soaking up all the delicious liquid!!!!
• Meanwhile, make the avgolemono by whisking together the lemon juice, eggs, and egg yolks until well combined.
• Temper the eggs by slowly drizzling a ladleful of the hot chicken broth into the egg and lemon mixture, whisking constantly. Repeat 3-4 times until the egg mixture is tempered.
• Add the tempered egg mixture, along with the chicken, fresh parsley and dill, and the remaining ½ tablespoon of fresh lemon zest to the soup, and stir to combine. Taste and re-season if needed.
• Ladle into bowls and serve immediately with lemon wedges. Enjoy.

Classic lasagna Bolognese has delicate layers of fresh egg pasta, a slow-cooked Bolognese meat sauce, a creamy white béchamel sauce, and freshly grated Parmesan. No ricotta! I’ve had a delicious-looking classic Lasagna Bolognese recipe from So Much Food bookmarked for a while, and I finally had some time to make it. I used some homemade Bolognese sauce that I had in the fridge, but otherwise kept to her recipe. The lasagna was fun to make, smelled incredible while baking, and tasted decadent and delicious. I paired this tasty, meaty lasagna with a Parmesan-chopped salad and some crusty roasted garlic bread.

Lasagna Bolognese

Red Sauce:

• 3 cups slow-cooked Bolognese meat sauce (click the link for the recipe and ingredients)

Béchamel Sauce:

• 2½ tbsp butter
• 1 large clove of garlic, halved and smashed
• 2½ tbsp flour
• 2 cups of whole milk
• ¼ cup of Parmesan, finely grated
• Pinch of freshly grated nutmeg
• Sea salt and freshly cracked black pepper, to taste

Other Ingredients:

• 7-10 fresh pasta sheets (or dried lasagna noodles work too)
• 1 cup of fresh Parmesan, finely grated, plus more for serving
• 1 cup of fresh mozzarella, diced (optional)
• Fresh parsley, chopped, for garnish

How to Make a Lasagna Bolognese

Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor. 

Prepare the Béchamel Sauce by melting the butter and smashing the garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.

Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.

Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.

Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds, so they become pliable. Dry noodles may take longer.

Remove from the water, and separate them into an even layer on a towel.

Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.

Assemble the lasagna by spreading a thin layer of béchamel sauce.

Place pasta noodle(s) down to cover the bechamel.

Spread a layer of Bolognese sauce over the noodles.

Drizzle some of the béchamel over the Bolognese.

Sprinkle with some diced mozzarella and some Parmesan. Repeat with the remaining ingredients, trying to create 5 layers of pasta (or more).

On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.

Cover the baking dish with foil and place it on the prepared baking sheet.

Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.

If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.

Remove from the oven, and let it rest for 20 minutes before slicing.

Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.

Print

Lasagna Bolognese

Course Main

Cuisine Italian

Prep Time 45 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 5 hours hours

Servings 6

Author Pam - For the Love of Cooking

Equipment

• Large Dutch oven
• Large skillet
• Large pot
• Baking Sheet
• A Deep 8-inch Baking Dish

Ingredients

Red Sauce:

• 3 cups slow-cooked Bolognese meat sauce click the linkup above for the recipe and ingredients

Béchamel Sauce:

• 2½ tbsp butter
• 1 large clove of garlic halved and smashed
• 2½ tbsp flour
• 2 cups of whole milk
• ¼ cup of Parmesan finely grated
• Pinch of freshly grated nutmeg
• Sea salt and freshly cracked black pepper to taste

Other Ingredients:

• 7-10 fresh pasta sheets or dried lasagna noodles work too, depending on the size of baking dish
• 1 cup of fresh Parmesan finely grated, plus more for serving
• 1 cup of fresh mozzarella diced (optional)
• Fresh parsley chopped, for garnish

Instructions

• Prepare the slow-cooked Bolognese meat sauce in a large Dutch oven. (Click the link up above for the recipe and the ingredients.) The sauce takes approximately 3 hours. Side Note: Can be made up to two days in advance, which deepens its flavor.
• Prepare the Béchamel Sauce by melting the butter and smashing the garlic halves in a large skillet. Add the flour, and cook, stirring frequently, for 2 minutes.
• Slowly whisk in the milk and cook, whisking often, until the mixture thickens, about 3 minutes.
• Whisk in the parmesan, nutmeg, sea salt, and freshly cracked black pepper to taste. Set aside to cool.
• Cook the fresh lasagna noodles in a large pot of well-salted boiling water for 30 seconds, so they become pliable. Dry noodles may take longer; follow package instructions for al dente pasta.
• Remove from the water and separate them into an even layer on a towel.
• Preheat the oven to 375 degrees. Line a baking sheet with foil for easier cleanup. Coat a deep 8-inch baking dish with olive oil cooking spray.
• Assemble the lasagna by spreading a thin layer of béchamel sauce.
• Place a noodle (or noodles) down to cover the bechamel.
• Spread a layer of Bolognese sauce over the noodles.
• Drizzle some of the béchamel over the Bolognese.
• Sprinkle with some diced mozzarella and some parmesan. Repeat with the remaining ingredients, trying to create 5 layers of pasta (or more).
• On the top layer of pasta, just spread the bechamel with mozzarella and parmesan.   Side Note: At this point, you can cover and refrigerate the unbaked lasagna overnight.
• Cover the baking dish with foil and place it on the prepared baking sheet.
• Bake in the oven for 1 hour. Remove the foil and bake for an additional 15 minutes.
• If needed, turn the oven to broil to get the top bubbly, golden brown, and the edges crispy.
• Remove from the oven, and let it rest for 20 minutes before slicing.
• Serve with fresh parsley sprinkled on top, along with parmesan on the side. Enjoy.

I’ve always wanted to make an authentic Bolognese sauce, so when I saw a recipe for the absolute best Bolognese sauce on Foodie Crush, I had to try it. I let the sauce simmer for a few hours, which makes a delicious, meaty,  and flavorful sauce. I served it tossed with rigatoni, but it would also be wonderful with fettuccine, tagliatelle, or in lasagna. This delicious pasta Bolognese recipe paired nicely with an ultimate kale Caesar salad and some crusty bread.

Bolognese Sauce

Ingredients:

• 1 yellow onion, chopped into 1-inch pieces
• 1 celery stalk, chopped into 1-inch pieces
• 1 carrot, peeled and chopped into 1-inch pieces
• 3 tbsp olive oil
• 3 tbsp butter
• 1 (28-oz) can whole San Marzano tomatoes in juice
• 8 oz pancetta, cut into ½-inch chunks if needed
• 2 tbsp tomato paste
• 1 lb. 80/20 blend ground beef (chuck)
• 1 lb. ground pork
• ½ tsp red pepper flakes
• ½ cup dry white wine
• 1 cup whole milk
• 2 cups beef or chicken broth
• 1 small Parmesan rind
• 3 bay leaves
• 1 tsp kosher salt
• Freshly cracked black pepper, to taste

How to Make Bolognese Sauce

In a food processor, pulse the onion, celery, and carrot until finely chopped.

Heat the olive oil and butter in a large Dutch oven over medium heat. Add the vegetables and cook, stirring occasionally, until they are soft and golden, about 5-7 minutes.

Meanwhile, add the tomatoes and their juice to the food processor and pulse 5-7 times until smooth. Transfer them to a bowl and set aside.

Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.

Add the ground beef, pork, and pancetta to the Dutch oven, along with the red pepper flakes. Break the meat apart as it cooks, just until slightly browned, so the meat isn’t raw.

Add the tomato paste and cook for 10 minutes, stirring occasionally, until the paste begins to brown.

Add the wine and cook until it is almost all absorbed, 10 minutes, stirring to scrape up any browned bits.

Add the milk and cook, stirring occasionally, until it has evaporated, which takes 30 minutes.

Add the blended tomatoes, beef broth, parmesan rind, bay leaves, kosher salt, and freshly cracked black pepper to taste. Bring to a simmer, then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally.

Cook uncovered for 2 ½ to 3 hours, occasionally spooning off the fat that collects on top, until the meat is tender and the sauce has reduced and thickened to become rich and dark in color.

Remove bay leaves and Parmesan rind from the sauce. Spoon off any residual fat on top. Taste and season with sea salt and freshly cracked pepper if needed. 

Serve the sauce over rigatoni or wide pasta noodles such as pappardelle, tagliatelle, or fettuccine.

Serve topped with freshly grated Parmesan cheese. Enjoy.

Print

Bolognese Sauce

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 3 hours hours 45 minutes minutes

Total Time 4 hours hours

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Large Dutch oven

Ingredients

• 1 yellow onion chopped into 1-inch pieces
• 1 celery stalk chopped into 1-inch pieces
• 1 carrot peeled and chopped into 1-inch pieces
• 3 tbsp olive oil
• 3 tbsp butter
• 1 (28-oz can) whole San Marzano tomatoes in juice
• 8 oz pancetta cut into ½-inch chunks if needed
• 2 tbsp tomato paste
• 1 lb. 80/20 blend ground beef chuck
• 1 lb. ground pork
• ½ tsp red pepper flakes
• ½ cup dry white wine
• 1 cup whole milk
• 2 cups beef or chicken broth
• 1 small parmesan rind
• 3 bay leaves
• 1 tsp kosher salt
• Freshly cracked black pepper to taste

Instructions

• In a food processor, pulse the onion, celery, and carrot until finely chopped.
• Heat the olive oil and butter in a large Dutch oven over medium heat. Add the vegetables and cook, stirring occasionally, until they are soft and golden, about 5-7 minutes.
• Meanwhile, add the tomatoes and their juice to the food processor and pulse 5-7 times until smooth. Transfer them to a bowl and set aside.
• Wipe out the food processor, then add the pancetta to the bowl. Pulse until the pancetta is a coarse paste. Set aside.
• Add the ground beef, pork, and pancetta to the Dutch oven, along with the red pepper flakes. Break the meat apart as it cooks, just until slightly browned, so the meat isn't raw.
• Add the tomato paste and cook for 10 minutes, stirring occasionally, until the paste begins to brown.
• Add the wine and cook until it is almost all absorbed, 10 minutes, stirring to scrape up any browned bits.
• Add the milk and cook, stirring occasionally, until it has evaporated, which takes 30 minutes.
• Add the blended tomatoes, beef broth, parmesan rind, bay leaves, kosher salt, and freshly cracked black pepper to taste. Bring to a simmer, then reduce the heat to the lowest setting so it cooks with barely a bubble breaking the surface occasionally.
• Cook uncovered for 2½ to 3 hours, occasionally spooning off the fat that collects on top, until the meat is tender and the sauce has reduced and thickened to become rich and dark in color.
• Remove bay leaves and Parmesan rind from the sauce. Spoon off any residual fat on top. Taste and season with sea salt and freshly cracked pepper if needed. 
• Serve the sauce over rigatoni or wide pasta noodles such as pappardelle, tagliatelle, or fettuccine.
• Serve topped with freshly grated Parmesan cheese. Enjoy.

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I recently found some dried gigante beans at my grocery store and grabbed them because I’ve never had them before. I soaked the beans overnight and boiled them gently until tender, then made this easy gigante beans recipe (also known as Marry Me Beans), which is the perfect quick comfort food with Tuscan-inspired flavors and a decadent creamy sauce. I served these creamy, tasty beans with garlic-rubbed toasts made from rustic bread, a steamed artichoke, and a lemony romaine salad for a delicious vegetarian meal that we all enjoyed.

Tuscan Gigante Beans

Ingredients:

• 6 oz dried gigante beans (or butter beans), rinsed and sorted, soaked overnight (yields about 2 cups of soaked beans)   **(You can also use a 15-oz can of gigante beans or butter beans, drained, if needed)
• 1 tbsp butter
• 1 large shallot, chopped
• 3 cloves of garlic
• ¼ tsp dried oregano
• ¼ tsp dried basil
• ¼ tsp paprika
• ¼ tsp crushed red pepper flakes, or more to taste
• ½ cup chicken broth (or vegetable broth)
• ¼ cup sundried tomatoes, chopped
• 2 small pieces or one large piece of Parmesan cheese rind, optional
• 1 large sprig of basil, leaves & stem
• ¼ cup heavy cream
• ½ cup baby spinach, chopped
• 3 tbsp fresh parmesan, finely grated, plus more for serving
• Sea salt and freshly cracked pepper, to taste
• 2 tbsp fresh basil, finely chopped

How to Make Tuscan Gigante Beans

Pick through the beans for any debris. In a large pot, add the beans and enough water to cover by 5 inches. Cover with a lid. Soak the beans for 12 hours or overnight.

Drain the beans, return them to the large pot. Add enough water to cover them by 5 inches. Bring to a gentle boil and cook for 60-75 minutes, or until the beans are tender and creamy in the center. Drain.

Heat the butter in a large saucpan over medium heat. Add the shallot, garlic, oregano, basil, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute.

Add the drained, cooked beans, chicken broth, sundried tomatoes, parmesan rinds, and whole basil sprig (leaves & stem). Bring to a simmer, cover, and cook, stirring occasionally, for 15-20 minutes.

Remove the Parmesan rinds and basil sprig.

Add the cream, spinach, and parmesan, and bring back to a simmer.

Taste and re-season with sea salt and freshly cracked black pepper, to taste.

Stir in freshly chopped basil and serve with some garlic toast or crostini. Enjoy.

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Tuscan Gigante Beans

Course Main, Sides

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Soaking Beans: 12 hours hours

Total Time 13 hours hours 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Large saucepan

Ingredients

• 6 oz dried gigante beans or butter beans, rinsed and sorted, soaked overnight (yields about 2 cups of soaked beans) **(You can also use a 15-oz can of gigante beans or butter beans, drained, if needed)
• 1 tbsp butter
• 1 large shallot chopped
• 3 cloves of garlic
• ¼ tsp dried oregano
• ¼ tsp dried basil
• ¼ tsp paprika
• ¼ tsp crushed red pepper flakes or more to taste
• ½ cup chicken broth or vegetable broth
• ¼ cup sundried tomatoes chopped
• 2 small pieces or one large piece of Parmesan cheese rind optional
• 1 large sprig of basil leaves & stem
• ¼ cup heavy cream
• ½ cup baby spinach chopped
• 3 tbsp fresh parmesan finely grated, plus more for serving
• Sea salt and freshly cracked pepper to taste
• 2 tbsp fresh basil finely chopped

Instructions

• Pick through the beans for any debris. In a large pot, add the beans and enough water to cover by 5 inches. Cover with a lid. Soak the beans for 12 hours or overnight.
• Drain the beans, return them to the large pot. Add enough water to cover them by 5 inches. Bring to a gentle boil and cook for 60-75 minutes, or until the beans are tender and creamy in the center. Drain.
• Heat the butter in a large saucpan over medium heat. Add the shallot, garlic, oregano, basil, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Cook, stirring constantly, for 1 minute.
• Add the drained, cooked beans, chicken broth, sundried tomatoes, Parmesan rinds, and whole basil sprig (leaves & stem). Bring to a simmer, cover, and cook, stirring occasionally, for 15-20 minutes.
• Remove the Parmesan rinds and basil sprig.
• Add the cream, spinach, Parmesan, and bring back to a simmer.
• Taste and re-season with sea salt and freshly cracked black pepper, to taste.
• Stir in freshly chopped basil and serve, along with some garlic toast or crostini and extra parmesan cheese. Enjoy.

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